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–+ servings
Sourdough fried pickles in a basket with dipping sauce

Sourdough Fried Pickles Recipe

By McKenna Pulda
Yield: 40 + fried pickles
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 30 minutes
Total Time: 35 minutes
Restaurant-style appetizer made in the convenience of your own kitchen. Coat dill pickles in sourdough breadcrumbs and fry until golden brown for the ultimate crunchy snack. Serve these sourdough fried pickles with my kick'n frickle sauce for a creamy dip with a bit of a kick.
5 from 5 votes
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Equipment

Ingredients

Sourdough Breadcrumbs

Sourdough Fried Pickles

  • 16 oz dill pickles quartered
  • 3 eggs
  • 1 Tablespoon hot sauce
  • 1 cup flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sourdough breadcrumbs *directions below
  • 2 cups neutral oil

Kick'n Frickle Sauce

  • 1/2 cup mayo
  • 2 Tablespoons ketchup
  • 1 tsp pickle juice
  • 1/2 tsp hot sauce
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt

Instructions

How to Make Sourdough Breadcrumbs:

  1. Preheat oven to 300 degrees F.
  2. Slice the fresh or stale sourdough bread into 1-inch cubes.
    1 loaf of fresh or stale sourdough bread
  3. Add cubed pieces of sourdough bread into a food processor. Process on high for 30 seconds for course sourdough bread crumbs or for 1-2 minutes for fine sourdough breadcrumbs.
  4. Spread the breadcrumbs on a large rimmed baking sheet in a single layer and place into the preheated oven.
  5. Bake for 5 minutes, stir, and then bake for an additional 10 minutes. The bread crumbs should turn to a golden brown color and be dry to the touch.
  6. Continue to bake for a few extra minutes if necessary.
  7. Remove the sourdough breadcrumbs from the oven and cool on a wire rack for at least 15 minutes.
  8. Return the breadcrumbs to the food processor and process if you desire more fine breadcrumbs.

How to Make Sourdough Fried Pickles:

  1. Add the neutral oil into a cast iron skillet or Dutch oven. Bring to medium-high heat. You want to fry your sourdough fried pickles around 315 – 350 degrees F. I love using this frying thermometer to keep the temperature consistent.
    Canola oil, vegetable oil, avocado oil, or peanut oil are all good choices.
    2 cups neutral oil

Prepare the Breading:

  1. Grab three separate bowls - one for the egg mixture, one for the flour mixture, and one for the sourdough breadcrumbs.
  2. In the egg mixture bowl, whisk together the eggs and hot sauce until combined.
    3 eggs, 1 Tablespoon hot sauce
  3. Then in the flour mixture bowl, whisk the flour and seasonings together.
    1 cup flour, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, 1/4 tsp black pepper
  4. In the last bowl, pour in the sourdough breadcrumbs.
    2 cups sourdough breadcrumbs *directions below

Prepare the Pickles:

  1. If you are using pickle spears, I would encourage you to slice them in quarters, length wise. This gives you just the right bite of pickle to breading ratio. If using pickle chips, skip this step.
    16 oz dill pickles
  2. Pat the pickles with paper towels to soak up the extra pickle juice.

Dip the Pickles:

  1. When the oil is hot and ready, dip a few pickles in the egg mixture, then flour mixture, egg mixture again, and then into the sourdough breadcrumbs.
  2. Once coated, drop the pickles into the hot oil. You don't want to overcrowd the frying pan, so you will need to fry the sourdough pickles in small batches.
  3. These fry up quickly, so you will only need to fry them for about a minute on each side or until they are nice and golden brown.
  4. Remove the sourdough fried pickles with a slotted spoon and place them on a paper towel-lined plate and sprinkle them with a little bit of additional salt.
  5. Repeat with the rest of the pickles.

How to Make a Kick'n Frickle Sauce:

  1. In a small bowl, add the mayo, ketchup, Worcestershire sauce, pickle juice, hot sauce, garlic powder, cayenne pepper, and salt. Mix until smooth and serve with fresh sourdough fried pickles.
    1/2 cup mayo, 2 Tablespoons ketchup, 1 tsp pickle juice, 1/2 tsp hot sauce, 1/4 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp cayenne pepper, 1/4 tsp salt

Notes

How to Store/ Reheat Sourdough Fried Pickles:

Once the sourdough fried pickles have cooled, store them in an airtight container in the fridge for 3-4 days. 
When reheating, our main concern is how to get the breaded pickles crispy again. Reheating the deep-fried pickles in the microwave can lead to soggy breading.
Instead, place the dill pickle slices or spears on a wire rack that has been placed on top of a large baking sheet. This will help the high temperature to crisp up the crust evenly on all sides. Bake for 8-10 minutes at 350 degrees f, or until completely reheated.

Nutrition

Calories: 156kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 246mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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