Southern fried green beans are whole fresh green beans in a seasoned, golden breadcrumb crust, fried until crisp outside and tender inside, and served hot with ranch for dipping. They are the appetizer for game day, a fish fry or a cookout, and a fun side dish next to burgers.
How to make Southern fried green beans: Blanch trimmed green beans for 3–4 minutes, cool them in ice water and pat them dry. Coat them in seasoned flour, then an egg and milk mixture, then Italian seasoned breadcrumbs. Fry in batches in 350°F oil for 3–5 minutes until golden, and serve right away with Parmesan and ranch.
Why You’ll Love It
- Crisp all over. A three-step coating gives every bean a crunchy shell.
- Seasoned in every layer. Cajun seasoning goes into both the flour and the egg.
- Fast frying. Each batch is in the oil for only 3–5 minutes.
- Made for dipping. Serve them with ranch dressing or garlic aioli.
Breaded and Fried, or Cooked With Bacon?
The name is used for two different dishes. One is green beans simmered slowly in a pot with bacon. The other is this one: fresh beans that are breaded and deep-fried until crispy, like a restaurant appetizer. If you came looking for the soft, simmered kind, the smothered green beans are what you want.
Ingredient Notes
Fresh green beans. One pound, left whole, with the ends trimmed. This recipe is written for fresh beans.
All-purpose flour. One cup, for the first coat.
Cajun or Creole seasoning. One and a half teaspoons, divided between the flour and the egg mixture, plus more for sprinkling at the end.
Eggs and milk. Two large eggs beaten with 1/4 cup of whole milk and a few dashes of hot sauce.
Italian seasoned breadcrumbs. One and a half cups, for the outer crust.
Frying oil. Four to six cups of vegetable oil or peanut oil.
Parmesan and chives. Two to three tablespoons of grated Parmesan and some fresh chives for the top.
Ingredients
- 1 pound fresh green beans, whole, ends trimmed
- 1 tablespoon salt, for the blanching water
- 1 cup all-purpose flour
- 1 1/2 teaspoons Cajun or Creole seasoning, divided
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 2 large eggs
- 1/4 cup whole milk
- a few dashes hot sauce
- 1 1/2 cups Italian seasoned breadcrumbs
- 4–6 cups vegetable oil or peanut oil, for frying
- 2–3 tablespoons Parmesan cheese, grated, for garnish
- Fresh chives, for garnish
- Ranch dressing or garlic aioli, for dipping
How to Make Southern Fried Green Beans
1. Blanch the beans. Bring a large pot of water to a boil with 1 tablespoon salt. Cook the green beans for 3–4 minutes, just until bright green. Immediately transfer them to ice water, then drain well and pat dry with paper towels.
2. Heat the oil. Heat the frying oil in a Dutch oven or deep pot fitted with a frying thermometer to 350°F.
3. Set up the coating. In the first shallow bowl, whisk the flour with 1 teaspoon Cajun or Creole seasoning, 1 teaspoon salt, the black pepper, granulated garlic and onion powder. In the second, beat the eggs with the milk, the remaining 1/2 teaspoon seasoning, the remaining 1/2 teaspoon salt and a few dashes of hot sauce. Put the breadcrumbs in a third bowl.
4. Coat the beans. Coat the beans in seasoned flour, dip them in the egg mixture, then press the seasoned breadcrumbs onto them. Set the coated beans on a sheet pan until ready to fry.
5. Fry and serve. Fry in batches for 3–5 minutes, until golden. Transfer with tongs or a stainless steel spider to a paper-towel-lined platter. Season with additional Cajun or Creole seasoning to taste. Serve immediately with the Parmesan, chives and ranch dressing or garlic aioli.
How to Get the Coating to Stick
Two things make the breading hold: dry beans, and the right order of bowls. Do the blanching sequence first, then coat.
| Step | What to do |
|---|---|
| Blanch | Boil in salted water for 3–4 minutes, just until bright green |
| Ice bath | Move the beans straight into ice water to stop the cooking |
| Dry | Drain well and pat dry with paper towels |
| First bowl | Seasoned flour |
| Second bowl | Egg, milk, seasoning and hot sauce |
| Third bowl | Italian seasoned breadcrumbs, pressed on |
Press the crumbs onto each bean with your fingers instead of only rolling it through the bowl. Then lay the coated beans on a sheet pan in a single layer while the rest are done, so they are all ready to go into the oil together.
Tips for Success
Should the beans be blanched and dried before breading?
Yes. Blanch them until bright green, cool them in ice water, drain well and pat them dry before the flour goes on.
How hot should the oil be?
350°F. Use a frying thermometer clipped to the pot and check it between batches.
Why fry in batches?
The recipe fries the beans a batch at a time. A few handfuls go in, come out golden after 3–5 minutes, and the next batch follows.
When do I add the extra seasoning?
As soon as the beans come out of the oil and land on the paper towels. Sprinkle on more Cajun or Creole seasoning to taste.
Can I use canned green beans?
This recipe is written for fresh green beans, and I cannot promise the same result with canned ones.
Storage & Reheating
Fried green beans are meant to be served immediately. If you have leftovers, USDA FSIS says to refrigerate them within 2 hours in shallow, covered containers and to use them within 3–4 days. Reheat leftovers to 165°F, checked with a food thermometer. They will be safe to eat, but I will not promise they come back as crisp as they were fresh from the oil.
What to Serve With It
For a Southern fried platter, add fried green tomatoes and Southern fried salmon patties, with Southern stewed potatoes on the side. For green beans cooked other ways, try smothered green beans with potatoes or the Texas Roadhouse copycat green beans.
Frequently Asked Questions
Does “Southern fried green beans” mean breaded, crispy beans or beans cooked with bacon?
Both dishes go by the name. This recipe is the breaded, crispy, deep-fried kind.
What do you dip fried green beans in?
Ranch dressing or garlic aioli.
How long do the beans fry?
For 3–5 minutes per batch in 350°F oil, until golden.
How long does the whole recipe take?
About 20 minutes: 10 minutes of prep and 10 minutes of cooking.
Final Notes
I line up the three bowls in order before the oil is hot, so the coated beans can go straight from the sheet pan into the pot. If you make them, leave a comment to tell me how they turned out or ask a question.
Southern Fried Green Beans
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 pound fresh green beans whole, ends trimmed
- 1 tablespoon salt for the blanching water
- 1 cup all-purpose flour
- 1 1/2 teaspoons Cajun or Creole seasoning divided between the flour and egg mixtures
- 1 1/2 teaspoons salt divided between the flour and egg mixtures
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 2 large eggs
- 1/4 cup whole milk
- a few dashes hot sauce
- 1 1/2 cups Italian seasoned breadcrumbs
- 4–6 cups vegetable oil or peanut oil for frying
- 2–3 tablespoons Parmesan cheese grated, for garnish
- fresh chives for garnish
- Ranch dressing or garlic aioli for dipping
Instructions
- Bring a large pot of water to a boil with 1 tablespoon salt. Cook the green beans for 3–4 minutes, just until bright green. Immediately transfer them to ice water, then drain well and pat dry with paper towels.
- Heat the frying oil in a Dutch oven or deep pot fitted with a frying thermometer to 350°F.
- In the first shallow bowl, whisk the flour with 1 teaspoon Cajun or Creole seasoning, 1 teaspoon salt, the black pepper, granulated garlic and onion powder. In the second, beat the eggs with the milk, the remaining 1/2 teaspoon seasoning, the remaining 1/2 teaspoon salt and a few dashes of hot sauce. Put the breadcrumbs in a third bowl.
- Coat the beans in seasoned flour, dip them in the egg mixture, then press the seasoned breadcrumbs onto them. Set the coated beans on a sheet pan until ready to fry.
- Fry in batches for 3–5 minutes, until golden. Transfer with tongs or a stainless steel spider to a paper-towel-lined platter. Season with additional Cajun or Creole seasoning to taste. Serve immediately with the Parmesan, chives and ranch dressing or garlic aioli.
