Appetizers
This Smokey Bones fried pickles recipe delivers the signature crispy cornmeal crunch and tangy vinegar zing that make them a bar staple. The secret lies in a precise cornmeal-butterfinger crumb blend that creates that iconic golden crust while keeping the pickles tender inside.
I've perfected this technique after years of testing—no soggy bites or greasy results here.
The process starts with vinegar-brined dill pickles, which are flash-fried in small batches for even cooking. That smoky flavor comes from a carefully balanced seasoning blend of smoked paprika, garlic powder, and onion powder that clings to the crispy exterior.
The cornmeal coating transforms into a light, airy crunch that shatters with every bite.
What you'll end up with is a plate of golden, shatteringly crisp fried pickles that taste exactly like your favorite restaurant version. The vinegar tang cuts through the richness of the cornmeal crust, creating that perfect balance of textures and flavors.
Serve with ranch or blue cheese dressing for the full Smokey Bones experience.
This recipe makes enough for a crowd—ideal for game day, parties, or when you want to impress guests with a restaurant-quality appetizer. The technique is straightforward, but the results are anything but ordinary. Let's get started on making these crispy, tangy bites that disappear faster than you can say "refill."
Ingredients for smokey bones fried pickles
These 12 ingredients transform simple pickles into Smokey Bones-worthy crispy bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickles 🥒 | 48 whole | Vinegar-brined, 3-inch spears |
| Cornmeal 🌾 | 2 cups | Fine grind for even coating |
| Butterfinger Candy Bars 🍫 | 1 package | Chopped into small pieces |
| All-Purpose Flour 🌾 | 1 cup | For lightness in coating |
| Smoked Paprika 🌶️ | 2 tbsp | Key for authentic smoky flavor |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | Adds depth to seasoning |
| Vegetable Oil 🫒 | 4 cups | High smoke point for frying |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| White Vinegar 💧 | ½ cup | For extra tang if needed |
| Ranch Dressing 🥛 | 1 cup | For serving (optional) |
The pickles are everything here—vinegar-brined dills cut 3 inches long work best. Trader Joe's or Kroger usually stock the right size. If you can't find them, cut larger pickles yourself. The cornmeal and Butterfinger combo is non-negotiable for that signature crunch. Bob's Red Mill cornmeal is my go-to for fine grind, but any fine cornmeal works. For the Butterfingers, grab the classic milk chocolate ones—no need for fancy brands. The flour helps the coating stick better, so don't skip it. And trust me on the smoked paprika—it's what gives them that authentic Smokey Bones smoky kick.
No Butterfingers? Crushed potato chips work in a pinch (try Ruffles or Kettle Brand for extra crunch). Short on cornmeal? Panko breadcrumbs at half the amount gives similar texture. The oil matters too—vegetable or canola oil is best for frying, but peanut oil works if you're avoiding allergens. For extra tang, add a splash of white vinegar to the coating mix. And if you're feeling fancy, swap the ranch for blue cheese dressing—it's a game-changer with these crispy bites.
Pickles stay fresh in the fridge for 3-4 days before frying, but use them sooner for best texture. The cornmeal-butterfinger mix keeps in an airtight container for 1 week—perfect for making extra for parties. Once fried, these disappear fast, so portion them into paper baskets or bowls for easy serving. They're best eaten fresh, but any leftovers reheat beautifully in the oven at 375°F for 5 minutes to restore that crispy magic.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this—just slice the pickles straight from the jar, no peeling or prepping. The cornmeal coating does all the work while you’re flipping on the TV or waiting for the grill to heat.
- Sweet-Smoky Magic: That Butterfinger crumble? It’s the secret weapon—rich, salty, and just a little caramelized from the paprika. Crunchy outside, tangy inside, with a whisper of smoke that sticks around like a good memory.
- Game for Any Gathering: Serve these as a snack for tailgates, a side for burgers, or even a weirdly satisfying late-night bite. They’re hearty enough for a crowd but personal enough to make your own plate feel special.
- Leftovers? Better Than New: Honestly, they’re even better the next day—crispier, with flavors melded just right. Store them in the fridge for up to a week, and they’ll still be the star of whatever you’re serving. (Yes, even on a Tuesday night.)
Step-by-step instructions for Smokey Bones fried pickles
Here's how to create that perfect crispy cornmeal crust with a smoky kick and tangy vinegar bite.
Prepare the Pickles and Seasoning Coating
Pat the 48 whole dill pickles completely dry with paper towels—this is crucial for crispiness. You want to remove every drop of moisture so the cornmeal coating sticks properly. Arrange them on a baking sheet in a single layer.
In a large bowl, whisk together the 2 cups cornmeal, 1 cup all-purpose flour, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. This dry mixture is what will create that addictive crunch. I like to use a whisk to break up any lumps in the cornmeal for an even coating.
Coat the Pickles Thoroughly
Working in batches, toss each pickle in the seasoned cornmeal mixture until fully coated. Press gently to help the coating adhere, especially around the stems where moisture tends to collect. You'll know they're ready when every inch is covered with a thin, even layer of the golden seasoning.
Let the coated pickles rest for 10 minutes while you prepare the frying setup. This resting time helps the coating dry slightly, which prevents it from falling off during frying. I usually place them on a wire rack over a baking sheet to allow air circulation.
Fry Until Golden and Crispy
Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for even cooking. Once the oil reaches temperature, carefully add the pickles in a single layer (don't overcrowd or the temperature will drop).
Fry for 2-3 minutes until they're deep golden brown and crispy. You'll see tiny bubbles form around the edges—that's your signal they're ready. Use a slotted spoon to remove them and drain on a wire rack or paper towel-lined plate. The oil temperature should stay at 350°F throughout frying, so work in small batches if needed.
Add the Sweet-Smoky Twist
While the pickles are still hot, sprinkle them lightly with chopped Butterfinger candy bars (about 1 package worth, chopped into small pieces). The melted chocolate will create little sweet pockets that contrast beautifully with the smoky, tangy flavors. Toss gently to distribute evenly.
For extra tang, brush each pickle with 0.5 cup white vinegar using a pastry brush. This adds that signature vinegar zing that makes these pickles irresistible. Serve immediately while still crispy, with 1 cup ranch dressing on the side for dipping.
Keep Them Crispy Until Serving
Place the fried pickles on a wire rack set over a baking sheet to keep them crispy. If you're serving them immediately, they'll stay crunchy for about 15 minutes. For longer storage, keep them in an airtight container at room temperature for up to 2 hours, but they're best enjoyed fresh out of the fryer.
These pickles deliver that perfect balance of crispy cornmeal crunch, smoky depth, and tangy vinegar bite that makes them impossible to resist. The Butterfinger pieces add a surprising sweet contrast that takes them to the next level—trust me, your guests will be asking for the recipe!
Pro Tips For Making Smokey Bones Fried Pickles
- PAT THE PICKLES DRY: Grab paper towels and wipe down those pickles before dredging—even if they look dry. The extra moisture in the brine makes the cornmeal coating slide off during frying, and you’ll end up with sad, uneven bites. I learned this the hard way when my first batch turned into a mushy mess.
- FRY IN BATCHES: Don’t crowd the pan—this isn’t a buffet. Three or four pickles at a time is the sweet spot for even browning. Overloading drops the oil temp, and you’ll get greasy, pale pickles instead of crispy, smoky ones. Trust me, your future self will notice the difference.
- GRIND THE BUTTERFINGER: Skip the chunks—pulse the Butterfinger in a food processor until it’s fine, like wet sand. Big pieces burn before the coating crisps, and you’ll taste raw candy instead of that perfect salty-sweet crunch. Sounds weird, but it works: the coating sticks better and toasts evenly.
- TOAST THE CORNMEAL: Heat the cornmeal in a dry pan for 2 minutes before mixing it with flour—just until it smells nutty. This adds depth to the crunch and cuts through the pickles’ brine better. I was skeptical until I tried it, and now it’s non-negotiable for me.
Pro cooking tips for this recipe
Oil Temperature Control
Maintaining a precise oil temperature of 350°F is the single most important factor for perfect fried pickles. I use a ThermoWorks Thermapen to monitor the temperature—it's accurate and fast.
If the oil drops below 340°F, the coating won't crisp properly, and if it goes above 360°F, the pickles burn on the outside before cooking through. Work in batches of 6-8 pickles to keep the temperature stable. 🌡️
Double-Coating Technique
For extra crunch, I do a double-coating method: First, toss the pickles in the cornmeal mixture, let them rest for 5 minutes, then dip them in beaten egg (just enough to lightly coat), and toss in the cornmeal mixture again.
This creates a thicker, more durable crust that stays crispy longer. The egg acts as a glue between the cornmeal layers.
Frying Time Mastery
Watch the pickles closely during frying—they're done when they reach a deep golden brown color and tiny bubbles form around the edges. Overcooking by even 30 seconds turns them dark and bitter.
I use a timer and set it for 2 minutes for the first batch, then adjust based on how quickly they crisp. The Butterfinger pieces should just start to melt during this time for that perfect sweet contrast.
Draining Strategy
Never drain fried pickles on paper towels—they'll steam and lose crispiness. Instead, transfer them to a wire rack set over a baking sheet. This allows air to circulate underneath, keeping them crispy for serving.
If you need to hold them before serving, place them in a 200°F oven on a wire rack for up to 15 minutes to maintain that perfect crunch.
Butterfinger Timing
The Butterfinger pieces need to be added while the pickles are still piping hot—this ensures the chocolate melts slightly and sticks to the crust. I chop them into pea-sized pieces and sprinkle them on immediately after frying.
For extra flavor, I like to add a pinch of cinnamon to the chopped Butterfingers before sprinkling. This adds a warm spice note that complements the smoky seasoning.
Vinegar Brush Technique
The vinegar brush is what gives these pickles that signature tangy kick. Use a pastry brush to lightly coat each pickle with white vinegar while they're still hot. This not only adds flavor but also helps set the cornmeal crust.
I find that brushing them just before serving gives the best balance of tang and crunch. For extra zing, add 1 tsp garlic powder to the vinegar before brushing. 💫
Nutrition facts
Frequently asked questions
Can I use regular pickles instead of dill pickles?
Dill pickles are ideal for that authentic Smokey Bones tang, but you can use vinegar-brined bread-and-butter pickles as a substitute. Avoid sweet or refrigerator-style pickles—they won't have the same sharp flavor. If using a different variety, increase the white vinegar brush to 0.75 cup for that signature zing.
Why do my fried pickles turn out greasy instead of crispy?
Greasy pickles usually mean the oil wasn't hot enough (350°F) or the pickles weren't dry before coating. Pat them thoroughly with paper towels and use a deep-fry thermometer to monitor temperature. Also, avoid overcrowding the fryer—work in batches of 6-8 pickles max.
Can I bake these instead of frying?
You can try an oven-baked version, but it won't be as crispy. Toss coated pickles on a wire rack over a baking sheet and bake at 425°F for 12-15 minutes, flipping halfway. For extra crunch, sprinkle with cornstarch after baking. Expect a lighter texture compared to deep-frying.
What's the best way to store leftover fried pickles?
Store in an airtight container at room temperature for up to 2 hours to maintain crispness. For longer storage, refrigerate for 3-4 days, but reheat in the oven at 375°F for 5 minutes to restore crunch. Avoid microwaving—they'll get soggy.
Can I make these gluten-free?
Yes! Replace the all-purpose flour with 1 cup gluten-free flour blend and use gluten-free cornmeal. For binding, add 1 tbsp xanthan gum to the coating mix. The Butterfinger pieces are naturally gluten-free, but always check labels.