Fried Pickles Recipe

Drain the pickle slices in a colander and lay them in a single layer on paper towels. Pat the tops with additional paper towels to remove as much surface moisture as possible. Let sit for 10 minutes and then pat again. Excess moisture prevents the batter from adhering and causes oil splatter.

Mix dry ingredients

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika. Whisk together to evenly distribute the leavening and spices.

Combine wet

In a separate bowl whisk the egg and 1/2 cup buttermilk until smooth.

Add the wet mixture to the dry ingredients and stir until a slightly thick but pourable batter forms. If batter seems too thick to coat, thin with 1–2 tablespoons of water or extra buttermilk; if too thin, add 1–2 tablespoons flour. Batter should cling to a spoon.

Set up a three-station breading line: (1) shallow bowl with 1/2 cup flour mixed with 1/4 tsp seasoned salt, (2) bowl with the prepared batter, (3) plate with 1 cup panko breadcrumbs. This order is: dredge in flour, dip in batter, press into panko.

One at a time, dredge a pickle slice in the flour, tapping off excess; dip fully into the batter so it is coated; then press into panko breadcrumbs, coating both sides and edges. Place finished slices on a wire rack while you heat the oil. Repeat for all pickles.

Pour 4 cups of oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy. If the oil is too hot the coating will brown before heating through; too cool and the pickles will absorb oil.

Fry the breaded pickle slices in batches—do not overcrowd the pot. Gently lower 6–8 slices into the hot oil with a slotted spoon or spider. Fry until golden brown and crisp, about 1.5–2.5 minutes per side (total 3–4 minutes), turning if necessary. Maintain oil temperature around 350°F by adjusting heat between batches.

Remove fried pickles to a wire rack set over a baking sheet or to paper towels to drain briefly. Sprinkle lightly with additional salt if desired. Let cool for 1–2 minutes before serving; filling is hot.

Serve warm with 1/2 cup ranch dressing or your choice of dipping sauce and optional lemon wedges.