Fried Pickles from Buffalo Wild Wings feature tangy dill pickle slices coated in a crispy, golden batter, delivering a crunchy exterior with a zesty, flavorful bite inside.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Slotted spoon or spider strainer
- Baking sheet or tray (for draining)
- Tongs
- Paper towels
- Knife
- Cutting board
Ingredients
- 1 jar (16 oz) dill pickle slices or chips
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil (for frying)
Use dill pickle slices that are firm and well-drained to prevent sogginess in the batter. The combination of all-purpose flour and cornmeal creates a crispy texture that contrasts with the tangy pickles. Seasoning the batter with garlic powder, paprika, cayenne pepper, salt, and black pepper enhances the flavor complexity and adds a subtle kick. Buttermilk and eggs work together to give the batter a rich, smooth consistency perfect for adhering to the pickles. You can enjoy this crispy, zesty Fried Pickles from Buffalo Wild Wings copycat recipe at home for a delicious snack or appetizer.
Instructions
- Drain the dill pickle slices and pat them dry with paper towels.
- Preheat vegetable oil in the deep fryer to 350°F (175°C).
- Set up a dredging station with two mixing bowls.
- In the first bowl, combine flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper; whisk together.
- In the second bowl, whisk together eggs and buttermilk.
- Dip each pickle slice into the buttermilk-egg mixture, then dredge in the flour-cornmeal mixture, ensuring even coating.
- Place coated pickles on a baking sheet or tray.
- Working in batches, carefully lower coated pickles into the hot oil using tongs or a slotted spoon.
- Fry until golden brown and crispy, about 2-3 minutes.
- Remove fried pickles with a slotted spoon or spider strainer and place on paper towels to drain.
- Serve hot with your favorite dipping sauce.
Substitution
Fried Pickles from Buffalo Wild Wings copycat menu replicate the tangy, crunchy, and flavorful experience of the original dish with a crispy batter and zesty dill pickle center. You can substitute buttermilk with a mixture of milk and lemon juice or vinegar in a pinch to achieve a similar tanginess in the batter. If a deep fryer is not available, frying in a heavy skillet with enough oil to submerge the pickles works well, just maintain a consistent oil temperature around 350degF. Using a spider strainer or slotted spoon helps remove excess oil and keeps the fried pickles crisp and less greasy. Patting the pickles dry with paper towels before coating reduces batter slipping and enhances the final crunch.
Tips
Make sure to thoroughly pat the pickle slices dry before coating to prevent sogginess during frying. Maintain the oil temperature at a consistent 350degF (175degC) to achieve a crispy, golden exterior without absorbing excess oil. Use separate bowls for the wet batter and dry coating to ensure an even, crunchy layer on each pickle slice. Your fried pickles will turn out best when drained well on paper towels to remove excess oil before serving.
Nutritions
Fried Pickles from Buffalo Wild Wings provide a crunchy snack rich in sodium from the dill pickles, contributing to their signature tangy flavor. The batter, made from all-purpose flour and cornmeal, adds carbohydrates and calories, while the use of vegetable oil for deep frying increases the fat content, particularly saturated and trans fats if reused oils are involved. Your intake also includes protein from the eggs and some vitamins and minerals from spices like garlic powder and paprika. Keep portion control in mind to manage calorie and sodium levels, especially if you're monitoring your heart health.
Storage
Store leftover Fried Pickles in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Refrigerate within two hours of cooking and consume within 2-3 days for optimal taste and texture. Reheat in an oven or air fryer to restore the crunchy exterior before serving.
Variation or Alternatives
You can substitute the dill pickle slices with jalapeno or sweet pickle slices to add a unique twist to the flavor profile. Experiment with adding a teaspoon of smoked paprika or ground cumin to the dry coating mixture for a smoky depth. Instead of deep frying, try baking the coated pickles on a greased baking sheet at 425degF (220degC) for 15-20 minutes for a lighter variation with a crispy finish. For extra crunch, double-dip the pickle slices by repeating the egg-buttermilk and flour-cornmeal coating process before frying or baking.
Allergies
Fried Pickles from Buffalo Wild Wings contain several common allergens including eggs and dairy from the buttermilk, which can trigger reactions in individuals with egg or milk allergies. The batter also contains wheat flour and cornmeal, posing a risk for those with gluten or corn sensitivities. If You have known allergies to any of these ingredients, it's safest to avoid this dish or consult with the restaurant for allergen information.
Why this recipe?
Buffalo Wild Wings' Fried Pickles menu offers a perfect balance of crispy, golden breading and tangy, dill pickle slices that create an irresistible flavor and texture combination. This appetizer is popular for its bold, savory taste paired with a variety of dipping sauces, making it a crowd favorite during sports events and casual gatherings. Trying to make a copycat version allows you to customize the seasoning and frying technique, giving you control over the crunchiness and spice level to suit your palate. Your homemade fried pickles can provide the same satisfying experience while ensuring fresh, high-quality ingredients.