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Crispy Fried Pickles Recipe with Easy Zesty Comeback Sauce

crispy fried pickles - featured image
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A crunchy, golden fried pickle snack served with a tangy, creamy comeback sauce. Perfect for potlucks, game nights, or a nostalgic comfort food treat.

Ingredients

Scale
  • 24 pickle slices (dill or spicy, medium-thick cut)
  • 1 cup all-purpose flour (120 g)
  • ½ cup cornstarch (65 g)
  • 1 cup buttermilk (240 ml), room temperature
  • 2 large eggs, room temperature
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper (optional)
  • 1 tsp salt
  • ½ tsp black pepper
  • Vegetable oil or peanut oil for frying (about 2 inches deep in pan)
  • ½ cup mayonnaise (120 ml)
  • 2 tbsp ketchup
  • 1 tbsp prepared horseradish
  • 1 tsp hot sauce
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder (for sauce)
  • ½ tsp onion powder
  • ¼ tsp smoked paprika
  • 1 tsp fresh lemon juice
  • Salt and black pepper to taste (for sauce)

Instructions

  1. Prepare the comeback sauce: In a medium bowl, whisk together mayonnaise, ketchup, horseradish, hot sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and lemon juice. Season with salt and black pepper to taste. Cover and refrigerate while prepping pickles.
  2. Mix dry ingredients: In a separate bowl, combine all-purpose flour, cornstarch, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. Whisk well.
  3. Whisk wet ingredients: In another bowl, beat eggs and stir in buttermilk until smooth.
  4. Heat oil: Pour vegetable or peanut oil into a frying pan about 2 inches deep. Heat over medium-high heat to 350°F (175°C). Use a thermometer or test with a small batter drop.
  5. Batter the pickles: Dip pickle slices into wet mixture, then dredge in dry flour mix. For extra crunch, double dip by repeating wet and dry coating. Shake off excess flour.
  6. Fry the pickles: Place battered pickles in hot oil in batches without overcrowding. Fry 2-3 minutes per side until golden brown and crispy. Flip gently with tongs.
  7. Drain and rest: Transfer fried pickles to a wire rack over a baking sheet to drain excess oil. Avoid paper towels.
  8. Serve warm: Plate fried pickles and serve with chilled comeback sauce for dipping.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid soggy or burnt pickles. Double dip pickles for extra crunch. Drain on wire rack instead of paper towels to maintain crispiness. Make comeback sauce at least 30 minutes ahead for best flavor. Fry in small batches to keep oil temperature stable.

Nutrition

Keywords: fried pickles, crispy fried pickles, comeback sauce, appetizer, snack, Southern recipe, easy fried pickles

Find it online: https://islatable.com/crispy-fried-pickles-recipe-with-easy-zesty-comeback-sauce-guide/