Fried Dill Pickles Recipe

Drain and dry

Remove pickle slices from the jar and place them on a paper towel–lined plate. Pat both sides dry with additional paper towels to remove excess brine — this helps the breading adhere and prevents spattering during frying. Let sit while you prepare the breading (about 5–10 minutes).

Mix dry flour blend

In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), salt, black pepper, garlic powder, onion powder, and paprika until evenly combined.

Prepare wet mix

In a second shallow bowl, beat the eggs with the milk and optional hot sauce until smooth.

Prepare breadcrumb mix

In a third bowl, combine the panko breadcrumbs and grated Parmesan (if using). Toss to mix evenly.

Working one or two slices at a time, dredge a dried pickle slice in the flour mixture, shaking off excess. Dip it into the egg/milk mixture, letting excess drip back into the bowl. Press the slice into the panko mixture, coating thoroughly and pressing gently so the breadcrumbs adhere. For an extra-crisp double coat, repeat: dip again into the egg mixture and press into the panko a second time. Place finished slices on a wire rack set over a baking sheet.

Heat oil

Pour oil into a heavy-bottomed skillet or a medium saucepan to a depth of about 1 to 1 1/2 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown within about 30–40 seconds.

Fry pickles

Carefully add 3–4 breaded pickle slices to the hot oil without overcrowding. Fry, turning once, until golden brown and crisp on both sides, about 1 to 1 1/2 minutes per side (2–3 minutes total). Use a slotted spoon or tongs to remove the pickles and transfer them to a paper towel–lined plate or back to the wire rack to drain. Repeat with remaining slices, allowing oil to return to temperature between batches.

Drain and season

While still hot, lightly season the fried pickles with a pinch of salt if desired. Let cool for 1–2 minutes — they will crisp further as they rest.

Combine the mayonnaise, sour cream or Greek yogurt, dill pickle juice, Dijon mustard, hot sauce, salt, and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning or acidity with a little more pickle juice or hot sauce as desired. Refrigerate until serving.

Arrange fried dill pickles on a serving plate with the dipping sauce on the side. Best enjoyed hot and freshly fried.