Fried Pickles Recipe

Drain and Dry

Drain the jarred dill pickle chips in a colander. Pat them very dry with paper towels or a clean kitchen towel. Excess moisture will cause oil splatter and prevent the breading from adhering.

Place the dried pickle chips in a single layer on a plate or tray while you set up the breading stations.

Mix Dry Breading

In a shallow bowl or pie plate combine all-purpose flour and cornstarch. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder (reserve remaining seasonings for the breadcrumb mixture). Whisk to combine.

Prepare Wet Dip

In a second shallow bowl whisk the 2 large eggs with the buttermilk until smooth.

Prepare Crumb Mixture

In a third shallow bowl combine panko breadcrumbs, cornmeal (if using), smoked paprika, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, remaining garlic powder and onion powder. Mix thoroughly so spices are evenly distributed.

Set the three stations in order: flour mixture, egg-buttermilk, breadcrumb mixture.

Heat Oil

Pour about 2 cups of neutral oil into a heavy-bottomed skillet or a medium saucepan to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs into the oil — they should sizzle and brown slowly within 30–60 seconds.

Bread the Pickles

Working in small batches to avoid sogginess, dredge each dried pickle chip first in the flour mixture (shake off excess), then dip into the egg-buttermilk, allowing excess to drip back into the bowl, and finally press into the panko breadcrumb mixture to coat thoroughly. Place breaded pickles on a wire rack or sheet pan while you finish the rest.

Fry

Carefully add 6–8 breaded pickle chips to the hot oil in a single layer (do not overcrowd). Fry for 1 1/2 to 2 minutes per side, turning once with tongs, until golden brown and crisp. Maintain oil temperature around 350°F — adjust heat as needed. Remove with a slotted spoon or spider and transfer to a paper towel-lined plate or wire rack set over a baking sheet. Immediately season lightly with a pinch of salt while hot. Repeat with remaining pickles.

Allow oil to return to temperature between batches. If oil gets too dark or foamy, discard and replace.

Make Sauce

While the final batch fries, mix mayonnaise, ketchup, hot sauce, pickle brine, smoked paprika, and sugar in a small bowl until smooth. Taste and adjust: add more hot sauce for heat, more pickle brine for tang, or a pinch of salt if needed.

Transfer sauce to a serving bowl.

Serve the fried pickles hot or warm with the dipping sauce. They are best eaten the same day while crisp.