Fried Pickles Recipe

Drain and pat dry

Drain pickle chips in a colander and lay them on paper towels. Pat both sides with additional paper towels to remove excess brine so breading will adhere.

Marinate (optional)

Place drained pickle chips in a shallow bowl. Whisk together 1 cup buttermilk and 1 tsp hot sauce; pour over pickles and let sit 10 minutes. This softens brine flavor and helps the egg/breading stick. After 10 minutes, remove pickles, letting excess drip back into bowl.

Prepare dredging stations

In a shallow dish combine 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper and 3/4 tsp salt. In a second shallow bowl whisk 2 eggs until smooth. In a third shallow bowl mix 1.5 cups panko breadcrumbs with 1/4 cup grated Parmesan; fluff with a fork.

Bread the pickle chips

One at a time: shake off excess buttermilk from a pickle chip, dredge in the flour mixture, tap off excess, dip into beaten eggs ensuring full coating, then press into the panko-Parmesan mixture to fully coat. Place breaded pickle chips on a wire rack set over a baking sheet. Repeat until all chips are breaded. For extra-crispy result, double-dip: return each coated chip to the egg and panko a second time.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach 1/2-1 inch depth. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 60 seconds.

Fry in batches

Working in small batches (do not overcrowd), carefully lower breaded pickle chips into hot oil using tongs. Fry 1–2 minutes per side until golden brown and crispy. Use a slotted spoon or tongs to transfer fried pickles to a paper-towel-lined plate or wire rack to drain. Allow oil to come back to temperature between batches.

Keep warm

If making multiple batches, keep finished pickles warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15 minutes while you finish frying the rest.

Mix ranch

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp dried chives, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning or thin with extra buttermilk if desired. Chill at least 10 minutes to let flavors meld.

Arrange fried pickles on a serving platter. Sprinkle with finely chopped fresh parsley and serve immediately with the chilled ranch dipping sauce and lemon wedges on the side.

Leftover fried pickles can be reheated in a 375°F (190°C) oven for 5–7 minutes to regain crispness, but are best fresh.