Fried Dill Pickles Recipe

Prepare pickles

Drain the jarred dill pickle slices in a colander and pat them dry thoroughly with paper towels. For best results, place the slices on a wire rack for 10 minutes to air-dry while you prepare the coating.

Set up breading stations

In a shallow bowl or tray, whisk together the buttermilk and eggs until smooth. In a second shallow bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, kosher salt, and black pepper. In a third shallow bowl, mix the cornmeal and panko breadcrumbs together.

Bread the pickles (double-dip method)

Working in batches of 6–8 slices, dredge each pickle slice in the seasoned flour mixture, shaking off excess. Dip it into the buttermilk-egg mixture, then press into the cornmeal-panko mixture until well-coated. For extra-crisp, repeat the flour step (lightly) and re-dip into the cornmeal-panko. Place breaded slices on a wire rack and let rest for 5 minutes to help the coating adhere.

Heat oil

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups depending on vessel). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the coating into the oil — it should sizzle and rise to the surface steadily without burning immediately.

Fry

Fry the breaded pickles in small batches (do not overcrowd) for 1.5–2.5 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn and remove them. Maintain oil temperature between 330–355°F (165–180°C); adjust heat as needed. Drain fried pickles on a wire rack set over a sheet pan or on paper towels.

Season and keep warm

Immediately sprinkle a light pinch of kosher salt over the hot fried pickles. Keep finished batches in a single layer on the wire rack in a warm oven set to 200°F (95°C) if frying multiple batches.

In a small bowl, whisk together the mayonnaise, prepared horseradish, Dijon mustard, apple cider vinegar, lemon juice, honey (or sugar), Worcestershire sauce, salt, and pepper until smooth and well combined. Taste and adjust horseradish for desired heat (add more for a stronger kick). Refrigerate until ready to serve; flavors meld best after 15–30 minutes.

Arrange fried dill pickles on a serving basket or platter lined with paper. Spoon or pipe the Horsey Mayo into a small ramekin for dipping. Sprinkle finely chopped chives over the pickles and serve with lemon wedges on the side for optional brightening squeeze.