Fried Pickles Recipe

Drain pickle slices well and place them on paper towels. Pat both sides dry to remove excess brine — this helps the batter adhere and prevents spattering when frying.

In a medium bowl, whisk together buttermilk, hot sauce (if using) and kosher salt. Add the dried pickle slices and toss to coat. Let marinate 10 minutes at room temperature (or up to 30 minutes refrigerated). After marinating, transfer slices to a wire rack or clean paper towels to drain briefly.

Make the dry mix

In a shallow bowl or wide dish, whisk together flour, cornstarch, cornmeal (if using), baking powder, garlic powder, onion powder, paprika and black pepper until evenly combined.

Make the wet batter

In a separate bowl, lightly beat the egg, then whisk in cold sparkling water (or club soda). Pour the wet mixture into the dry mix and whisk until just combined; the batter should be slightly thick but still pourable. If too thick, add up to 2 tablespoons more cold sparkling water. Chill the batter in the refrigerator for 10 minutes to improve crispness.

Prepare dredge

Place panko breadcrumbs (or extra flour) in a shallow plate and stir in the optional 1/4 tsp paprika for added color and flavor. Set next to the batter for a two-step coating: batter then panko.

Pour oil into a heavy skillet or saucepan so it reaches about 1/2 to 1 inch deep (about 1 cup for a small pan). Heat oil over medium-high heat until it reaches 350°F (175°C) — a thermometer is best. If you don’t have a thermometer, test with a small drop of batter: it should sizzle and float immediately.

Working in small batches (6–8 slices at a time depending on pan size), remove a pickle from the marinade, let excess drip off, dip it into the batter to coat completely, then press into the panko to adhere a crust. Tap off any loose crumbs and gently lower into the hot oil.

Fry 2 to 3 minutes, turning once, until golden brown and crisp. Avoid overcrowding the pan which lowers oil temperature. Use a slotted spoon or spider to transfer fried pickles to a paper towel-lined baking sheet; keep warm in a 200°F (95°C) oven while finishing remaining batches.

When finished frying all batches, if desired, quickly re-fry each batch for 20–30 seconds to ensure extra crispness, then drain again.

While pickles marinate or chill batter, whisk together mayonnaise, sriracha, lemon juice, minced garlic, salt and black pepper in a small bowl until smooth. Taste and adjust heat or acidity: add more sriracha for spice or a bit more lemon for brightness. Refrigerate until ready to serve.

Arrange fried pickles on a platter, sprinkle with chopped parsley and serve immediately with the sriracha aioli and lemon wedges on the side.

Note: For oven-baked alternative, preheat oven to 425°F (220°C), place battered and panko-coated pickles on a parchment-lined sheet, spray lightly with oil, and bake 12–15 minutes, flipping once, until crisp and golden.