Fried Pickles Recipe

Prepare and soak

Drain the knife-cut dill pickle spears and pat dry with paper towels. Place spears in a shallow bowl and pour buttermilk over them. Add hot sauce and 1 tsp kosher salt, stir to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours) — this mellows the brine and helps the breading adhere.

In a wide, shallow dish combine 1 cup flour, 1/2 cup cornstarch, panko (if using), garlic powder, onion powder, paprika, black pepper, and cayenne. Whisk to distribute spices evenly. This dry mix will be used for a double-dust step to help the batter cling.

In a separate bowl whisk together 1/2 cup flour, 1/4 cup cornstarch and 1/2 tsp salt. Gradually whisk in 3/4 cup cold club soda until smooth; batter should be slightly thick but pourable. Keep the batter bowl over another bowl with ice or add ice cubes briefly to keep it very cold — cold batter creates a crisper fry.

Heat the frying oil in a heavy deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat oil until a small drop of batter sizzles and rises immediately. Use at least 1 to 1.5 inches of oil depth for even frying.

Double-dust step

Working in small batches (3–4 spears at a time to avoid crowding), remove pickle spears from buttermilk, let excess drip off, then dredge thoroughly in the dry breading to coat. Shake off excess flour.

Immediately dip each pre-dusted spear into the cold wet batter, letting excess batter drip off briefly, then return to the dry mixture for a light second coating (optional for extra crunch). Gently press breadcrumbs into batter if using panko. This hand-dip technique creates a thick, crunchy crust.

Carefully lower coated spears into hot oil. Fry 2–3 spears at a time for about 2.5–3.5 minutes, until golden brown and crisp. Turn if necessary for even color. Do not overcrowd — maintain oil temperature near 325–350°F (160–175°C).

Use a slotted spoon or spider to remove fried pickles and transfer to a wire rack set over a baking sheet or to paper towels. Sprinkle lightly with a pinch of salt while hot. Let rest 1–2 minutes to set; serve warm.

While pickles marinate or fry, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust honey or mustard to preference. Stir in optional chopped fresh dill for brightness. Refrigerate until ready to serve.

Arrange fried pickles on a platter with lemon wedges and a small bowl of S.B. Sauce. Sprinkle chopped parsley over the pickles for color. Serve immediately so crust remains crisp.