Fried Pickles Recipe

Prepare pickles

Drain the dill pickle slices in a colander and pat them dry with paper towels. If slices are large or very wet, press between paper towels for 5 minutes to remove excess moisture. This helps the batter adhere and reduces oil splatter.

Set up dredging stations

In a shallow bowl or wide plate, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper; whisk to combine. In a second bowl, beat the egg with the milk until smooth. Place the bread crumbs (or panko) in a third shallow bowl or plate.

Coat the pickles

Working in batches, dredge each pickle slice first in the seasoned flour mixture (tapping off excess), then dip into the milk-egg mixture, letting excess drip back into the bowl, and finally press into the bread crumbs to fully coat both sides. Place coated pickles on a wire rack set over a baking sheet. Repeat until all slices are coated. For an extra-crispy double coating, repeat the egg and breadcrumb step once more.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approximately 1 cup may be enough for a small skillet; add more to reach the proper depth if needed). Heat oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry pickles

Fry the coated pickle slices in small batches (4–6 at a time depending on pan size) for 1.5–2.5 minutes per side, or until golden brown and crisp. Use a slotted spoon or tongs to turn them gently. Avoid overcrowding the pan, which will lower the oil temperature and make coating soggy.

Drain and season

Using a slotted spoon, transfer fried pickles to a paper towel–lined plate or a wire rack. While still hot, season lightly with a pinch of salt. Let rest 1–2 minutes to firm up before serving.

While the oil heats or earlier, make the ranch dip. In a small bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in dried parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning (add more buttermilk if you prefer a thinner consistency). Chill in the refrigerator for at least 10 minutes if time allows to let flavors meld.

Serve the ranch dip chilled or at room temperature alongside the hot fried pickles for dipping.