Fried Pickles Recipe

Drain and dry

Remove pickle chips from the jar and place them on paper towels in a single layer. Pat both sides dry with additional paper towels to remove excess brine. Let sit for 10 minutes while you set up the breading station.

Reserve 2 tablespoons of the pickle brine (about 30 ml) to add to the egg wash if you want extra tang; otherwise discard or save for another use.

Prepare dry mixes

In a shallow bowl or plate combine all-purpose flour, 1 tsp kosher salt, and 1 tsp black pepper. In a second shallow bowl whisk together eggs, whole milk, and optional hot sauce (if using) until smooth. In a third shallow bowl combine panko breadcrumbs, yellow cornmeal, garlic powder, onion powder, smoked paprika, and cayenne pepper; mix well and break up any large panko clumps.

Dredge pickles

Working in batches of 6–8 chips to avoid overcrowding, first dredge each pickle chip in the seasoned flour, shaking off excess. Next, dip into the egg-milk wash (let excess drip back into the bowl). Finally, press both sides into the panko-cornmeal mixture so chips are evenly coated. Place coated chips on a wire rack set over a baking sheet. Repeat until all chips are breaded. For a thicker crust, repeat the egg wash and panko step once more.

Once all chips are breaded, refrigerate on the rack for 10–15 minutes to help the coating adhere (optional but recommended).

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 4 inches (10 cm). Heat oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 30–45 seconds.

Fry in batches

Carefully lower 6–8 breaded pickle chips into the hot oil using a slotted spoon or spider, avoiding overcrowding. Fry for 1.5–2.5 minutes, turning gently halfway through, until the panko is deep golden and crisp. Remove with a slotted spoon and transfer to a paper towel-lined tray or wire rack. Immediately season lightly with additional salt to taste. Repeat with remaining chips, bringing the oil back up to temperature between batches if needed.

Allow oil to cool and discard or strain and store according to your fryer/pot instructions.

While pickles are resting or frying, make the ranch: in a small bowl whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in minced chives, minced parsley, dill, garlic powder, onion powder, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning or consistency with more buttermilk if you prefer it thinner. Chill until ready to serve (can be made up to 1 day ahead).

Arrange fried pickle chips on a serving platter, garnish with chopped parsley, and serve immediately with the chilled ranch on the side.

Estimated crispness: serve hot for best texture. Leftovers will soften as they sit.