Cracker Barrel Fried Pickles Recipe: Crunchy Dill Chips With Zesty Kick

This copycat version delivers the same crispy, tangy satisfaction as the restaurant favorite. The secret lies in the perfect batter and precise frying temperature to achieve that signature crunch.

I’ve tested multiple methods to recreate Cracker Barrel’s iconic appetizer at home. The key is using cold pickles straight from the jar and maintaining 375°F oil for even cooking.

Each bite offers a satisfying contrast of crunchy coating and briny pickle. The zesty kick comes from the dill flavor and a touch of cayenne in the batter.

Serve these hot with ranch or comeback sauce for the full experience. This recipe brings restaurant-quality fried pickles to your kitchen with minimal effort.

Ingredients for Cracker Barrel Fried Pickles

Cold pickle chips meet a zesty, crunchy batter for that signature restaurant-style bite.

The pickles must be ice-cold and thoroughly dried—this prevents the batter from sliding off. Claussen or Vlasic dill chips work best (the kind packed in glass jars). For the oil, peanut or vegetable oil both handle high heat well. I grab mine from Costco in the big jugs—cheaper and lasts forever. The buttermilk is non-negotiable for that tangy kick in the crust.

No buttermilk? Whole milk plus 1 tbsp vinegar or lemon juice works in a pinch (let it sit 5 minutes first). Swap cornstarch for more all-purpose flour if needed, but you’ll sacrifice some crunch. For the cayenne, half the amount if you’re sensitive to heat. The dill weed can be fresh if you’ve got it—use 1 tablespoon chopped fresh dill instead of dried.

Fry these in batches to avoid crowding the pot—keeps the oil at 375°F. Leftovers (if there are any) reheat in the oven at 400°F for 5-8 minutes. They’re best fresh, but will keep 2 days in the fridge (they’ll soften though).

Step-by-Step Instructions for Fried Dill Pickle Chips

Here’s my proven method for achieving that perfect crunch with every bite of this classic appetizer.

Step 1: Prepare and Season the Pickle Chips

Start by draining the 24 oz Dill Pickle Chips thoroughly in a colander. I like to give them a gentle squeeze to remove excess moisture, then spread them on a clean kitchen towel to pat completely dry. Any lingering moisture will cause the batter to slide right off.

In a large bowl, whisk together the 1.5 cups All-Purpose Flour, 0.5 cup Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, 0.5 tsp Black Pepper, 0.25 tsp Cayenne Pepper, and 1 tbsp Dried Dill Weed. This seasoned flour mixture creates the base for your ultra-crispy coating.

Step 2: Create the Wet Batter

In a separate bowl, beat the 2 whole Large Eggs until fully combined. Slowly whisk in the 0.75 cup Buttermilk until smooth. The buttermilk’s acidity helps tenderize the batter while adding a subtle tang that complements the pickles perfectly.

Here’s the thing—this batter should be thick enough to coat the back of a spoon but still fluid enough to drip off. If it seems too thin, don’t worry; the flour mixture will thicken it up when we combine everything.

Step 3: Coat and Double-Dredge for Maximum Crunch

Dip each pickle chip first into the flour mixture, coating completely and shaking off any excess. Then submerge it in the buttermilk-egg mixture, allowing any excess to drip off for a few seconds. Finally, return it to the flour mixture for a second coating, pressing gently to adhere.

This double-dredging technique is what gives these their signature crunch. Place the coated pickles on a wire rack set over a baking sheet to allow air circulation while you finish coating the rest. Don’t stack them or they’ll stick together.

Step 4: Fry to Golden Perfection

Heat the 4 cups Vegetable Oil in a deep, heavy pot to 375°F. Use a deep-fry or candy thermometer to monitor the temperature—this is critical. Working in batches to avoid overcrowding, carefully lower the coated pickle chips into the hot oil using a slotted spoon or spider.

Fry for 2-3 minutes until golden brown and crispy, turning occasionally for even browning. You’ll know they’re done when they float to the surface and develop that beautiful golden hue. Transfer to a paper towel-lined plate to drain.

Step 5: Serve Immediately with Ranch

These are best served hot, straight from the fryer. The contrast between the crispy exterior and the tangy, briny pickle inside is at its peak when they’re fresh. Arrange them on a platter and serve with the 1 cup Ranch Dressing on the side for dipping.

I know it seems weird, but don’t salt them after frying—the batter is already perfectly seasoned. The ranch dressing adds just the right amount of creamy, herby complement to each bite. Enjoy them while they’re still hot and crispy!

Wine and Beer Pairings for This Dish

Beer Pairings

Crisp lagers like Bud Light or Miller Lite cut through the richness of fried foods. The carbonation cleanses your palate between bites, making each one taste as fresh as the first. I always keep a cold one handy when serving these. 🍺

Light Ales

A wheat beer such as Blue Moon or Shock Top complements the tangy dill flavor beautifully. The citrus notes in these beers enhance the pickle’s brininess while balancing the crunchy coating.

Wine Options

For wine lovers, a chilled Riesling or Pinot Grigio works surprisingly well. The slight sweetness of Riesling contrasts nicely with the savory, spicy elements, while Pinot Grigio’s acidity refreshes your palate. 🍷

Non-Alcoholic Pairings

Sparkling waters with citrus flavors, like LaCroix Lemon or Perrier Lime, provide the same palate-cleansing effect as beer. The bubbles and acidity make them a perfect match for fried pickles.

Ranch Pairing Tip

If serving with ranch, opt for a light beer or dry white wine to avoid overwhelming the creamy dressing. The combination of crispy pickles, cool ranch, and a refreshing drink is unbeatable.

Frequently Asked Questions