Oven Fried Pickles
Summertime calls for fried pickles… but frying pickles at home can be messy. Bake these Oven Fried Pickles for the same tasty effect, but with less mess and grease! This recipe is sure to be a summertime favorite and is delicious when served with a spicy dipping sauce and your favorite beer.
2024 Update: This recipe was originally shared in May 2015. The recipe and post include new photos, as well as more tips and tricks. I hope you love them!
Confession time: I have never been a dill pickle fan. (I have never been a member of the Pickle Lovers Club.) I was that kid who preferred sweet gherkins, and I all-out avoided dill pickles until a few years ago because they were not my favorite.
Yes, I know. We’ve established that my tastebuds are, ahem, unique time and again on this here blog. I appreciate y’all sticking around in spite of it.
That being said, I had a basket of fried pickles a few years back that made me rethink my stance, and I’ve enjoyed an occasional dill pickle ever since. However, I like them best deep fried.
Because of course.
Why I love this recipe:
I’ve discussed how I don’t like to fry things at home because (a) I’m terrified of burning down my house, and (b) I hate how the house smells like the inside of a greasy spoon days after frying indoors. (Maybe our ventilation just isn’t what it needs to be? Eh?)
Since my Oven Fried Okra has been so well-loved for the last few years, I wondered if I could use the same technique with pickles to create a healthier, make-at-home friendly “fried” version.
It turns out that you can and that they are totally delightful.
Let’s be clear, though: I would not call this a healthy eating recipe or a health food… but they are nostalgic and have a similar texture and crunch to the kind of pickles cooked in a deep fryer.
If you don’t want to turn on the oven, but want to try this style of pickles, check out Air Fryer Fried Pickles! And if you love pickles in dip form, check out this Dill Pickle Dip.
More finger foods to enjoy: Baked Boudin Balls | Bruschetta Puff Pastry Pinwheels | Bacon Wrapped Dates | Baked Jalapeno Poppers | Baked Brie Bites
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab from the grocery store:
- Pickles — I initially used pickle spears in this recipe but like how pickle chips crisp up better than those. You can use whatever you’ve got on hand, though I recommend not using whole pickles, as those are too big and will not crisp. You may use dill pickle slices or bread and butter pickles… either works!
- Buttermilk — this is the “bath” for the pickles, and they will go into this before we dip it into the coating mixture. If you don’t keep buttermilk at home, you can add a tablespoon of white vinegar or lemon juice to milk to create a buttermilk substitute.
- Hot sauce — we add this to give the buttermilk bath a little bit of a kick. It’s optional, but I think it adds a world of flavor. You’ll also need some of it for the dipping sauce.
- All-purpose flour — we keep unbleached AP flour at our house, though the regular kind totally works here, too.
- Cornmeal — we keep yellow cornmeal at our house, but you could just as easily use white cornmeal, too.
- Seasoned salt — this adds just a touch more flavor than a “regular” salt would. Penzey’s seasoned salt is my go-to.
- Avocado oil spray — we spritz the pickle chips with this so that their exteriors can turn golden brown as they bake.
Please note that we are making our own breading for these pickles, and we are not using a pre-made breadcrumb mix or panko bread crumbs.
What to pair with these oven-fried pickles:
Many people serve their fried pickles with ranch dressing. Some use a classic ranch, others a chipotle ranch. Use whatever makes you happy.
I choose to make my own spicy ketchup sauce, which involves ketchup, grainy Dijon mustard and hot sauce. It adds a nice kick.
You could also pair these with homemade barbecue sauce or Cajun dipping sauce, which are equally delightful.
How to make Oven Fried Pickles
Preheat the oven to 475°F. We need the oven screaming hot so that the pickles crisp up.
Line a the rimmed baking sheet with parchment paper, and set aside. It’s important that this pan has a rim so that the pickles don’t fall off.
Make the breading. Combine the flour, cornmeal, salt and pepper in a bowl. Give it a whisk or a stir.
Create the bath for the pickles. Pour the buttermilk into another bowl and add a dash of hot sauce to it. Stir to combine.
Dunk the pickles in the buttermilk mixture. Let them soak for a few moments to soak before moving into the flour mixture.
Dredge the pickles in the mix — coat them completely — and then transfer to the prepared baking sheet.
Continue this process until all the pickles has been breaded and placed on the baking sheet.
Spritz the pickles with cooking spray. I prefer to use an avocado oil spray for this since it’s good for high heat, but olive oil spray also works.
This might be one of the most important things because this spray helps the exterior of the pickles crisp in the hot oven.
Bake for 15 minutes, then remove the pickles from the oven and flip with a spatula. Spritz this side with the cooking spray.
Bake for an additional 10 minutes or until browned.
While the pickles bake, make the dipping sauce: Combine the ketchup, grainy dijon and Sriracha in a bowl, stirring until combined. Set aside until ready for use.
When the pickles have browned and are finished baking, transfer to a plate lined with paper towels to remove any excess oil. Sprinkle a pinch of kosher salt on them!
Enjoy warm with the dipping sauce.
How to store:
Let the pickles cool completely before transferring to an airtight container. Store in the refrigerator for 2-3 days max.
Reheat or re-crisp in the oven or air fryer.
Frequently Asked Questions
YES! While these are not technically fried pickles, they have the breading and lovely crispness of fried pickles and are baked at a very high temperature in the oven.
You can reheat them in the oven, toaster oven or an air fryer until crisp.
No. Do not let the pickles sit out overnight. You need to refrigerate them once they cool or less than 2 hours after they come out of the oven for food safety reasons.
Quick tips and tricks to the best oven fried pickle chips:
- Double or triple the recipe for a crowd. These make for excellent gameday snacks.
- Add different flavors to the breading. If you want to add some onion powder and garlic powder, feel free! Add a pinch or two of cayenne pepper. Sprinkle in some dill for more dill flavor. The world is your oyster!
- Serve it with your favorite dipper.
Here’s how you can make them…
Oven Fried Pickles
Ingredients
Oven Fried Pickles
- 1 ½ cups pickle chips (you can also use about 15 pickle slices, if desired)
- ½ cup buttermilk
- 1 teaspoon hot sauce
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon seasoned salt
- 1 teaspoon freshly ground black pepper
Spicy Dipping Sauce
- ⅓ cup ketchup
- 1 tablespoon grainy dijon mustard
- 2 teaspoons hot sauce
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Instructions
- Preheat the oven to 475°F. Line a large rimmed baking sheet with parchment paper, and set aside.
- Combine the flour, cornmeal, salt and pepper in a bowl. This is the breading mixture.
- Pour the buttermilk into another bowl and add the hot sauce to it, stirring until mixed.
- Place the pickle slices in the buttermilk mixture, allowing a few moments to soak before moving into the flour and cornmeal mixture.
- Dredge the pickles in the breading mixture until completely coated. Transfer to the prepared baking sheet.
- Continue this process until all the pickles has been breaded and placed on the baking sheet.
- Spritz the tops of the pickles with the cooking spray. This will help them crisp up and brown.
- Bake for 15 minutes, then remove the pickles from the oven. Flip with a spatula and spray the top with the cooking spray. Bake for an additional 10 minutes or until cooked through. Keep an eye on them, as they can burn if you don't.
- While the pickles bake, make the dipping sauce: Measure the ketchup, grainy dijon and hot sauce in a bowl. Stir until combined. Set aside until ready for use.
- When the pickles have browned and are finished baking, transfer to a plate, sprinkle with a little salt for finishing, and enjoy warm with the dipping sauce.
Video
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
These are so tasty! I love making them at home to save calories from deep frying!
I’m so happy to hear that you love these, Allyson! They are one of my favorites, too. No fryer necessary!