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Wicked Pickles - A Family Feast

Wicked Pickles

Wicked easy and delicious!

Yield: 4 servings 1x
Prep: 10 minsCook: 5 minsTotal: 15 minutes


For The Dip

  • ¼ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt (whichever you have on hand)
  • 1 tablespoon Catalina dressing (ketchup is fine as a substitute)
  • 2 teaspoons prepared horseradish
  • 2 tablespoons sweet pepper relish
  • 2 tablespoons buttermilk
  • ¼ teaspoon paprika
  • 1/8 teaspoon cayenne
  • ¼ teaspoon Srirarcha (liquid sriracha or dry Sriracha spice powder)

For the Batter

  • 1 ½ cups flour
  • 1 teaspoon dry basil
  • 1 teaspoon kosher salt
  • 1 teaspoon hot Mexican chili powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon hot paprika
  • 1 ½ cups beer (we used Corona but any mild beer will work)

To Prep the Pickles

  • 1 16-ounce jar of dill pickle slices (we used Vlasic Ovals for a wider surface), drained and patted dry on paper towels
  • ½ cup flour to dust pickles in prior to placing in batter
  • Vegetable for frying


  1. Mix all dip ingredients and hold.
  2. Mix all batter ingredients, ending with beer. Batter should be like a light pancake batter.
  3. Lay out half cup of flour in a plate or bowl and toss dried pickle chips to coat.
  4. Heat oil in a heavy bottomed pan to 350 degrees using a candy thermometer.
  5. Dip one pickle chip from flour into batter and drop in hot oil. It should cook up like tempura. You want a light coating that crisps up with some of the pickle showing. Cook to crisp and remove to a paper towel (about 2 – 2 ½ minutes). Taste pickle and adjust batter based on how spicy you like the batter. Also add more flour or beer to get a perfect tempura type batter.
  6. Fry in two batches and serve with sauce on the side.

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