Fried Pickles Recipe

Drain pickles in a colander and spread on paper towels. Pat dry thoroughly with additional paper towels so excess brine is removed. If using spears, cut into 1/2–3/4-inch thick slices so pieces fry evenly.

If pickles are extremely wet, let them rest on a rack in the refrigerator for 20–30 minutes to dry further before breading.

Set up three shallow bowls or plates: Bowl 1 — flour-cornstarch mixture; Bowl 2 — wet batter; Bowl 3 — panko (if using). In Bowl 1 whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne.

In Bowl 2 whisk the eggs, then add the milk (or buttermilk) and hot sauce; mix until smooth. In Bowl 3 combine panko and grated parmesan if using.

One at a time, dredge each pickle piece first in the flour mixture (shake off excess), then dip into the egg mixture, allowing excess to drip back into the bowl, then press into the panko mixture for a crunchy exterior. For a single coating skip the panko and fry directly after the egg dip. For an extra-crispy double coat: after first panko, return to the egg, then panko again.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (approximately 3–4 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Working in small batches (do not crowd the pan), gently lower breaded pickles into the hot oil with tongs or a slotted spoon. Fry until golden brown and crisp, about 1.5–3 minutes per side depending on thickness; total 3–5 minutes per batch. Adjust heat as needed to keep oil between 325–350°F (163–175°C).

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or paper towels to drain. Lightly season with an additional pinch of salt while still hot, if desired. Repeat with remaining pickles, letting oil return to temperature between batches.

Meanwhile, make the dipping sauce: in a small bowl combine mayonnaise, sour cream or Greek yogurt, hot sauce, pickle juice, chopped dill or chives, salt, and black pepper. Stir until smooth and adjust seasoning to taste. Chill until ready to serve.

Arrange fried pickles on a platter with lemon wedges and the dipping sauce on the side. Serve immediately for best crispness.

Leftovers: re-crisp in a 375°F (190°C) oven on a wire rack for 6–8 minutes, or air-fry at 375°F for 3–5 minutes.