5.0 (7 reviews)
Hooters Fried Pickles (Copycat)
Recreate Hooters' famous fried pickle chips at home with our crispy, tangy copycat recipe featuring a special flour blend and buttermilk soak.
Before I tried this Hooters fried pickles copycat, I was a fried pickle skeptic. When a friend ordered them at Hooters, I braced myself for something weird. But that first bite was a revelation. The coating shattered with a crisp crunch, and the warm, tangy pickle inside made me instantly understand the hype. Now I make this version at home whenever I'm craving that same appetizer.
Why you’ll love these homemade fried pickles
- They come together in under 30 minutes, so you can satisfy a craving fast.
- The double-flour coating fries up extra crunchy, just like the restaurant version.
- You only need a handful of pantry staples to make them.
Key ingredients for this fried pickle recipe
- Dill pickle chips: Look for chips that are uniform in thickness so they fry evenly. Sweet pickles won't give the same tang, so stick with dill.
- Buttermilk: It softens the vinegar bite and helps the coating stick. If you don't have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
Kitchen tools for frying pickles
- Large heavy pot or Dutch oven for even heat distribution and enough room for frying.
- Deep-fry thermometer to keep the oil at 350°F.
- Slotted spoon to lift the pickles out of the hot oil.
- Colander to drain the pickles before the buttermilk soak.
Tips for getting fried pickles extra crispy
- Heat the oil to 350°F and use a thermometer to keep it steady. If the oil drops, the coating will absorb grease and turn soggy.
- Work in small batches. Crowding the pot lowers the oil temperature and leaves you with limp pickles.
- Shake off excess flour before frying. A thick, clumpy coating won't crisp evenly.
- Fry until golden brown, then drain on paper towels right away so they stay crunchy.
What makes these fried pickles taste like the original
- The whole-wheat flour gives the coating a nutty flavor and a sturdier crunch than all-purpose alone.
- A pinch of cayenne adds a subtle warmth that lifts the pickles without making them spicy.
- Don't skip the buttermilk soak; it mellows the vinegar and helps the flour cling.
Serving ideas for homemade fried pickles
Dips for fried pickles
- Ranch dressing is the classic choice and cools the heat from the cayenne.
- Blue cheese dressing adds a tangy, creamy contrast.
- For a spicy kick, mix mayo with sriracha or hot sauce.
What to serve with fried pickles
- They're a natural side for burgers, sandwiches, or grilled chicken.
- Stack them next to wings for a game-day spread.
- Serve them as an appetizer with a cold beer or your favorite soda.
How to store leftover fried pickles
Leftover fried pickles are best eaten the same day, but you can keep them in an airtight container in the refrigerator for up to 2 days. They'll lose some crunch, but they're still tasty.
Can you freeze fried pickles?
Yes, you can freeze fried pickles for later. Let them cool completely after frying, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer the frozen pickles to a freezer-safe bag or container. They'll keep for up to 2 months. To serve, reheat them straight from the freezer so they crisp back up.
Best ways to reheat fried pickles
To bring leftover fried pickles back to life, skip the microwave. Instead, reheat them in a single layer on a baking sheet in a hot oven, or in an air fryer, until they're hot and crisp again. The dry heat helps restore the crunch that refrigeration takes away.
Source recipe: Hooters Fried Pickles (Copycat) (SnapChef ID a26fb79a-aa4c-480a-b10c-e79f72387d7a). Nutrition is estimated per serving.
Recipe
Hooters Fried Pickles (Copycat)
Ingredients
Instructions
- Heat the oil to 350 degrees F in a large pot. Cover a platter with a few layers of paper towels.
- Drain the pickles in a colander. Place the pickles in a medium bowl and cover with the buttermilk.
- Stir the flours, salt, paprika, and cayenne together in another bowl; mix well.
- Take about a handful of the pickles out of the buttermilk and dredge in the seasoned flour. Shake off the excess flour and place the coated pickles in the hot oil. Be careful not to place too many pickles into the hot oil or the pickles won't fry up crisp.
- Fry the pickles until golden brown. Scoop them out with a slotted spoon and put them on the paper towels to drain. Continue frying pickles until all are done.
Notes
- Dips for fried pickles Ranch dressing is the classic choice and cools the heat from the cayenne. Blue cheese dressing adds a tangy, creamy contrast. For a spicy kick, mix mayo with sriracha or hot sauce. What to serve with fried pickles They're a natural side for burgers, sandwic
- Leftover fried pickles are best eaten the same day, but you can keep them in an airtight container in the refrigerator for up to 2 days. They'll lose some crunch, but they're still tasty.
Nutrition per serving, estimated
| Calories | 525 kcal | 26% DV |
|---|---|---|
| Protein | 15 g | 30% DV |
| Fat | 19 g | 24% DV |
| Carbs | 76 g | 28% DV |
| Fiber | 8 g | 29% DV |
| Sugar | 7 g | — |
| Sodium | 2283 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use pickle spears instead of dill pickle chips?
You can, but cut the spears into smaller pieces so they cook evenly. Thicker pieces will need more time in the oil, and the coating might not crisp as well if they're too large.
Why did the coating fall off my fried pickles?
The coating needs something to cling to, and the buttermilk soak does that. Make sure you shake off excess flour and don't crowd the pot. Also, keep the oil at 350°F so the coating sets quickly before the pickle releases moisture.
Can I make these fried pickles gluten-free?
Yes, swap the whole-wheat and all-purpose flours for a gluten-free all-purpose blend. The texture will be a little different, but they should still crisp up well.
How spicy are these fried pickles?
They're mild. The recipe calls for just 1/4 teaspoon of cayenne, which adds a subtle warmth rather than real heat. If you want more kick, add a little more cayenne or a dash of hot sauce to the flour mixture.
