Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Pickles
Chipotle Mayo
Method
Fried Pickles
Prepare pickles
Drain dill pickle slices and pat them dry thoroughly with paper towels to remove excess brine. Excess moisture prevents proper adhesion of batter and causes oil to splatter.
Set up dredging stations
Place all-purpose flour and cornstarch in a shallow bowl and whisk with kosher salt, black pepper, garlic powder, paprika, and cayenne until evenly combined. In a second bowl, whisk together eggs and buttermilk until smooth. In a third shallow bowl, spread panko breadcrumbs.
Coat pickles
Working in batches to avoid sogginess, dredge each pickle slice first in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, then press into the panko breadcrumbs to fully coat. For extra-crispy pickles, repeat the egg dip and panko step for a double coating.
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 2 cups for a medium pan). Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns within about 30–45 seconds. If you don't have a thermometer, maintain a steady medium heat—test one coated pickle first.
Fry pickles
Carefully add coated pickles in a single layer without overcrowding; fry in batches of 6–8 depending on pan size. Fry for about 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer pickles to a wire rack set over a baking sheet or paper towels to drain. Season immediately with a light sprinkle of salt if desired.
Keep warm / serve
If making multiple batches, keep finished pickles warm in a 200°F (95°C) oven on a wire rack. Serve hot with the chipotle mayo.
Chipotle Mayo
Combine mayonnaise, minced chipotle pepper (remove seeds for milder heat or keep for more heat), lime juice, honey, smoked paprika, salt, and black pepper in a small bowl. Whisk until smooth and homogenous. Taste and adjust seasoning — add another 1/2 tsp lime juice or a pinch more honey if needed.
Refrigerate the sauce at least 15 minutes to let flavors meld before serving. Store leftover sauce in an airtight container in the refrigerator for up to 5 days.