Southern Fried Dill Pickles Recipe

Drain the dill pickle chips in a colander for 10 minutes, then pat each piece dry with paper towels to remove excess brine. Excess moisture prevents the batter from adhering and cools the oil.

Place 1/4 cup flour in a shallow bowl or plate. Lightly dredge each dried pickle chip in the flour, shaking off excess. Set dredged chips on a wire rack while you prepare the batter.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne until evenly combined.

In a separate small bowl, beat the egg with 1/2 cup ice water until slightly frothy. Add the cold club soda (3/4 cup) to the egg mixture and stir gently. The batter should be thin enough to coat but still cling to the pickles — adjust with a tablespoon more club soda or a touch more flour if needed.

Slowly pour the wet ingredients into the dry mixture, whisking just until combined. Small lumps are fine; avoid overmixing to keep the batter light and crisp. Refrigerate the batter while the oil heats — a cold batter hitting hot oil yields a crisper crust.

Set up a breading station: dredged floured pickles on one side, the chilled batter in a deep bowl, and a plate with panko (if using) on the other side. Have a wire rack over a sheet pan ready for resting fried pickles.

Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float up steadily.

Working in small batches (6–8 chips depending on pot size), dip a floured pickle chip into the chilled batter, letting excess drip back into the bowl, then press into panko if using. Place battered chips gently into the hot oil, spacing them to avoid sticking.

Fry until golden brown and crisp, 2 to 3 minutes per side. Use a slotted spoon or spider to turn chips if they cook unevenly. Maintain oil temperature near 350°F — adjust heat as needed.

Remove fried pickles to the wire rack and immediately season with a light sprinkle of salt while still hot. Allow oil to return to temperature between batches before frying the next batch.

When finished, transfer fried pickles to a serving platter. Discard excess oil safely or reserve for another use once cooled and strained.

While the oil heats or while frying, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp dill pickle brine, 1/2 tsp hot sauce, 1 tsp chopped fresh dill and 1/4 tsp black pepper until smooth. Taste and adjust brine or hot sauce for tang or heat. Chill until ready to serve.