Sourdough Fried Pickles Recipe

This Sourdough Fried Pickles Recipe comes together in about 30 minutes and uses a super straightforward frying method for a quick and easy snack that your family will absolutely love!

Ingredient Breakdown

Here’s what you’ll need to make these Sourdough Fried Pickles really shine:

• 1 loaf of fresh or stale sourdough bread: This adds that wonderful, tangy flavor that perfectly complements the pickles.
• 16 oz dill pickles (quartered): Dill pickles are a classic choice, but feel free to experiment with other flavors!
• 3 eggs: These are essential for helping the breading stick.
• 1 Tablespoon hot sauce: Adds a nice kick! You can adjust this according to how spicy you like it.
• 1 cup flour: For the first layer of the breading, helps get that crispy outside.
• 1 tsp garlic powder: Because garlic makes everything better!
• 1 tsp onion powder: Another key flavor booster.
• 1/2 tsp cayenne pepper: Just a hint of heat, you can skip it if you’re feeding little ones.
• 1 tsp salt: For seasoning. You can definitely add more or less depending on your taste!
• 1/4 tsp black pepper: For that slight kick that rounds out the flavors.
• 2 cups sourdough breadcrumbs: These are crucial for a perfect crunch. Follow below to make homemade bread crumbs!
• 2 cups neutral oil: For frying. Options like canola or vegetable oil are best.

For the Dip:

• 1/2 cup mayo: Creaminess that goes perfectly with the pickles.
• 2 Tablespoons ketchup: A classic combo, feel free to use your favorite brand.
• 1 tsp pickle juice: Adds that tangy flavor that makes this dip special.
• 1/2 tsp hot sauce: Another spicy kick for the dip! Adjust as needed.
• 1/4 tsp Worcestershire sauce: This adds a depth of flavor that really elevates the dip.
• 1/4 tsp garlic powder: Yes, we love garlic here!
• 1/4 tsp cayenne pepper: Not essential, but totally adds a nice flavor.

How to Make Sourdough Fried Pickles

These delightful pickles come together easily and quickly, let’s dive into the cooking process!

How to Make Sourdough Breadcrumbs

1. Prep the Bread: If using stale sourdough, tear it into pieces or if using fresh, cut it into cubes. You’ll need about 2 cups.
2. Process It: In a food processor, pulse the bread until you get fine crumbs. The texture should resemble sand, perfect for that crispy coating!
3. Toast (Optional): For added flavor, you can toast breadcrumbs in the oven at 300°F for about 10 minutes, stirring occasionally until they are golden brown and fragrant. This step isn’t mandatory but really enhances the flavor.

Prepare the Pickles

While you’re making your breadcrumbs, let’s prep those pickles!

1. Drain and Pat Dry: Take the quartered pickles out of the jar, allowing the juice to drain off. Pat them dry with paper towels to remove excess moisture, this ensures the coating sticks properly.
2. Set Up Your Dredging Stations: You’ll need three shallow dishes, one with flour mixed with garlic powder, onion powder, cayenne, salt, and pepper; another one with whisked eggs and hot sauce; and the last one with those crispy sourdough breadcrumbs.

Dip the Pickles

Now comes the fun part!

1. Coat Your Pickles: Take each pickle and dip it first into the flour mixture (dredging it lightly), then into the egg mixture, and finally coat it in the breadcrumbs. Press gently to ensure the breadcrumbs adhere well. Set them aside on a plate while you prep the oil.

Frying the Pickles

1. Heat Up the Oil: In a large skillet, heat up the oil over medium heat. You’ll want the oil hot but not smoking, test by dropping in a breadcrumb; it should sizzle immediately.
2. Fry: Carefully add the coated pickles to the hot oil, frying them in batches to not overcrowd the pan (about 4-5 pickles at a time is perfect). Fry until golden brown, about 2-3 minutes per side.
3. Drain: Use a slotted spatula to remove the pickles and place them on a paper towel-lined plate to drain off any excess oil.

How to Make a Kick’n Frickle Sauce

While those pickles are frying, let’s whip up a quick dipping sauce!

1. Mix It Up: In a small bowl, combine mayo, ketchup, pickle juice, hot sauce, Worcestershire sauce, garlic powder, and cayenne pepper. Blend until smooth.
2. Taste Test: Give it a taste! If you’d like it spicier or more tangy, adjust with extra hot sauce or pickle juice.

If you loved this Sourdough Fried Pickles Recipe, be sure to check out my Air Fryer Fried Pickles !

Why This Recipe Works

Quick & Easy

This recipe comes together in about 30 minutes from start to finish! Quick enough to whip together even on the busiest weeknight, I’m telling you.

Flavor-Packed

The combination of sourdough and dill brings a ton of flavor in every bite! Plus, the spices in both the breading and the dip add wonderful depth, making these pickles so satisfying.

Customizable

You can make this as mild or as spicy as your family prefers, just adjust the hot sauce or even swap out the pickles for something different! Try sweet pickles for a fun twist.

Family Friendly

Your family will love these! They’re perfect for the kids after school or as a fun party snack. I’ve never met someone who didn’t enjoy a good fried pickle.

Comfort Food

There’s something inherently comforting about crispy fried snacks that make everyone feel right at home. It’s the kind of food that just makes you want to gather around the table, share stories, and enjoy each other’s company. The awesome flavors make it a real crowd-pleaser!

Serving and Storage Tips

How to Serve This Fried Pickles Recipe

Serve these fried pickles hot right out of the oil alongside that Kick’n Frickle sauce for dipping. They also make for a great side with sandwiches or burgers!

Storage

These pickles are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Just remember, they’ll lose some crispiness over time.

Reheating Instructions

To reheat, pop them in the oven at 350°F for about 10-15 minutes or until warmed through. Avoid microwaving as that can make them soggy.

Freezer Friendly

These fried pickles are not freezer-friendly as they tend to lose their delightful crunch and texture after being frozen.

So there you have it! A fantastic Sourdough Fried Pickles Recipe that’s sure to bring a smile to your face. Get frying and enjoy this crunchy, tangy delight that your entire family will rave about!

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Sourdough Fried Pickles

A quick and easy fried pickles recipe featuring sourdough breadcrumbs, perfect for snacks or appetizers, customizable to your taste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Fried Pickles

• 1 loaf fresh or stale sourdough bread Adds tangy flavor.
• 16 oz dill pickles (quartered) Classic choice, feel free to experiment with other flavors.
• 3 large eggs Essential for helping the breading stick.
• 1 Tablespoon hot sauce Adjust according to spice preference.
• 1 cup flour For the first layer of the breading.
• 1 tsp garlic powder Enhances flavor.
• 1 tsp onion powder Another key flavor booster.
• 1/2 tsp cayenne pepper Adds a hint of heat, adjustable.
• 1 tsp salt Season to taste.
• 1/4 tsp black pepper For rounding out flavors.
• 2 cups sourdough breadcrumbs Crucial for a perfect crunch.
• 2 cups neutral oil Use canola or vegetable oil for frying.

For the Dip

• 1/2 cup mayo Creaminess complements the pickles.
• 2 Tablespoons ketchup A classic combination.
• 1 tsp pickle juice Adds tangy flavor.
• 1/2 tsp hot sauce Adjust for spice.
• 1/4 tsp Worcestershire sauce Elevates the dip flavor.
• 1/4 tsp garlic powder For additional flavor.
• 1/4 tsp cayenne pepper Optional for flavor.

Method

 

Preparation of Breadcrumbs

1. If using stale sourdough, tear it into pieces or cut fresh sourdough into cubes.
2. In a food processor, pulse the bread until fine crumbs are formed, resembling sand.
3. Toast breadcrumbs in the oven at 300°F for about 10 minutes if desired.

Prepare the Pickles

1. Drain and pat dry the quartered pickles with paper towels.
2. Set up dredging stations with shallow dishes: one for flour mixed with spices, one for whisked eggs and hot sauce, and one for breadcrumbs.

Coating the Pickles

1. Coat each pickle in the flour mixture, then dip in the egg mixture, and coat with breadcrumbs.
2. Set aside on a plate.

Frying the Pickles

1. Heat oil in a large skillet over medium heat until hot but not smoking.
2. Fry pickles in batches for 2-3 minutes per side until golden brown.
3. Drain on a paper towel-lined plate.

Making the Dip

1. In a small bowl, combine mayo, ketchup, pickle juice, hot sauce, Worcestershire sauce, garlic powder, and cayenne pepper.
2. Blend until smooth and adjust to taste.

Notes

Best enjoyed fresh. Store any leftovers in an airtight container for up to 3 days. Reheat in the oven for crispiness.