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This Quaker steak and fried pickles recipe delivers the perfect balance of crispy, golden pork cutlets and tangy, crunchy pickles that disappear in seconds. The secret lies in the breading technique for the steak—flour, cornmeal, and spices create a shatteringly crisp exterior while keeping the meat juicy inside.
I’ve perfected this dish over years of testing, ensuring every bite is satisfying without being greasy.
The fried pickles add a bright, tangy contrast that cuts through the richness of the steak, making this a true comfort food experience. Both components are cooked to golden perfection—the steak in a hot skillet until the edges are crispy, the pickles in batches until they’re blistered and tender-crisp.
The tangy dill dip ties everything together with its creamy, herby flavor.
What you’ll end up with is a plate that looks as impressive as it tastes—crispy, savory steak alongside pickles that stay crunchy even after frying. The combination is bold enough for game day but simple enough for a weeknight dinner.
This recipe brings restaurant-quality results to your kitchen with just a few key techniques.
The best part? It’s a crowd-pleaser that works for any occasion—whether you’re feeding a hungry group or treating yourself to a satisfying meal. Let’s get started on the steps that make this dish unforgettable.
Ingredients for quaker steak fried pickles
Fourteen ingredients that transform into crispy, golden pork and tangy fried pickles with creamy dill dip.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder Cutlets 🥩 | 1 ½ lb | Cut into 1/2-inch thick slices |
| All-Purpose Flour 🌾 | 1 cup | For breading, sifted preferred |
| Fine Yellow Cornmeal 🌽 | ½ cup | Not coarse, for crispiness |
| Dried Mustard Powder 🌶️ | 1 tbsp | Adds tangy depth to breading |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For aromatic base |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Vegetable Oil 🫒 | 4 cups | High smoke point, like canola |
| Dill Pickle Spears 🥒 | 1 lb | Full-sized, not chips |
| Buttermilk Biscuit Mix 🍞 | 16 oz | Standard 16oz box, like Bisquick |
| Mayonnaise 🥛 | ½ cup | Full-fat preferred |
| Sour Cream 🍦 | ¼ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¼ cup | Chopped, for tangy dip |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The pork cutlets are the star—pork shoulder gives you the best flavor and texture. Look for well-marbled meat at local butchers or the meat counter at Whole Foods. If you can't find pork shoulder, pork loin works in a pinch, but slice it thinner. The cornmeal is key for that crispy texture—Bob's Red Mill or King Arthur brands are my go-to for consistent results. For the pickles, grab full-sized spears (not chips) from the refrigerated section—Heinz or Vlasic are reliable brands that stay crunchy when fried.
No cornmeal? Panko breadcrumbs work great—just add an extra tablespoon of flour to the mix. Ran out of dill? Fresh parsley or chives add a nice brightness, though they won't be exact. The buttermilk biscuit mix is a shortcut, but if you want to go traditional, 1 cup flour + 1 tbsp baking powder + 1/2 tsp salt makes a perfect substitute. For the dip, Greek yogurt instead of sour cream cuts calories but loses some richness. The lemon juice is non-negotiable—it keeps the dip fresh and bright. If you're making this ahead, prep the breading mix and pickle batter first—they keep well in the fridge for 2 days.
The pork breading stays crispy for about 20 minutes after frying—serve it immediately for maximum crunch. The fried pickles keep their crunch for 15 minutes at room temperature, so fry them right before serving. Store any leftovers in the fridge for 3 days, but the breading gets soggy after reheating. The dill dip keeps for 5 days covered in the fridge—it actually tastes better the next day as the flavors meld. I like to double the dip recipe because it disappears fast during game day gatherings.
Why You'll Love This Recipe
- No-Fuss Crispiness: I swear by the cornmeal crust—it’s that perfect balance of crunch and tenderness. No fancy breading, just flour, cornmeal, and a quick dip, then fry until golden. My kids think I’m a genius, and honestly? So do I.
- Porky Perfection: That pork shoulder cutlet? It’s the star—juicy, salty, and so satisfying. The mustard and garlic powder give it this tangy kick that makes it taste like a restaurant dish, not just a weeknight meal.
- Game-Day Gatherings: Between us, this is my go-to for game day or lazy Sundays. It’s hearty enough to feed a crowd but simple enough that I’m not stuck in the kitchen. Plus, it reheats like a dream—crispy edges, no soggy bits.
- Budget-Friendly Feast: Pork shoulder is cheap, and this recipe stretches it far. I make a double batch, freeze half, and pull it out when I’m short on time. Not the prettiest, but the taste makes up for it every time. My wallet thanks me too.
Step-by-step instructions for quaker steak and fried pickles
Here's how to make perfectly crispy quaker steak and tangy fried pickles that'll have everyone reaching for seconds.
Prepare the Pork Shoulder Cutlets for Breading
Start by cutting the 1.5 lb pork shoulder cutlets into ½-inch thick slices. You want each piece to be uniform so they cook evenly. Pat each slice dry with paper towels—this step is crucial for crispy breading. Place them on a plate and set aside.
In a large bowl, combine the 1 cup all-purpose flour, 0.5 cup fine yellow cornmeal, 1 tablespoon dried mustard powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well with your hands or a whisk to distribute all the spices evenly. This dry blend is what gives the quaker steak its signature tangy, savory crust.
Bread and Fry the Pork Shoulder Cutlets
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a deep-fry thermometer to monitor the temperature—it should stay steady. Working in batches to avoid overcrowding, dredge each pork slice in the flour mixture, pressing gently to adhere the coating. Let any excess fall off before carefully sliding the cutlets into the hot oil.
Fry for 4-5 minutes per side until golden brown and crispy. You'll know they're ready when they float to the surface and maintain their shape. Transfer to a paper towel-lined plate to drain excess oil. Keep the oil at 350°F for the next step—you'll want to fry the pickles in the same hot oil for best results.
Fry the Dill Pickle Spears
While the pork is draining, prepare the 1 lb dill pickle spears by patting them completely dry with paper towels. This step is non-negotiable—any moisture will cause the breading to fall off or the pickles to steam instead of fry. Working in batches, carefully lower the pickles into the 350°F oil and fry for 2-3 minutes until golden brown and crispy.
Use tongs to turn them occasionally for even browning. They should be firm to the bite but still tender inside. Remove with a slotted spoon and place on a fresh paper towel-lined plate. The pickles will continue to crisp up as they cool, so don't over-fry them.
Make the Tangy Dill Dip
In a medium bowl, combine the 16 oz buttermilk biscuit mix, ½ cup mayonnaise, ¼ cup sour cream, ¼ cup chopped fresh dill, and 1 tablespoon lemon juice. Mix until smooth and fully combined. The dip should be thick but spreadable—if it's too thick, add a splash of water or milk to loosen it. Taste and adjust seasoning with additional salt if needed.
This dip is the perfect balance of creamy, tangy, and herby—it's what makes these fried pickles irresistible. Cover and refrigerate while you finish frying, but let it come to room temperature for about 10 minutes before serving so the flavors meld together.
Serve Immediately for Maximum Crispiness
Arrange the crispy pork shoulder cutlets and fried pickles on a platter or individual plates. Serve immediately with the tangy dill dip on the side. The contrast of the savory, crispy pork with the tangy, crunchy pickles and creamy dip is what makes this dish so addictive.
For best results, serve while everything is still hot and crispy. The pork should be golden brown with a crisp exterior and tender interior, while the pickles should be crunchy with a slight give when bitten. Enjoy with a cold beer or iced tea for the ultimate comfort food experience.
Pro Tips For Making Quaker Steak Fried Pickles
- Pound to ½ Inch: DESCRIPTION: Thin pork shoulder cutlets make all the difference—any thicker and they’ll steam instead of sear. Use a meat mallet or rolling pin to flatten them evenly, and resist the urge to overwork the edges. I learned this the hard way after serving a batch that was still gray inside.
- Double-Dredge for Crunch: DESCRIPTION: Skip the lazy single dip—coat the cutlets in flour, then cornmeal, then back in flour before frying. The extra step locks in that crispy crust. Yes, it takes 30 seconds more, but your first bite will tell you it was worth it.
- Watch the Oil Temp: DESCRIPTION: Too hot, and your pork burns before it cooks; too cool, and it turns greasy. Test with a wooden chopstick—if bubbles form slowly around it, you’re good. I used to guess, and my first batch was either rubbery or charred.
- Save the Pickle Juice: DESCRIPTION: Don’t drain those pickles completely—the juice adds tang and keeps the pork from drying out. Reserve ¼ cup and add it back after frying. (Yes, even if you’re impatient like me.) It’s the thing that makes this dish taste like a proper Southern diner.
Best sauces and condiments for this dish
Tangy Dill Dip
This creamy, herby dip is the star of your fried pickle experience. The recipe calls for 16 oz buttermilk biscuit mix as the base, which gives it that perfect thick, spreadable texture without being heavy.
I like to use Duke's mayonnaise for its rich, full-fat consistency—it blends seamlessly with the ¼ cup sour cream and ¼ cup chopped fresh dill. The 1 tbsp lemon juice is non-negotiable; it brightens the flavors and keeps the dip fresh. 💛
Spicy Ranch Dip
For a kickier twist, swap out the dill dip for a spicy ranch variation. Mix ½ cup ranch seasoning (like Hidden Valley) with ½ cup mayonnaise and ¼ cup sour cream, then add 1 tsp cayenne pepper and 1 tbsp hot sauce.
This dip pairs perfectly with the fried pickles, adding a fiery contrast to the crispy pork. I recommend serving it with extra pickles on the side for dipping.
Smoky Chipotle Aioli
Elevate your dish with a smoky chipotle aioli that complements both the pork and pickles. Blend ½ cup mayonnaise with 1 tbsp chipotle in adobo sauce, 1 tsp smoked paprika, and ½ tsp garlic powder until smooth.
The smoky, slightly sweet heat balances the tangy pickles and crispy pork beautifully. This dip works especially well if you're serving the dish with a side of corn fritters or coleslaw. 🔥
Classic Blue Cheese Dressing
For a bold, tangy option, whip up a blue cheese dressing using ½ cup mayonnaise, ¼ cup crumbled blue cheese, 1 tbsp apple cider vinegar, and 1 tsp Worcestershire sauce. Thin it with a splash of milk if needed.
The sharp, creamy flavor cuts through the richness of the pork and adds a sophisticated touch to the fried pickles. This is a game-day favorite that never disappoints.
Sweet and Tangy BBQ Dip
If you love sweet and smoky flavors, try a BBQ-inspired dip. Combine ½ cup BBQ sauce (I love Sweet Baby Ray's), ¼ cup mayonnaise, and 1 tbsp honey for a glossy, sticky dip.
The sweetness pairs surprisingly well with the tangy pickles and savory pork. This dip is especially great if you're serving the dish as part of a barbecue spread or tailgate menu.
Nutrition facts
Frequently asked questions
Can I use pork loin instead of pork shoulder for the quaker steak?
Yes, but with one key adjustment: slice the pork loin thinner (¼-inch thick) since it's leaner and cooks faster. The cornmeal breading will still work perfectly, but avoid overcrowding the pan to prevent steaming. For extra tenderness, pound the meat slightly before breading.
How do I keep the fried pickles from getting soggy?
Pat the pickles completely dry with paper towels before frying—this is the #1 secret for crispiness. Fry them in 350°F oil for only 2-3 minutes (they crisp up more as they cool). Serve immediately and store leftovers in a single layer on a wire rack to maintain crunch.
What's the best way to reheat leftover quaker steak?
Reheat in a 375°F oven for 10-12 minutes on a wire rack (not a plate) to restore crispiness. Avoid microwaving—it makes the breading soggy. For the pickles, reheat in the oven for 5 minutes at 400°F to revive their crunch. The dip can be reheated gently in the microwave for 20 seconds.
Can I make this dish ahead of time?
Prep the breading mix and pickle batter 1-2 days ahead and store in airtight containers. Fry components fresh before serving—neither the pork nor pickles reheat well. The dill dip actually improves overnight, so make it the day before. For game day, assemble everything 1 hour before serving to keep the pickles crispy.
What's the secret to extra-crispy breading?
Use fine cornmeal (not coarse) and sifted flour for a lighter texture. Chill the breaded cutlets 30 minutes before frying to prevent oil absorption. Fry in small batches at 350°F—overcrowding steams the breading instead of crisping it. Double-dredge for restaurant-style crunch: dip in flour, then cornmeal mix, then flour again.