Total Time
Prep 15 mins
Cook 5 mins

The first time we had these, it was at Hooters (LOL). We now order them every time we see them on a menu!

Ingredients Nutrition


  1. Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot.
  2. Place over medium-high heat and bring to 390-400°F
  3. Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry.
  4. Place the buttermilk in 1 shallow dish and mix together the cornmeal, salt and cayenne (if you prefer) in a separate dish.
  5. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat.
  6. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes.
  7. You can fry 3 to 4 pickles in the pot at a time.
  8. Adjust the heat, if necessary, in order to maintain a constant temperature of 390-400°F
  9. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.
Most Helpful

2 5

I had these Sunday for a small get together and they were a bit salty. So I would tweek it by less salt and a little more cayenne pepper. But over all not too bad. Severale people liked them as well.