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This BDubs fried pickle recipe delivers the same addictive crunch and tang you love from the restaurant, but with a foolproof method that works every time. The secret lies in the double-breading technique—first with cornstarch for extra crispiness, then with flour for structure—while keeping those pickles perfectly crunchy inside.
I first tried making these during a Super Bowl party when my guests devoured every last bite before the first commercial break.
The process is simpler than it sounds: soak the pickles briefly to remove excess brine, then coat them in a dry mix of cornstarch and spices before frying in hot oil until golden.
No special equipment needed—just a deep fryer or heavy pot and patience for that perfect golden crust. The result? Crispy, tangy bites that disappear faster than you can say "ranch sauce."
What makes this recipe stand out is the balance of textures—crunchy exterior, tender pickle inside—and the way the spices caramelize during frying, adding depth to every bite. Serve with classic toppings like ranch dressing or warm cheese sauce, or keep it simple with a side of extra pickles for dipping.
The best part? You'll have a crowd-pleasing appetizer or snack ready in under 30 minutes.
These fried pickles are perfect for game day, parties, or even as a unique main course when paired with a fresh salad. The recipe scales easily, so you can make just a few for a small gathering or double the batch for a crowd.
Let's get started—your taste buds (and guests) will thank you.
Ingredients for bdubs fried pickle
Game day essentials: crunchy pickles, crispy coating, and zero guilt. Just 12 ingredients for addictive bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickles 🥒 | 1 lb | Sliced 1/4-inch thick, brine removed |
| All-Purpose Flour 🌾 | 1 cup | For crispy exterior coating |
| Cornstarch 🌾 | ½ cup | Extra crispiness secret ingredient |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For savory depth |
| Paprika 🌶️ | 1 tsp | Smoked for extra flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Vegetable Oil 🫒 | 3 cups | High smoke point preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing |
| Ranch Dressing 🥛 | ½ cup | For dipping, optional |
| Lemon Wedges 🍋 | 2 whole | For serving, optional |
The pickles are everything here. Dill spears work best—they're firm and hold up to frying. Grab the 16-ounce jars from Trader Joe's or any grocery store's refrigerated section. Slice them 1/4-inch thick (a mandoline makes this easy) and pat them dry with paper towels. The cornstarch is non-negotiable—it's what gives you that perfect crunch. Bob's Red Mill is my go-to brand, but any cornstarch will work. Pro tip: soak the pickles for 10 minutes in cold water before coating to remove excess brine, or your oil will get too watery.
No cornstarch? Arrowroot powder at the same amount works in a pinch. Short on garlic powder? Fresh garlic minced into the flour mix adds a whole new level of flavor. The oil is where things get serious—vegetable or peanut oil is best, but avoid olive oil (it burns too easily). For extra crunch, some folks add a pinch of baking powder to the flour mix. The butter at the end? Don't skip it—it adds richness and helps the coating set. And yes, you can use ranch for dipping, but blue cheese or spicy mayo takes it to the next level.
These stay crispy for about 15 minutes after frying, so work in batches. Keep them warm in a 200°F oven on a wire rack until ready to serve. For leftovers (if there are any), store in an airtight container for 3 days and reheat in the oven at 375°F for 5 minutes. Freezing isn't recommended—they get soggy. Make a double batch anyway. Trust me, they disappear faster than you can say 'Super Bowl.'
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it uses ingredients I already have—no last-minute grocery runs. The flour and cornstarch mix is the secret: that crispy shell with a tender center? It’s all about the ratio, and once you nail it, you’ll never buy store-bought again.
- Crunchy Addiction: The garlic and onion powders in the coating? Chef’s kiss. That tangy pickle bite meets a golden, crackling crust—it’s the kind of snack that disappears in minutes. I’ll be real: I’ve made this for game day, movie nights, and just because I wanted to hear someone else crunch first.
- Party-Proof Snack: Between us, this is my go-to for gatherings—no fuss, all flavor. Serve it warm or at room temp, and it’s a hit with kids (who love the crunch) and adults (who pretend they’re not eating straight from the bag). Bonus: It’s the one snack that doesn’t scream “homemade” unless you tell people.
- Leftovers? More Like Leftovers: Honestly, I’ve never had leftovers last more than a day, but that’s okay because it’s so cheap to remake. Store the dry coating separately, and you’re back to crispy perfection in 10 minutes. Budget-friendly? Yes. Worth it? Absolutely—especially when you’re craving that salty, tangy fix without the guilt.
Step-by-step instructions for BDubs fried pickles
Here's how to make those irresistibly crispy, tangy fried pickles that everyone will devour.
Prepare the Pickles for Frying
Start by slicing the 1 lb dill pickles into ¼-inch thick rounds. I use a sharp mandoline for even slices, but a sharp knife works too. Pat them completely dry with paper towels—this is crucial for maximum crispiness. Any moisture left on the pickles will prevent the coating from sticking properly and create steam instead of a golden crust.
Spread the sliced pickles on a baking sheet and let them air dry for 10 minutes at room temperature. This extra step ensures they're bone dry before coating. While they dry, set up your frying station with a deep fryer or heavy pot and the 3 cups vegetable oil. Heat the oil to 350°F—this is the perfect temperature for achieving that crispy, golden exterior without burning the coating.
Create the Crispy Coating
In a large bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper. The cornstarch is the secret weapon here—it creates an extra-crispy texture that regular flour alone can't achieve. Mix well to combine all the spices evenly.
Working in batches, toss the dried pickle slices in the flour mixture until they're completely and evenly coated. Shake off any excess, but don't worry if there are a few stray bits—this ensures a thick, flavorful crust. Keep the coated pickles in a single layer on a clean plate until you're ready to fry. The coating should stick to the pickles immediately, which tells you they were properly dried.
Fry to Perfect Golden Crispiness
Carefully lower the coated pickles into the 350°F oil using a slotted spoon or tongs. Fry in batches to avoid overcrowding—the pickles need room to move around and crisp up properly. Fry for 2-3 minutes until they turn a beautiful golden brown color. You'll know they're done when they float to the surface and the coating looks crispy and dry.
Use a slotted spoon to transfer the fried pickles to a paper towel-lined plate. Let them drain for 1-2 minutes to remove any excess oil. The pickles will be hot, so work quickly but carefully. For extra flavor, add the 2 tbsp butter to the hot oil after removing the pickles. Let it melt and foam, then pour this buttery oil over the fried pickles—this adds a rich, savory finish that takes them to the next level.
Serve Immediately with Dipping Sauces
Serve the crispy fried pickles while they're still hot and crunchy. The coating should be perfectly golden and shatter when you bite into it, revealing the tangy dill pickle underneath. For serving, set out the 0.5 cup ranch dressing and the 2 whole lemon wedges. The ranch dressing balances the tangy, spicy flavors, while the lemon adds a bright, refreshing contrast that cuts through the richness.
These pickles are best enjoyed immediately, but if you need to hold them, keep them warm in a 200°F oven for up to 15 minutes. The longer they sit, the softer they become, so don't wait too long before serving. Each bite should deliver that perfect combination of crispy, crunchy exterior and tangy, briny pickle inside—trust me, your guests will be begging for seconds!
Pro Tips For Making Bdubs Fried Pickle
- PAT THE PICKLES DRY: Skip the soggy coating by wiping down the pickles with a paper towel—even if they’re from the jar, they’ll still have brine clinging to them. Moisture in the flour mix makes for a gummy crust, and nobody wants that.
- USE A 50/50 FLAPJACK: Mix half all-purpose flour and half cornstarch for the coating—this combo gives you the best of both worlds: a crispy exterior without the heaviness of all flour. I used to go 100% cornstarch, and the coating turned to dust too fast.
- FRY IN BATCHES: Overcrowding the pan drops the oil temperature, and that’s how you end up with greasy, unevenly cooked pickles. Aim for 2-3 pickles at a time, and keep the oil at 350°F—any lower, and you’re just frying soggy breading.
- SALT THE OIL: Toss in a pinch of salt with the oil before frying—it seasons the coating from the inside out. I learned this after tasting a batch where the crust was bland, no matter how much I sprinkled after. Works like magic.
Best sauces and condiments for this dish
Classic Ranch Dip
No fried pickle experience is complete without ranch dressing—I swear by Hidden Valley Original Ranch for that perfect creamy, tangy balance. Mix ½ cup ranch with 1 tbsp sour cream to thicken it slightly, then chill for 30 minutes before serving.
The cold temperature helps it cling better to the crispy pickles. For extra flair, top with chopped chives and a pinch of smoked paprika right before serving. 🥛
Spicy Mayo Kick
If you want to take your fried pickles to the next level, try my spicy mayo dip. Mix ½ cup mayonnaise with 1 tbsp hot sauce (I love Cholula or Sriracha), 1 tsp honey, and a pinch of cayenne pepper.
The sweet heat cuts through the tanginess beautifully. Store in an airtight container in the fridge for up to 5 days, but it disappears fast during game day. 🌶️
Blue Cheese Twist
For something richer, blend ½ cup crumbled blue cheese with ¼ cup sour cream and 1 tbsp lemon juice until smooth. Thin with a splash of milk if needed. The funky, salty flavor pairs surprisingly well with the crispy pickles.
Serve chilled in a small bowl with a drizzle of honey on top for a sweet-savory contrast. This combo is a game-changer at parties. 🧀
Buttery Cheese Sauce
Melt 2 tbsp butter in a small saucepan, then whisk in ½ cup shredded cheddar cheese and 2 tbsp milk until smooth. Keep warm in a slow cooker on low heat until serving.
The melted cheese adds a gooey, comforting element that makes these pickles feel like a full meal. Perfect for when you want something heartier than ranch. 🧈
Sweet & Tangy Glaze
For a sweet contrast, brush the fried pickles with a glaze made from 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tsp apple cider vinegar while still warm.
The glaze caramelizes slightly, adding a sticky, sweet finish that balances the tang. Drizzle extra glaze over the top before serving for maximum drama. 🍯
Pickle Juice Dip
Don’t waste that leftover pickle juice! Mix ½ cup pickle juice with 1 tbsp mayo and ½ tsp celery salt for a quick, tangy dip. It’s like the essence of the pickle concentrated—perfect for dipping the crispy bites.
Store in the fridge for up to 3 days, but it’s best fresh. This is my secret weapon for keeping things simple. 🥒
Nutrition facts
Frequently asked questions
Can I use jarred bread-and-butter pickles instead of dill pickles?
While dill pickles give that classic tang, bread-and-butter pickles work perfectly too. Just slice them slightly thicker (1/3-inch) since they're softer. The cornstarch coating will still create that signature crunch, though the flavor profile will be milder. For extra zing, add 1/2 tsp celery salt to the flour mix.
What's the best oil for frying these pickles?
Use vegetable, peanut, or canola oil—all have high smoke points (400°F+) that prevent burning. Avoid olive oil (smoke point 325°F) or butter (smoke point 350°F). For extra flavor, try infusing the oil with 1 minced garlic clove while heating, then remove it before frying.
Why did my fried pickles turn out greasy instead of crispy?
Two likely culprits: oil temperature too low (350°F is critical) or pickles weren't dry enough. Double-check by testing the oil with a wooden chopstick—if bubbles form immediately, it's ready. For extra crispiness, pat the pickles with paper towels after frying to absorb excess oil, then toss them with 1 tbsp cornstarch while hot.
Can I bake these instead of frying for a healthier version?
Yes! Toss the coated pickles in 1 tbsp oil (instead of frying) and bake at 425°F for 12-15 minutes on parchment paper. They won't be as crispy but still delicious. For extra crunch, broil for 2 minutes at the end. The cornstarch still helps create texture, though the coating will be lighter.
How do I store leftover fried pickles?
Keep them in an airtight container for up to 3 days at room temperature, but they're best fresh. For reheating, bake at 375°F for 5 minutes to restore crispiness. Freezing isn't recommended—they'll get soggy. Pro tip: Store the coating separately if you want to reheat them multiple times.