Cracker Barrel Fried Pickles Recipe: Double-Dredged Crunch with Zesty Kick

This restaurant-quality appetizer delivers a double-dredged crunch that’s impossible to resist. The secret lies in the layered coating process, which creates an extra-thick shell that stays shatteringly crispy even after cooling.

Each bite offers tangy pickle flavor surrounded by golden, seasoned breading. Serve with ranch or spicy dipping sauce for the full experience. The technique ensures consistent results every time.

Ingredients for Cracker Barrel Fried Pickles

Double-dredged pickles need quality ingredients for that signature crunch everyone craves.

The pickles must be dill chips—spears won’t give you the right surface area for that thick, craggy coating. Vlasic or Claussen brands hold up best to frying. For the flour, White Lily if you’re in the South (lower protein = tenderer crust), but King Arthur works everywhere. Buttermilk is non-negotiable; the acidity reacts with the coating to create that shatter. Look for the thickest, tangiest buttermilk you can find at Whole Foods or your local dairy.

No buttermilk? Whole milk plus 1 tbsp vinegar (let it sit 5 minutes) works in a pinch. Swap cornstarch for arrowroot powder at a 1:1 ratio. For heat, add half the cayenne first—you can always sprinkle more on after frying. The hot sauce in the wet mix is optional but recommended; Crystal or Tabasco are classic choices. If avoiding eggs, use extra buttermilk—the pickles might not cling as tightly, but they’ll still crisp up.

Fry in batches to avoid crowding—this keeps the oil temp steady and ensures even browning. Leftovers (if any exist) reheat best in a toaster oven at 400°F for 5-7 minutes. The coating stays crisp for 1-2 days in an airtight container, but honestly, they’re best eaten fresh. Oil can be reused once if strained and stored in a cool, dark place for up to 1 month.

Step-by-Step Instructions for Crispy Fried Pickles

This double-dredge method ensures maximum crunch with every tangy, spicy bite.

Step 1: Prepare the Pickles and Wet Coating

Begin by draining the 24 pieces Dill Pickle Chips thoroughly, then pat them completely dry with paper towels. Any excess moisture will prevent the coating from adhering properly and cause splattering in the hot vegetable oil.

In a medium bowl, whisk together the 1 cup Buttermilk, 1 whole Large Egg, and 1 tbsp Hot Sauce until fully combined. The buttermilk’s acidity tenderizes the coating while the egg binds everything together. This wet mixture should be thick enough to cling to the pickles.

Step 2: Create the Seasoned Dry Dredge

In a separate large bowl, combine 1 cup All-Purpose Flour, 0.5 cup Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, 0.25 tsp Cayenne Pepper, 1 tsp Salt, and 0.5 tsp Black Pepper. Whisk until evenly distributed.

The cornstarch is critical here—it creates an ultra-crisp texture that all-purpose flour alone can’t achieve. Reserve the remaining 0.5 cup All-Purpose Flour for the second dredge. This division ensures each layer stays distinct for superior crunch.

Step 3: Double-Dredge for Maximum Crispiness

Working in batches, dip each pickle chip into the buttermilk mixture, allowing excess to drip off. Then dredge in the seasoned flour-cornstarch mixture, pressing gently to adhere. Shake off any loose coating.

Repeat the process: dip back into the buttermilk, then into the reserved 0.5 cup All-Purpose Flour for a final dry coating. This double layer creates a thick, shatteringly crisp shell. Place coated pickles on a wire rack to prevent sticking while you finish the batch.

Step 4: Fry to Golden Perfection

In a deep, heavy-bottomed pot or Dutch oven, heat the 4 cups Vegetable Oil to 375°F. Use a deep-fry thermometer for accuracy—oil that’s too cool will make the pickles greasy, while oil that’s too hot will burn the coating before the inside warms.

Fry the pickles in batches, without crowding, for 2-3 minutes until deep golden brown and crisp. The coating should bubble vigorously when first submerged. Drain on a wire rack or paper towels to maintain crispness. The pickles are done when the coating is uniformly golden and the bubbles slow.

Serve immediately while hot—the contrast between the cool, tangy pickle and the crisp, spiced coating is at its peak right out of the fryer.

Common Mistakes When Making This Recipe

Skipping the Dry Step

Never skip patting the pickles completely dry after draining. Even 1 tsp of moisture will prevent the coating from adhering properly, leading to bare spots and uneven browning. I use paper towels and press firmly to extract all liquid.

Overcrowding the Fryer

Frying too many pickles at once lowers the oil temperature, resulting in greasy, soggy pickles. I fry in batches of 6-8 pickles at a time in my 5-quart Dutch oven. This maintains the 375°F temperature needed for that perfect crunch.

Inconsistent Oil Temp

Oil that’s too cool (below 350°F) creates greasy pickles, while oil above 400°F burns the coating before cooking through. I use a candy thermometer clipped to the pot side for constant monitoring. Adjust heat as needed between batches. 🌡️

Skipping the Double Dredge

The magic is in the layers. A single dredge creates a thin, fragile coating that won’t hold up to frying. I’ve found the second dip in buttermilk and final flour dredge adds 50% more crunch to each bite. Don’t rush this process.

Using Wrong Pickle Type

Only dill pickle chips work for this recipe. Spears don’t provide enough surface area for the coating to cling to, and bread-and-butter pickles are too sweet. I always use Vlasic or Claussen for their firm texture and tangy flavor.

Improper Draining

Draining on paper towels can make the bottoms soggy. I use a wire rack set over a baking sheet to allow air circulation on all sides. This keeps the coating crisp while excess oil drips away. Serve immediately for maximum crunch.

Frequently Asked Questions