Buffalo Wild Wings Fried Pickles
Buffalo Wild Wings fried pickles are the crunchy, tangy bar snack you order without even looking at the rest of the menu, and now you can make them at home with a fraction of the wait. Crispy panko coating, a garlicky buttermilk dip, and a good drizzle of buffalo sauce on top.
This one comes together faster than a trip to the restaurant, and you control how spicy it gets.
Why I Love This Recipe
The double coating is what does it. Flour first, then buttermilk, then panko, so every pickle gets a real crunchy shell instead of a soggy one.
The pickle itself stays cold and sour in the middle while the outside turns golden and hot. That contrast is the whole point.
I like that this recipe doesn’t pretend to be healthy. It’s a bar snack, it’s meant to be dipped in ranch, and it delivers exactly that.
Recipe Ingredients
- 24 oz jar dill pickle chips, drained and patted dry – the tangy garlicky kind gives the best copycat flavor
- 1 cup all-purpose flour – the first dredge, gives the wet batter something to grip
- 1/2 cup cornstarch – keeps the shell light so it shatters instead of going tough
- 1 cup buttermilk – tenderizes and helps the panko stick
- 1 large egg – binds the buttermilk mixture together
- 1 tsp cayenne pepper – the main heat
- 1 tsp paprika – color and a little smoky depth
- 1 tsp garlic powder – savory backbone
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup panko breadcrumbs – the crunch factor
- 32 oz vegetable oil, for frying – or peanut oil, both are neutral with a high smoke point
- 1/2 cup ranch dressing, for dipping
- 1/4 cup buffalo sauce, for drizzling
Variations / Substitutions
- Fresh dill in the batter – stir 1 tsp dried dill into the buttermilk mixture for a stronger pickle flavor running through the coating.
- More heat – double the cayenne to 2 tsp, or add a dash of hot sauce straight into the buttermilk mixture before dredging.
- Dairy-free – swap the 1 cup buttermilk for 1 cup unsweetened almond milk mixed with 1 tbsp vinegar, let it sit 5 minutes before using.
- Spicy pickles instead of dill – use a jar of spicy dill chips for extra tang and a slower building heat as you eat.
If you like these, you’ll probably also like my Buffalo Chicken Dip.
How To Make Buffalo Wild Wings Fried Pickles
Step 1: Drain and Dry the Pickles
Drain the 24 oz jar of dill pickle chips in a colander, then spread them out on a few layers of paper towels. Press another towel on top and pat firmly until most of the surface moisture is gone, about 1 minute of pressing.
The chips should look matte, not shiny, with no beads of liquid sitting on top. Skipping this step means watery oil splatter later and a coating that slides right off.
Step 2: Whisk the Buttermilk Mixture
In a medium bowl, whisk together 1 cup buttermilk, 1 large egg, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt until smooth and pale orange, about 30 seconds.
It should be thin enough to pour but thick enough to coat the back of a spoon. This mixture is doing double duty, it’s both flavor and glue for the panko.
Step 3: Bread the Pickles
Set up three shallow bowls: one with 1 cup flour mixed with 1/2 cup cornstarch, one with the buttermilk mixture from step 2, and one with 1 cup panko breadcrumbs. Working a few pickle chips at a time, coat them in the flour mixture, dip into the buttermilk, then press firmly into the panko so it sticks on all sides.
The finished chips should look shaggy and fully covered, no bare wet spots showing through. Pressing the panko in with your fingers, rather than just rolling the pickle around, is what keeps the crust from falling off in the oil.
Step 4: Fry the Pickles
Heat the 32 oz vegetable oil in a heavy pot or Dutch oven to 350°F (175°C). Fry the breaded pickles in batches of 10 to 12, about 2 to 3 minutes per batch, until deep golden brown, then lift them out with a slotted spoon onto a wire rack.
You’ll hear a steady, active sizzle the whole time, not a violent splatter. Frying too many at once drops the oil temperature fast, and that’s what turns crispy pickles into greasy ones.
Step 5: Drizzle and Serve
Pile the hot fried pickles onto a platter or wide bowl and drizzle with 1/4 cup buffalo sauce right away, while the coating is still crackling. Set 1/2 cup ranch dressing alongside for dipping and serve immediately.
The panko should look deep golden with streaks of orange sauce running into the ridges. This is the moment to get them to the table, they lose their crunch fast once they sit.
Recipe Tips
- Thick-cut pickle chips or pickle spears sliced into 1/4-inch coins hold up better in the fryer than thin sandwich slices.
- Test your oil before the first batch by dropping in a pinch of panko. It should bubble immediately at 350°F (175°C), if it just sits there, give the oil another minute.
- Save any leftover buffalo sauce for tossing with wings or drizzling over fries, it keeps in the fridge for a couple of weeks.
- For an extra thick, extra crunchy shell, dip the breaded pickles back into the buttermilk and panko a second time before frying.
Fry times shift a bit depending on how you cut your pickles:
| Cut | Oil Temp | Fry Time |
|---|---|---|
| Pickle chips | 350°F (175°C) | 2 to 3 minutes |
| Pickle spears | 350°F (175°C) | 3 to 4 minutes |
| Halved spears | 350°F (175°C) | 3 to 4 minutes |
How To Store
Refrigerate: Leftovers keep in an airtight container in the fridge for up to 2 days, though the coating will soften.
Reheating: Reheat in a 400°F (200°C) oven or air fryer for 5 to 7 minutes to bring back some crunch. The microwave will make them chewy instead of crisp, so skip it if you can.
What Goes Well With Buffalo Wild Wings Fried Pickles
These make a natural side for a backyard burger night, since the sour crunch cuts through rich beef fat in a way fries can’t. They’re also good served alongside buffalo chicken sandwiches, since you get the same tang and heat without doubling up on the exact same sauce. A cold beer or a glass of lemonade helps reset your mouth between spicy bites.
Frequently Asked Questions
Can I air fry these instead of deep frying?
Yes, arrange them in a single layer and air fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway. The coating won’t be quite as crisp as deep-fried, but it’s close.
Can I bread the pickles ahead of time?
You can bread them and hold them in the fridge for up to 4 hours before frying, laid out on a tray in a single layer. Don’t fry them ahead, they need to go straight from breading to hot oil.
What’s the best pickle to use, dill or sweet?
Dill, hands down. Sweet pickles clash with the buffalo sauce and make the whole coating taste more like dessert than a snack.
Can I use pickle brine in the batter?
Yes, swapping 2 tbsp of the buttermilk for pickle brine adds a sharper tang. Just don’t add more than that or the batter gets too thin to coat well.
Ingredients
Method
- Drain the pickle chips and pat them dry with paper towels until the surface is matte, about 1 minute of pressing.
- Whisk the buttermilk, egg, cayenne, paprika, garlic powder, black pepper, and salt together until smooth and pale orange, about 30 seconds. It should be thin enough to pour but thick enough to coat the back of a spoon.
- Set up three shallow bowls: one with the flour mixed with cornstarch, one with the buttermilk mixture, and one with the panko. Coat each pickle chip in the flour mixture, dip into the buttermilk, then press firmly into the panko so it sticks on all sides.
- Heat the oil in a heavy pot or Dutch oven to 350°F (175°C). Fry the breaded pickles in batches of 10 to 12, about 2 to 3 minutes per batch, until deep golden brown. Lift out with a slotted spoon onto a wire rack.
- Pile the hot fried pickles onto a platter and drizzle with buffalo sauce right away, while the coating is still crackling. Serve immediately with ranch dressing on the side.
