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Wickles Fried Pickles :: The Bold Cuke with Hot Flavor


Let’s be honest, the South is known for fried food. Admittedly, we love our fried staples like chicken and catfish, but sometimes, we can’t help but want to spice things up in the fryer a bit. Thanks to our friends at Wickles Pickles, we’ve got just the recipe to add a little gusto to any meal or gathering.

Wickles calls Dadeville, Alabama home, and until a few years ago, their divine pickles were only available to family and friends who were lucky enough to get their hands on a jar. Using a 70-year old family recipe, they started making Wickles as holiday gifts, never imagining their signature “wickedly delicious” little pickles would become both a calling and a hot commodity. Apparently, it’s the secret blend of spices and ingredients that make their pickles both uniquely delicious and truly irresistible.

Friends began sharing their Wickles with their friends, and then more friends, until soon people from all over were calling to see where they might get some of the delectable cukes. After trying them, we have to tell you, it really isn’t a surprise they spread so far, so fast {think Rachel Ray, Paula Deen and Southern Living}. The dynamic flavor adds zest to everything, including their amazing fried pickles.



  • 2 eggs
  • 1 cup buttermilk
  • ½ cup flour
  • ½ cup yellow cornmeal
  • Generous pinch of salt
  • Peanut or vegetable oil
  • Paper Towels
  • Ranch dressing or dipping sauce of choice


Heat 1-2 inches of oil in a pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Whisk the eggs, buttermilk, flour, cornmeal, and salt in a large bowl until smooth. Place pickles on a paper towel and pat dry.

Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon. Let the excess drip off and carefully add to the oil one at a time. Fry until golden brown, approximately 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 350 degrees F and repeat with the remaining pickles and batter. Serve immediately.

Just dip in Ranch dressing or sauce of choice; then repeat again and again. Seriously, you won’t want to stop - they're wickedly good!


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