Frickles Recipe

Prep and dry pickles

Drain the pickle slices in a colander and spread them on paper towels. Press gently with additional paper towels to remove excess brine — this helps the batter adhere and prevents oil splatter. Set aside.

Set up breading stations

In a shallow bowl whisk together 1 cup buttermilk and 1 large egg until smooth. In a second shallow bowl combine 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp cayenne, 1 tsp salt and 0.5 tsp black pepper. Place 1 cup panko breadcrumbs in a third shallow bowl. Keep the three bowls in order: wet (buttermilk/egg), seasoned flour, panko.

Coat the pickles

Working in small batches to avoid soggy coatings, dredge each pickle slice first in the seasoned flour (shake off excess), then dip into the buttermilk-egg mixture, then press into the panko breadcrumbs to fully coat. For an extra-crisp double coat, return the panko-coated slice to the buttermilk and panko again. Place coated pickles on a wire rack set over a sheet pan; let rest 5–10 minutes to help the coating adhere.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Attach a thermometer and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry

Fry the coated pickles in batches (do not overcrowd) for 1.5–2.5 minutes per batch, turning once, until golden brown and crisp. Maintain oil temperature around 350°F; adjust heat as needed between batches. Use a slotted spoon or spider to transfer fried pickles to a paper towel-lined baking sheet or rack to drain. Sprinkle a light pinch of salt over the hot fried pickles to taste.

Keep warm (optional)

If preparing multiple batches, keep finished pickles warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes so they stay crisp.

In a medium bowl whisk together 0.5 cup mayonnaise and 0.25 cup sour cream until smooth.

Stir in 0.5 cup buttermilk, 2 tbsp finely chopped chives, 1 tbsp chopped parsley, 1 tbsp chopped fresh dill (or 1 tsp dried), the grated clove of garlic, 1 tsp lemon juice and 0.5 tsp apple cider vinegar. Season with 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning — add more buttermilk if you prefer a thinner consistency or more lemon/vinegar for brightness.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Bring to cool room temperature before serving if desired. Stir again before serving.