Cracker Barrel Fried Pickles Recipe: Crunchy Dill Chips With Zesty Dip

I’ve perfected a method for achieving crispy fried pickles that rival the restaurant version. The secret lies in a well-seasoned batter and precise frying temperature to lock in that signature crunch.

This recipe delivers golden dill chips with a tangy kick, paired with a zesty dip that balances the richness. Simple ingredients and a few key steps ensure foolproof results every time.

Ingredients for Cracker Barrel Fried Pickles

Pantry staples and a few fresh items create these golden, crunchy dill chips with zesty dip.

The pickles are non-negotiable—Claussen or Vlasic dill chips have the right tang and crunch. Drain them well and pat completely dry (any moisture ruins the batter). For buttermilk, full-fat gives the best texture, but low-fat works. The cornstarch is key for that restaurant-level crispiness (don’t skip it). King Arthur Flour is my go-to for all-purpose, but any brand will do.

No buttermilk? Mix 1 cup milk with 1 tbsp vinegar and let sit 5 minutes. Swap cornstarch for arrowroot powder at equal amounts. For a spicier kick, add cayenne pepper to the batter. The dip can use Greek yogurt instead of sour cream with no other adjustments. Fresh dill in the dip? Absolutely worth it if you’ve got it (about 1 tbsp chopped).

Fry in batches to avoid crowding—keeps oil temp steady. Leftovers? Store pickles and dip separately in the fridge for up to 2 days, but they’re best fresh. Reheat pickles in a 350°F oven for 10 minutes to revive some crunch. The dip holds up better—good for 3-4 days.

Step-by-Step Instructions for Crunchy Dill Pickle Chips With Zesty Dip

Master the technique for achieving that perfect crunch and tangy flavor combination.

Step 1: Prepare the Pickle Chips and Dry Coating

Begin by thoroughly draining the 32 oz Dill Pickle Chips and patting them completely dry with paper towels. Any residual moisture will prevent the coating from adhering properly and result in soggy pickles. I spread them on a clean kitchen towel to air-dry for 5 minutes after patting.

In a shallow bowl, combine the 1.5 cups All-Purpose Flour, 1 tbsp Cajun Seasoning, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, and 1 tsp Salt. Whisk until evenly distributed. This initial dredge creates the base layer for maximum crunch and seasoning penetration.

Step 2: Create the Wet Batter and Complete the Coating

In a separate bowl, whisk together the 2 whole Large Eggs and 0.75 cup Buttermilk until fully combined and slightly frothy. The buttermilk’s acidity helps tenderize the coating while the eggs provide binding power for the final crispy shell.

Working in batches, dredge the dried pickle chips in the flour mixture, shaking off excess, then dip in the egg-buttermilk mixture. Allow excess to drip off for 10 seconds before rolling in a mixture of 0.5 cup Cornstarch and any remaining flour blend. The cornstarch adds an extra layer of crunch that distinguishes this recipe.

Step 3: Fry to Golden Perfection

In a heavy pot or Dutch oven, heat the 4 cups Vegetable Oil to 375°F. Use a deep-fry thermometer for accuracy—this temperature ensures the coating crisps quickly without the pickles overcooking. The oil should be at least 2 inches deep to allow proper circulation.

Fry the coated pickle chips in batches for 2-3 minutes until deep golden brown and crispy. Avoid overcrowding the pot, which would drop the oil temperature and result in greasy pickles. Transfer to a wire rack set over a baking sheet to maintain crispness as they drain.

Step 4: Prepare the Zesty Dipping Sauce

While the pickles fry, combine the 0.5 cup Mayonnaise, 0.25 cup Sour Cream, 1 tbsp Prepared Horseradish, and 1 tbsp Dijon Mustard in a bowl. Whisk until smooth and fully emulsified. The horseradish provides a tangy heat that cuts through the richness of the fried pickles.

Taste and adjust seasoning if needed, though the prepared horseradish and Dijon typically provide sufficient saltiness. For best flavor development, let the sauce sit for 10 minutes before serving to allow the flavors to meld together.

Wine and Beer Pairings for This cracker barrel fried pickles

Crisp Lager Pairings

An ice-cold American lager like Bud Light or Miller Lite cuts through the richness of fried pickles. The light body and subtle sweetness balance the tangy, crispy bites perfectly. I love how the carbonation cleanses the palate between each piece. 🍺

Wheat Beer Harmony

A German-style wheat beer such as Hefeweizen brings citrusy, banana notes that complement the dill and Cajun seasoning. The slight clove spice in the beer enhances the recipe’s zesty dip beautifully. Serve in a frosted glass for maximum refreshment.

Pale Ale Match

An American pale ale with moderate hop bitterness, like Sierra Nevada, stands up to the bold flavors. The hoppy finish contrasts the fried coating while the malt sweetness pairs with the tangy pickles. This is my go-to for game day gatherings.

Chilled White Wine

For wine lovers, a dry Riesling or Sauvignon Blanc offers crisp acidity that mirrors the pickle’s tang. The citrus notes in the wine amplify the horseradish in the dip. Serve at 45-50°F for optimal flavor balance. 🍷

Dark Beer Contrast

A porter or stout creates an interesting contrast with its roasted malt flavors. The coffee and chocolate notes complement the Cajun seasoning in the batter. I recommend Guinness or Founders Porter for this pairing.

Rosè Surprise

A chilled dry rosé with strawberry and watermelon notes offers a refreshing counterpoint. The wine’s acidity and subtle fruitiness balance the dish’s richness without overpowering the pickles’ tang. This works especially well for summer gatherings.

Frequently Asked Questions