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Hooters Fried Dill Pickle Recipe

Hooters Fried Dill Pickle Recipe

Bring the restaurant classic home with this crispy, tangy Hooters Fried Dill Pickle Recipe. Thick-cut dill pickle chips are double-dredged in a seasoned flour-cornmeal coating and fried until golden. Perfect for game day, parties, or whenever that crave-able crunch hits—serve hot with ranch or a spicy dipping sauce. Author Use Default (Don’t show) Servings 4 people Estimated Cost $5 Times Prep Time 0 days 0 hours 15 minutes (check “Show 0” off) Cook Time 0 days 0 hours 10 minutes (check “Show 0” off) Resting Time (Custom Time Label) 0 days 0 hours 5 minutes (drain on rack) Total Time 0 days 0 hours 30 minutes Categories Courses Appetizer, Snack Cuisines American Keywords Hooters Fried Dill Pickle Recipe, fried pickles, copycat Hooters pickles, game day appetizer, crispy dill pickles
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Prep Time 15 minutes
Cook Time 10 minutes
5 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dill pickle chips from a 16 oz / 455 g jar, well drained
  • 1 cup all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper optional, for heat
  • 1 tsp kosher salt plus more to finish
  • 1/2 tsp black pepper
  • 3/4 cup buttermilk or use beer for a beer-batter vibe
  • 1 large egg
  • Neutral frying oil canola/peanut, for deep-frying
  • Optional for serving: ranch or spicy ranch lemon wedges

Equipment

  • Heavy pot or deep fryer — 3–4 inches of oil
  • Deep-fry thermometer — keep oil at 350°F/175°C
  • Tongs or spider — easy lifting
  • Wire rack + sheet pan — for draining
  • Mixing bowls (2) — wet and dry dredge
  • Whisk — smooth batter
  • Paper towels — blotting pickles

Method
 

  1. Prep the pickles: Drain pickle chips well and spread on paper towels. Pat completely dry—this is key for maximum crispiness.
  2. Heat the oil: In a heavy pot or fryer, heat 2–3 inches of oil to 350°F (175°C). Set a wire rack over a sheet pan for draining.
  3. Make the seasoned dredge: In a large bowl, whisk flour, cornmeal, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
  4. Make the wet mix: In a second bowl, whisk buttermilk and egg until smooth.
  5. Double-dredge: Working in batches, toss dried pickles in the dry mix, shake off excess, dip in the buttermilk-egg, then return to the dry mix and coat well. Place coated pickles on the rack for 2 minutes to set.
  6. Fry: Fry 6–10 pickles at a time for 1–2 minutes, turning once, until golden and crisp. Don’t overcrowd; keep oil near 350°F.
  7. Drain & season: Transfer to the rack to drain and immediately sprinkle with a pinch of salt. Repeat with remaining pickles.
  8. Serve: Enjoy hot with ranch or spicy ranch. These are best within minutes of frying.
  9. Nutrition (per serving)
  10. Calories
  11. 350 kcal (estimate)
  12. (WP Recipe Maker Basic supports calories; you can add more nutrients if you use Premium.)

Notes

Air-Fryer Option: Spray breaded pickles lightly with oil. Air-fry at 400°F (205°C) for 6–8 minutes, flipping halfway, until crisp.
Beer Batter Swap: Replace buttermilk with 3/4 cup pale beer; skip the egg if desired.
Extra Crunch Tip: Add 1 tbsp cornstarch more to the dry mix if you like a thicker, shatter-crisp crust.
Make-Ahead: Dredge and chill on a rack up to 2 hours; fry right before serving.
Gluten-Free: Use a 1:1 gluten-free flour blend and certified GF cornmeal.