Fried Pickles Recipe

Prepare pickles

Drain whole dill pickles and cut each into 4 spears lengthwise. Pat spears dry thoroughly with paper towels — removing excess moisture helps the breading adhere and prevents splattering when frying.

Set up dredging stations

In a shallow bowl or plate combine all-purpose flour, cornstarch, 1 tsp fine salt, 1/2 tsp black pepper, garlic powder, onion powder, and smoked paprika. In a second shallow bowl whisk together the eggs, whole milk, and 1/4 cup buttermilk until smooth. In a third shallow bowl mix panko and plain dry breadcrumbs.

Hand-bread the spears

Working in batches of 4–6 spears, dredge each spear first in the seasoned flour mixture, shaking off excess. Dip into the egg-milk mixture, letting excess drip off, then press firmly into the panko-breadcrumb mixture to coat completely. For extra-crispy coating, double-dip: return to the egg mixture and then back into the panko mixture. Place breaded spears on a wire rack set over a baking sheet while you finish the rest.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to reach about 1 to 1 1/2 inches deep (about 3–4 cups). Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry the spears

Fry the breaded pickle spears in batches — do not overcrowd the pan. Carefully add 4–6 spears and fry 2–3 minutes per side, turning once with tongs, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F so the coating browns evenly without burning.

Drain and season

Using a slotted spoon or tongs, transfer fried pickles to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with 1 tsp kosher salt (or to taste) while still hot. Keep warm in a low oven (200°F/95°C) if frying multiple batches.

Serve

Arrange fried pickle spears on a platter and serve hot with the chipotle ranch for dipping.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk. Whisk until smooth and slightly thickened.

Add 1 tablespoon fresh lime juice, 1 teaspoon minced chipotle pepper, 1/2 teaspoon adobo sauce, 1 teaspoon dried or 1 tablespoon fresh chopped dill, 1/2 teaspoon dried parsley, 1/2 teaspoon grated garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk to combine and taste; adjust salt, heat (more chipotle), or acidity (more lime) as desired.

If the dressing is too thick, thin with an extra tablespoon of buttermilk or milk until it reaches a dip consistency. Chill at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead). Stir before serving.