Appetizer: United States – Alabama – Fried Pickles

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 min

Additional 10 min

Total 35 min

Ingredients

- 24 dill pickle slices (chips), about 12 oz (340 g), well drained
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 1/2 cups (190 g) all-purpose flour, divided
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (6 g) kosher salt, plus extra for finishing
- 1/2 tsp (2 g) black pepper
- 2 tsp (4 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (3 g) garlic powder
- 1/2 tsp (1.5 g) onion powder
- 1 cup (100 g) panko breadcrumbs (optional for extra crunch)
- 2–3 cups (480–720 ml) neutral oil (vegetable or peanut) for frying, or enough for shallow frying to 1–2 in (2.5–5 cm) depth
- Lemon wedges, for serving

Alabama White Sauce (dipping)
- 1/2 cup (120 ml) mayonnaise
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 g) prepared horseradish (or more to taste)
- 1 tsp (5 ml) lemon juice
- 1/2 tsp (1.5 g) black pepper
- 1/2 tsp (2 g) sugar
- Pinch of salt
- 1–2 tbsp (15–30 ml) milk to thin, if desired

Quick Buttermilk Ranch (optional)
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) buttermilk
- 2 tbsp (30 ml) sour cream
- 1 tsp (1 g) dried dill or 1 tbsp (3 g) fresh chopped dill
- 1 tsp (1 g) dried chives or 1 tbsp (3 g) fresh chopped chives
- 1/2 tsp (1.5 g) garlic powder
- Salt and pepper to taste

Instructions

Short Description:
Crispy, seasoned Southern-style fried dill pickle chips served hot with creamy dipping sauces. This shareable appetizer highlights bold Alabama spice and tangy accompaniments.

Regional Notes:
This Alabama variation uses a seasoned flour/cornmeal coating with a touch of cayenne and smoked paprika for bold flavor, and is traditionally served with ranch dressing or Alabama White Sauce (a peppery mayonnaise-based sauce) to reflect the state's preference for punchy, creamy dips.

1. Pat the drained pickle slices dry with paper towels to remove excess moisture; set aside.
2. In a shallow bowl whisk together buttermilk and egg until smooth; set as the wet station.
3. In a second shallow bowl combine 1 cup (125 g) flour, cornmeal, salt, black pepper, smoked paprika, cayenne, garlic powder, and onion powder. In a third shallow bowl combine remaining 1/2 cup (65 g) flour (for initial dredge) mixed with panko breadcrumbs (if using).
4. Working in batches, lightly dredge each pickle slice first in the plain flour (the third bowl), then dip into the buttermilk-egg mixture, then press into the seasoned flour/cornmeal mixture so each slice is well coated. For an extra-crisp finish, dip again into buttermilk and re-coat with the seasoned flour mixture.
5. Place coated pickles on a wire rack and let rest 8–10 minutes to help the coating adhere.
6. Meanwhile, heat oil in a heavy skillet over medium heat to 350°F (175°C) for shallow frying (adjust heat so oil stays between 350–375°F / 175–190°C). Use enough oil to come about 1–2 in (2.5–5 cm) up the side of the pan.
7. Fry pickles in small batches (do not overcrowd) for 1 to 1 1/2 minutes per side, or until golden brown and crisp. Turn once with tongs or a slotted spoon.
8. Transfer fried pickles to a paper towel-lined plate or wire rack and immediately sprinkle lightly with salt. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.
9. Make Alabama White Sauce: whisk together mayonnaise, apple cider vinegar, horseradish, lemon juice, black pepper, sugar, and a pinch of salt; thin with milk if desired and adjust seasoning.
10. Make Quick Buttermilk Ranch (optional): whisk mayonnaise, buttermilk, sour cream, dill, chives, garlic powder, salt and pepper until smooth.
11. Serve fried pickles hot with Alabama White Sauce and/or ranch on the side and lemon wedges for squeezing.