Fried Pickles Recipe

Drain and dry pickles

Pour pickle chips into a colander and drain thoroughly. Spread on paper towels and pat dry to remove excess brine — this prevents soggy batter and excess splatter during frying.

Prepare dry mix

In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne until evenly combined.

Prepare wet batter

In a separate bowl, beat 2 eggs with 1/2 cup whole milk and 1/2 cup ice water until just combined. The batter should be slightly thin; chill in refrigerator for 10 minutes to firm up and stay cold (helps create a crisp crust).

Prepare panko dredge

Place 1.5 cups panko breadcrumbs in a third shallow dish. For extra adhesion, you can pulse the panko once in a food processor for a slightly finer crumb, but keep some texture.

Double-dip and bread pickles

Working in batches, dredge each dried pickle chip first in the dry flour mixture to coat, then dip into the chilled egg batter, letting excess drip off, and finally press into panko breadcrumbs to fully coat. For a thicker crust, repeat the egg batter and panko step a second time.

Rest before frying

Place breaded pickles on a wire rack and refrigerate for 10–15 minutes. This helps the coating adhere and reduces fall-off during frying.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of panko — it should sizzle and brown in about 30–40 seconds.

Fry in batches

Carefully add breaded pickles to hot oil in small batches (6–8 at a time depending on pot size) to avoid temperature drop. Fry until golden brown and crisp, about 1.5–2.5 minutes per side. Use a spider or slotted spoon to turn as needed.

Drain and season

Remove fried pickles to a paper towel-lined tray or wire rack set over a sheet pan to drain. Immediately season with a light sprinkle of fine salt while still hot, if desired.

Combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk in a small bowl and whisk until smooth.

Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tablespoon fresh lemon juice. Taste and adjust seasoning or thickness with more buttermilk if you prefer a thinner dip.

Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled alongside hot fried pickles.