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Cracker Barrel Deep Fried Pickles

Helen T. Patterson
Cracker Barrel’s Deep Fried Pickles are a crispy, golden snack that perfectly combines the tangy flavor of pickles with a light, flavorful batter.
The pickles are coated in a seasoned batter and deep-fried until they’re crunchy on the outside and tender on the inside.
Best served with creamy ranch or spicy dipping sauce, these deep-fried pickles are a must-try appetizer for any occasion.
Recreate this Southern favorite in your kitchen with this easy recipe!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, Southern
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 Large Bowl – for preparing the batter
  • 1 Medium Bowl – for mixing the wet ingredients
  • 1 Deep Fryer or Large Pot – for frying
  • 1 Slotted Spoon or Tongs – for removing pickles from oil
  • 1 Thermometer – to check oil temperature
  • Paper towels (for draining excess oil)
  • 1 Colander or Strainer – for draining pickles

Ingredients
  

  • 1 cup 125g All-purpose flour
  • 1/4 cup 30g Cornstarch
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Cayenne pepper optional for spice
  • 1 cup 240ml Buttermilk
  • 1 large Egg
  • 16 oz 450g Dill pickle slices (or spears)
  • Oil for frying vegetable, peanut, or canola oil

Instructions
 

Prepare the Batter:

  • In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and cayenne pepper.
    In a separate medium bowl, combine buttermilk and egg.
    Slowly pour the wet ingredients into the dry ingredients, stirring until a thick batter forms.

Heat the Oil:

  • Pour enough oil into a deep fryer or large pot to fully submerge the pickles.
    Heat the oil to 375°F (190°C).
    If you don’t have a thermometer, drop a small amount of batter into the oil—if it sizzles and rises to the top, the oil is ready.

Coat the Pickles:

  • Using tongs or a fork, dip each pickle slice or spear into the batter, ensuring it’s completely coated.
    Let excess batter drip off before placing the pickles into the hot oil.

Fry the Pickles:

  • Fry the pickles in batches to avoid overcrowding. Cook for 2-3 minutes until the batter turns golden brown and crispy.
    Flip halfway through for even frying.
    Remove the pickles from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

Serve:

  • Serve immediately while hot and crispy.
    Pair with your favorite dipping sauce, such as ranch dressing, buffalo sauce, or honey mustard.

Notes

  • Pickle Types: Use firm, dill pickle slices for the best results. You can also experiment with pickle spears for a different bite. Sweet pickles can be used for a milder, sweeter flavor.
  • Double Dipping: For an extra crispy texture, try double dipping the pickles in the batter before frying.
  • Air Frying: For a healthier option, you can make these pickles in an air fryer. Preheat the air fryer to 375°F (190°C), spray the battered pickles lightly with oil, and cook them for 5-7 minutes, flipping halfway through.
  • Storing Leftovers: Store leftover deep-fried pickles in an airtight container in the refrigerator. To reheat, place them in an oven or air fryer to restore their crispiness.
Keyword Cracker Barrel Deep Fried Pickles