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Buffalo Fried Pickles

Vegetarian

Make way for your new favorite appetizer! If you love fried pickles and buffalo wings you will not be disappointed. These pickles are dredged in a buffalo sauce batter and fried to perfection. Pair them with some garlic ranch and BAM!

buffalo fried pickles on wire cooling rack atop sheet pan with jar of ranch

If you have any experience with recipe development, I’m sure you know all too well that things don’t always go as planned. Recipe development/cooking is both an art and a science. To get it right the ingredients must work together in harmony and the ratios must be balanced.

That being said, sometimes a great idea just doesn’t pan out no matter how hard you try. C’est la vie.

I’m thrilled to say that that was NOT the case with this recipe.

The idea came to me to develop a recipe for pickle tacos during my Taco Tuesday series last year but I never got around to it. Recently I was reminded of the intention and felt inspired to manifest it. So I started thinking about what goes with pickles and my mind immediately went to ranch which in turn made me think of buffalo wings. And there you have it. *These pickles turned out so good (and can be eaten as is) I felt they deserved their own post. Taco recipe coming soon.

These pickle slices are coated in a batter containing tangy buttermilk and plenty of zesty peppery Frank’s RedHot to give them that buffalo sauce flavor we all love.

Once fried the juicy pickles are hugged by a crispy yet pillowy shell and are just bursting with flavor. To complement the acidity and cayenne goodness I highly recommend serving them with ranch, in particular, this garlic ranch. The garlicky herby coolness of this ranch suits the pickles perfectly.

I am confident that anyone who enjoys fried pickles and buffalo sauce will adore these. They are not only delectable but super easy to make and I guarantee they will be a hit at your next party. So give them a try and stay tuned for my upcoming buffalo fried pickle tacos recipe. Don’t forget to sign up for my email list so you don’t miss it!

So what do you need to make these pickles?

  • Vegetable or canola oil: For frying the pickles.
  • Sliced pickles: I purchased a 32 oz jar of whole pickles (which I used most of) and sliced them myself. I highly recommend going this route so you can control the thickness of the pickle slices. You do not want slices that are to thin or the pickle-y flavor won’t come through. I also recommend using refrigerated pickles as they tend to be crunchier, are fresher, and because the flavor profile works better.
  • Egg: For the batter.
  • Frank’s RedHot: For that buffalo flavor.
  • Buttermilk
  • All-purpose flour
  • Garlic powder
  • Onion powder
  • Cayenne pepper: To taste; for additional heat. Optional.

How do you make buffalo fried pickles? (+ tips)

In a cast-iron pot, such as a dutch oven, or a deep fat fryer heat oil to 375 degrees.

While oil is heating pat dry the pickle slices. In a small bowl or shallow dish, whisk together the egg, Frank’s RedHot, buttermilk, 3/8 cup all-purpose flour, and the seasonings. In a separate small bowl, add the remaining 1/4 cup of flour.

Once the oil is up to temp, dredge the pickles in flour and then in the batter mixture.

In batches of no more than ten, fry the pickles for one to one and a half minutes or until a deep golden brown. Since the batter contains Frank’s RedHot the pickles may appear a bit darker than expected. Don’t worry, they will not be burnt (unless you overcook them).

With a slotted spoon or strainer, remove the pickles from the oil and place on a wire cooling rack or a paper towel-lined surface to absorb excess oil.

Repeat until all the pickles have been fried. Serve warm with ranch (or another dipping sauce) if desired. Once again, I highly recommend this garlic ranch.

How to store

These pickles do not store well but may be refrigerated for up to four days. They will however become soggy, so I would avoid leftovers if possible.

buffalo fried pickles on wire cooling rack atop sheet pan with jar of ranch
close up shot of buffalo fried pickles on wire cooling rack with sprigs of parsley
buffalo fried pickles on wire cooling rack atop sheet pan with jar of ranch

Buffalo Fried Pickles

Yield: ~60
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Make way for your new favorite appetizer! If you love fried pickles and buffalo wings you will not be disappointed. These pickles are dredged in a buffalo sauce batter and fried to perfection. Pair them with some garlic ranch and BAM!

Ingredients

  • Vegetable or canola oil for frying
  • 3 cups of sliced pickles, approximately 1/4" thick (I used most of a 32 oz jar of whole pickles, which I sliced)
  • 1 large egg
  • 1 cup Frank's RedHot
  • 3/4 cup buttermilk
  • 5/8 cup all-purpose flour, divided
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Cayenne pepper, to taste (optional)

Instructions

  1. Heat oil to 375 degrees in a cast-iron pot or deep fat fryer. Oil should be at least two inches deep.
  2. Pat dry the pickles.
  3. In a small bowl whisk together the egg, Frank's RedHot, buttermilk, 3/8 cup of flour, garlic powder, onion powder, and cayenne pepper (if desired).
  4. Add the remaining 1/4 cup of flour to a second small bowl.
  5. Dredge the pickles in the flour first and then in the batter mixture.
  6. In batches of no more than ten, fry pickles for 1 to 1 1/2 minutes or until deep golden brown. The Frank's RedHot does give them a deeper color than traditional fried pickles, so don't be alarmed.
  7. Remove pickles from oil using a slotted spoon or strainer and place on a paper towel-lined surface.
  8. Repeat until all pickles are fried. Serve warm with a side of dipping sauce if desired. I highly recommend my recipe for garlic ranch, which you can find in the notes.

Storage: These pickles do not store well but may be refrigerated for up to four days. They will however become soggy.

Notes


Garlic Ranch

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 cloves garlic
  • 1/2 teaspoon lemon juice
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon minced chive
  • 1 tablespoon minced dill
  • 1 tablespoon minced parsley

Instructions

  1. Using a blender or immersion blender, blend together buttermilk, mayonnaise, sour cream, garlic, lemon juice, onion powder, black pepper, and salt.
  2. Transfer to a jar. Add the chives, dill, and parsley. Stir until combined or cover and shake.

Storage: Refrigerate in an airtight container for up to one week.



        Nutrition Information:
        Yield: 6 Serving Size: ~ 10 pickles
        Amount Per Serving: Calories: 111Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 1679mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 4g

        The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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        If you make these buffalo fried pickles I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

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