Copycat Buffalo Wild Wings Fried Pickles Recipe – Crispy, Tangy, Crowd-Pleasing Snack

If you love the crunchy, salty, tangy bite of fried pickles at Buffalo Wild Wings, this copycat recipe brings that same bar-style magic home. It’s simple, quick, and surprisingly budget-friendly. The batter fries up light and crisp, and the dill pickles keep things bright and zippy.

Serve them with ranch or a creamy chipotle dip and watch them disappear. Whether it’s game day, a party spread, or a fun snack night, these are always a hit.

What Makes This Recipe So Good

• Crispy, not heavy: A blend of cornstarch and flour keeps the coating shatteringly crisp without tasting doughy.
• Classic Buffalo Wild Wings vibe: Dill pickles, seasoned batter, and a quick fry replicate that familiar restaurant crunch.
• Fast to make: From start to finish, you’re looking at about 25 minutes, including drying the pickles.
• Pan-fry or air-fry: You can shallow-fry on the stove or use an air fryer for a lighter version.
• Perfect for dipping: They’re made to pair with ranch, blue cheese, or a spicy dipping sauce.

What You’ll Need

• 24–32 dill pickle chips (or slices; about one 16-ounce jar), well-drained
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to finish
• 3/4 cup cold club soda (or cold water; club soda makes a lighter batter)
• 1 large egg (optional; adds structure)
• 1/2 cup buttermilk (for dipping pickles; milk works too)
• Neutral oil for frying (canola, vegetable, or peanut oil)
• Ranch dressing or your favorite dip, for serving

Instructions

1. Dry the pickles: Drain pickle chips well, then spread on paper towels. Pat very dry on both sides. Let them sit for 5–10 minutes to reduce surface moisture.
2. Heat the oil: Pour 1 to 1.5 inches of oil into a heavy skillet or pot. Heat to 350–360°F. Keep a thermometer handy to maintain temperature.
3. Make the seasoned flour: In a shallow bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne (if using), and 1 teaspoon salt.
4. Mix the wet batter: In another bowl, whisk club soda and egg (if using) until combined.The mixture should be cold. If it warms up, add an ice cube and remove it after a minute.
5. Set up dredging station: Pour buttermilk into a small bowl. You should now have three stations: buttermilk, seasoned flour, and wet batter.
6. Dredge the pickles: Work in batches. Dip pickle chips in buttermilk, shake off excess, then toss in the seasoned flour to coat. Tap off extra flour.
7. Batter and fry: Quickly dip floured pickles into the wet batter, let excess drip off, then gently place into hot oil. Fry 1–2 minutes per side until golden and crisp.
8. Don’t crowd the pan: Fry 6–10 chips at a time. Maintain oil at 350–360°F for best texture.
9. Drain and season: Transfer fried pickles to a wire rack set over a sheet pan. Sprinkle lightly with salt while hot.
10. Serve: Plate immediately with ranch or your preferred dipping sauce. Fried pickles are best hot and fresh.

Storage Instructions

• Short-term: Store leftovers in an airtight container in the fridge for up to 2 days.They will soften but can be reheated.
• Reheat: Air fryer at 375°F for 4–6 minutes, or oven at 400°F for 8–10 minutes on a wire rack. Avoid microwaving if you want them crisp.
• Freezing: Not recommended. The texture suffers, and the coating can separate once thawed.

Why This is Good for You

• Portion control: Making them at home lets you decide how much to fry and how much to share.
• Cleaner ingredients: You control the oil, the level of salt, and any additives.
• Pickle perks: Dill pickles are low in calories and bring flavor without heavy sauces.
• Baked or air-fried option: You can lighten it up without losing the satisfying crunch.

What Not to Do

• Don’t skip drying the pickles. Extra moisture causes the batter to slide off and oil to splatter.
• Don’t let the oil drop below 340°F. Too-cool oil makes greasy, soggy pickles.
• Don’t overmix the batter. Stir just until combined.A few small lumps are okay and help with texture.
• Don’t crowd the pan. Crowding lowers the oil temperature and prevents crisping.
• Don’t walk away. These fry fast. Keep an eye on color and flip as soon as edges turn golden.

Variations You Can Try

• Air-fryer version: Skip the wet batter. Toss dried pickles in buttermilk, then in the seasoned flour with 1–2 tablespoons oil mixed in. Air-fry at 400°F for 8–10 minutes, flipping halfway.
• Panko crunch: After the wet batter, press into panko breadcrumbs for an extra-crispy shell. Fry as directed.
• Spicy kick: Add more cayenne or a teaspoon of hot sauce to the wet batter. Serve with a jalapeño ranch.
• Beer batter: Replace club soda with a light beer for deeper flavor and a pub-style crust.
• Spears instead of chips: Use pickle spears and extend fry time slightly.Great for dipping.
• Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free panko (if using). Cornstarch stays the same.

FAQ

How do I keep the coating from falling off?

Pat the pickles very dry, dredge in seasoned flour first, then dip in batter. Fry immediately after battering.

Moisture is the main reason coatings slide off.

Can I use bread-and-butter pickles?

Yes, but they’re sweeter. If you use them, consider reducing paprika and cayenne slightly and serve with a tangier dip to balance the sweetness.

What oil is best for frying?

Use a high-heat neutral oil like canola, vegetable, or peanut oil. They handle 350–375°F well and won’t add strong flavors.

Do I need a thermometer?

It helps a lot.

Without one, test with a small drop of batter. If it sizzles immediately and rises to the top in a few seconds, the oil is ready. Still, a thermometer gives more consistent results.

Why add cornstarch to the flour?

Cornstarch reduces gluten development and helps create a thinner, crisper crust.

It mimics the light bite you get in restaurant-style fried foods.

What dip goes best with these?

Classic ranch is a favorite. Blue cheese dressing, chipotle mayo, Cajun ranch, or a simple garlic aioli also work well.

Can I make them ahead?

They’re best fresh. If you need to prep, dry the pickles and mix the dry ingredients ahead.

Batter and fry just before serving.

Final Thoughts

These copycat Buffalo Wild Wings fried pickles hit all the right notes—salty, tangy, and perfectly crisp. With a few smart steps and a hot pan, you’ll get that restaurant crunch at home in minutes. Keep the oil steady, don’t skip drying, and serve them right away with your favorite dip.

Make a double batch if you’ve got company; they vanish fast.