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Ingredients
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Pickles & Brine
Breading
Wet Batter
Frying & Finish
Method
Pickles & Brine
Drain pickle slices in a colander and pat dry with paper towels to remove excess moisture. Reserve about 60 ml (or as listed) of pickle juice; measure 30 ml to use in the wet batter and keep the rest for seasoning or additional brine flavor if desired.
If pickle slices are very large, halve them to create bite-size pieces suitable for frying and easy eating.
Breading
In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper until evenly combined. This dry mix will provide a crispy coating.
Set up a dredging station with the dry mix in one shallow dish and the wet batter in another (see Wet Batter section). Keep an extra plate or wire rack nearby for resting the breaded pickles before frying.
Wet Batter
In a medium bowl, whisk the egg until combined. Add the buttermilk and 30 ml reserved pickle juice, whisking until smooth. The pickle juice adds tang and helps the batter cling to the pickles.
Optional double-coat technique: For extra-crispy fried pickles, dip each pickle first in the dry mix, then into the wet batter, then back into the dry mix, pressing gently so the coating adheres. For a single coat, dip directly from wet batter to frying.
Frying & Finish
Heat Oil
Add enough vegetable oil to a heavy pot or deep skillet to reach about 1.5–2 cm (roughly 1/2"–3/4") depth — about 1 cup for a medium skillet. Heat the oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, test with a small pinch of batter; it should sizzle and rise to the surface briskly.
Fry pickles in small batches (4–6 pieces) so the oil temperature stays consistent. Carefully add breaded pickles to the hot oil and fry for 1.5–2.5 minutes per side, turning as needed, until golden brown and crisp. Total fry time per batch should be about 3–5 minutes depending on size and coating thickness.
Use a slotted spoon or spider to transfer fried pickles to a paper towel–lined baking sheet or wire rack to drain excess oil. Immediately season with a light sprinkle of salt if desired.
Keep finished batches warm on a low oven (about 90–100°C / 200°F) on a baking sheet while you finish frying remaining pickles.