fried pickle recipe


  1. 24 fl oz kosher dill pickle spears
  2. 2 large eggs
  3. 1 T heavy cream
  4. 1 C Shawnee Best All-Purpose Flour
  5. 1/2 C Shawnee Best Yellow Cornmeal
  6. 1/2 C panko bread crumbs
  7. 1/4 C Italian parsley
  8. 1/4 C dried shredded parmesan cheese
  9. 1/2 tsp salt
  10. 1/4 tsp cayenne pepper
  11. 1/2 tsp garlic powder
  12. 1/2 tsp onion powder
  13. 48 fl oz vegetable oil for frying
  15. 3/4 C sour cream
  16. 2 T dried shredded Parmesan
  17. 1/4 tsp Buffalo hot sauce
  18. 1/4 tsp Sriracha hot sauce
  19. 1/2 tsp onion powder
  20. 1/2 tsp garlic powder
  21. 1/8 tsp paprika

30 minutes

You don’t have to go to the state fair to experience fried pickles! These little spears are crispy on the outside, crunch when you bite down, and have a balanced blend of savory and sour. Perfect for an appetizer or side dish.


  1. Drain kosher dill pickle spears and slice lengthwise in half. 
  2. Place all sliced pickles on paper towels to absorb some of the brine the pickles were soaked in. 
  3. While pickles are drying, prepare three bowls for the dredging station. 
  4. In the first bowl, add 1C flour, ½ tsp cayenne pepper, ½ tsp garlic, ½ tsp onion powder, and ⅛ tsp salt
  5. In the second bowl, add  the 2 eggs, 1T heavy cream, ⅛ tsp salt 
  6. In the third bowl, add ½ C cornmeal, ½ C panko breadcrumbs, and ⅛ tsp salt
  7. In a medium pot or fryer, pour in 48 fl oz vegetable oil on low heat 
  8. Return to pickles, and pat dry. Begin to eventy coat the pickles in the first and second bowls.
  9. In the third bowl, coat the pickles and pinch the dry mixture onto the pickles 
  10. Once all the pickles are coated, set aside. Bring the heated pot to medium heat and begin to drop the pickles in for 1-2 minutes or until golden brown.
  11. Remove the pickles out of the hot oil and place on a paper towel 
  12. Move pickles to your desired plate and top with Italian parsley, shredded parmesan, and ⅛ tsp salt  


  1. In a small bowl, combine sour cream, dried shredded parmesan, Red Hot buffalo sauce, Sriracha hot sauce, onion powder, garlic powder, and paprika

Prep Time 30 minutes

Cook Time 6 minutes

Recipe is courtesy of Chef Amari.