Beer Battered Fried Pickles are coated in a light and crispy beer batter. Serve with Spicy Ranch Dip for the ultimate southern appetizer or game day food. These Fried Pickles are just like the ones you order at restaurants and they are so easy to make.
Fried Pickles are right up there with my very favorite fried foods. The sour flavor of the pickle in a crispy coating is totally addicting. It’s really hard to stop eating these amazing Beer Battered Fried Pickles.
The batter is a simple mixture of an egg, a bottle of beer, baking powder, flour, and seasoned salt. The baking powder helps make the batter fly up light and crisp.
Tips for making Beer Battered Fried Pickles
- A thermometer is really helpful when frying. If you fry alot, you can fairly accurately guess the temperature of the oil without one, but if not, use a thermometer for best results.
- I use Guiness beer, but a lager would work ts well. Stay away from beers that are too bitter.
- You’ll want a slotted spoon or a Spider Strainer to remove the fried pickles from the oil quickly and easily.
- Fry in batches, not too many at a time, to prevent the oil temperature from changing.
More Fried Favorites
- Fried Asparagus
- Fried Zucchini Chips
- Southern Fried Okra
- Fried Green Tomatoes with Buttermilk Feta Dressing
Watch the short video below to see how easy this recipe is to make.
Beer Battered Fried Pickles
Beer Battered Fried Pickles are coated in a light and crispy beer batter. Serve with Spicy Ranch Dip for the ultimate southern appetizer or game day food. These Fried Pickles are just like the ones you order at restaurants and they are so easy to make.
SERVINGS: 8
Ingredients
- 1 (16-ounce) jar dill pickle chips, drained
- 1 large egg
- 1 (12-ounce) beer, I used Guiness
- 1 tablespoon baking powder
- 1 teaspoon seasoned salt
- 1 1/2 cups all-purpose flour
- Vegetable oil
Spicy Ranch
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1 tablespoon Ranch seasoning
- 1/4 teaspoon cayenne pepper
Instructions
- Pat the pickles dry with paper towels.
- In a medium bowl, whisk together the egg, beer, baking powder, and seasoned salt.
- Whisk in flour.
- Pour about 1 1/2 inches of oil into a Dutch oven. Heat oil to 375 degrees. A thermometer is helpful for this.
- Dip the pickle slices in the batter and fry about 6 to 8 at a time until golden brown on both sides. They will only take about 3 minutes to cook. Remove with a slotted spoon to a paper towel-lined plate.
- In a small bowl, mix together all Ranch dip ingredients.
Want to Save This Recipe?
Recipe adapted from The South’s Best Butts
Disclosure: This post contains affiliate links.
You can, but you will need to alter the flour amount and increase the baking powder slightly. Toss in 2 tbsp of corn starch to make it more crispy.
i’m made this for my family
The deep fried pickle chips were a HUGE success. To save time, we used our own H. V. Ranch dressing. Yum!!
Looks so yummy!! Do you think this could be made using an air fryer?
Can you omit the egg?
You can, but you will need to alter the flour amount and increase the baking powder slightly. Toss in 2 tbsp of corn starch to make it more crispy.
Thank you for this recipe! I’m buying gallons of pickles for the jars (because I’m making tons of kombucha and it’s the cheapest way to get the jars 🙂 and I didn’t know WHAT to do with all the pickles!!! Lol Well, now we do. Yay! SOOOOOO YUMMY!
Tastes just like the ones I’ve had in restaurants! Thank you for the recipe!
My homemade Dills were just finishing up their maturity and this was a good recipe to try them out. You were correct, these are as good if not better than you get dining out. Cut the red pepper back to 1/8th tea for this but the next time will go with your recipe and use 1/4 tea as written for the sauce.
very good…Thank youuuu