Fried Pickles on the blackstone
Crunchy, Spicy, and Seriously Addictive
Let’s be honest—if fried pickles are on the menu, they’re getting ordered. That crispy, salty crunch with a hit of tangy dill is pure magic. The good news? You don’t need a deep fryer or restaurant kitchen to make them. This fried pickles recipe delivers serious crunch right from your backyard griddle or stovetop skillet.
I cook mine on the Blackstone, shallow-fried until golden and crisp on the edges with just the right amount of heat in every bite. These are the kind of snacks that disappear fast—like “turn around for one second and the plate’s gone” fast. Perfect for game days, cookouts, or “just because,” these pickles are proof that the simplest snacks can still slap.
Crispy Fried Pickles
Ingredients
- Dill pickle chips thick-cut
- 1 cup buttermilk
- 1 tbsp hot sauce
- 1 cup flour
- 1 cup panko for extra crunch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- Salt and pepper to taste
- Oil for frying
- Optional: Smoked sea salt
- Comeback Sauce
Instructions
- Prep the pickles: Pat them dry with paper towels.
- Marinate: Soak in buttermilk + hot sauce mix for 10–20 minutes.
- Mix flour, cornmeal/panko, garlic powder, paprika, cayenne, salt, pepper.
- Dredge the pickles, back in the buttermilk, then coat again.
- Shallow fry on the Blackstone or in pan—about 2-3 min per side.
- Drain on paper towels and sprinkle with flaky salt—I used Morton’s smoked sea salt.
- Serve with Comeback Sauce or your favorite dip.
🔥 Tips for Shallow Frying on the Blackstone
If you’ve never shallow-fried on your Blackstone, you’re about to level up. The key is getting the oil just right—hot enough to sizzle (around 350°F) but not smoking. Add just enough oil to coat the surface, about an eighth to a quarter inch deep. You want the pickles to dance, not drown.
Work in small batches so you don’t cool the griddle down, and keep one side on lower heat so you’ve got a built-in “safe zone” if things start getting too rowdy. Use tongs or a thin spatula to flip gently—once is enough—and drain on a rack or paper towels when they’re golden and crunchy.
Finish with a sprinkle of salt while they’re still hot, serve with your favorite dip!
🧂 Dipping Sauce Ideas
Try pairing these fried pickles with one of these crowd-pleasing sauces:
- Spicy ranch: Mix ranch, hot sauce, and a squeeze of lime.
- Smoky mayo: Mayo + chipotle powder + a pinch of garlic salt.
- Classic comeback sauce: Mayo, ketchup, Worcestershire, and hot sauce.
Let’s Get Cooking
If you’re ready to bring bar-style fried pickles home, grab your Blackstone, fire it up, and make a batch!
And hey—if you try this recipe, tag @WhipItUpWithWilliams and show off your crunch!
