Crispy Southern Fried Pickles

Tasty, crispy little pickle chips. With just a hint of Cajun spice. And don’t forget the Carolina ketchup, aka ranch. We’ll use that stuff for everything, even pizza. Just not on our Bojangle’s Chicken Supremes. Bojangle’s Chicken Supremes obviously get Bojangle’s Honey Mustard.

Okay so now that that’s out of the way, I only have one more clarification to make before letting you loose on the elusive recipe of which is the classic southern fried pickles… Your oil temp.

For this recipe you’ll be flash frying, as opposed to deep frying. A quick comparison of the two so you fully understand and you’ll be let loose to read on to the ingredients and directions!

Deep Frying: the oil is lower temp, 350°F to 375°F, allowing the oil to deep penetrate into the center of what you’re cooking without burning your breading or batter. Great for chicken!

Flash Frying: your oil reaches 400°F and above, searing the outside and preventing oil penetration. This is great for delicate foods that cook quickly such as shrimp, veggies, and mushrooms.

Okay, so… read on! My friends, read on!


  • 1 Cup All Purpose Flour.
  • 1/2 teaspoon Kosher Slat.
  • 1/2 teaspoon Black Pepper.
  • 1/2 teaspoon Garlic Powder.
  • 1/2 teaspoon Cayenne Pepper.
  • 8 Pickle Chips per guest.
  • 2-3″ Vegetable Oil to deep fry.

Nutrition Facts: (Per 8 Chips)

  • Calories: 415
  • Total Fat: 42g
  • – Saturated: 6g
  • – Trans: 0g
  • – Poly: 24g
  • – Mono: 8g
  • Cholesterol: 2mg
  • Sodium: 900mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 1g
  • Sugar: 1g
  • Protein: 1g
  • Vitamin D: 0%
  • Calcium: 1.5%
  • Iron: 1.5%
  • Potassium: 50mg
  • Vitamin A: 7%
  • Vitamin C: 1%


  1. Make flour breading: In a large mixing bowl combine 1 cup of all purpose flour with 1/2 teaspoon of each: kosher salt, black pepper, garlic powder, and Cayenne pepper.
  2. Add pickle chips to flour breading straight from their jar so that they’re still saturated in the brine. This allows the flour-breading to stick without any soak or added liquid. If we were using a batter it wouldn’t make any difference, but we want these to turn out light and crisp so we’re only using a flour-breaded coating.
  3. Dredge pickle chips in flour. You can do this by using your hands, tossing them in the bowl, or you can use a fry basket, sieve, or skimmer as I did.
  4. Heat 2-3″ of vegetable oil in a pot that’s deep enough to avoid splashes, splatter, and accidental burns from the oil once frying begins. Temperature must reach 350°F-375° for deep frying, but keep it from getting too hot. If temperature reaches 400°F and above you are now flash frying which we want to avoid.
  5. Deep fry for 10-15 minutes until crispy golden brown on the outside. Breading will flake around some of the edges which is normal as deep frying penetrates breading and batters.
  6. Serve with ranch or dressing of choice!


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