Crispy Pickles Recipe

Drain and dry pickles

Drain the pickle chips in a colander for 5 minutes, then spread them on paper towels and pat both sides dry. Let sit for another 5 minutes so excess moisture is removed. Well-dried chips will produce a crisper coating.

Prepare dry mix

In a wide shallow bowl or rimmed plate combine the all-purpose flour, cornstarch, cornmeal (if using), baking powder, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk until evenly distributed.

Prepare wet mix

In a second bowl whisk together 1/2 cup buttermilk and 1 large egg until smooth.

Dredge the pickles

Working in batches of about 6 chips, first dredge each dry pickle chip lightly in the dry mix, shaking off excess. Dip into the buttermilk-egg mixture, then return to the dry mix and press lightly to adhere a good coating. Set coated chips on a wire rack while you heat oil. Repeat until all chips are coated.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown within 30–45 seconds.

Fry

Carefully add a single layer of coated pickle chips to the hot oil (do not overcrowd). Fry for 1.5–2 minutes per side, flipping once, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Fry remaining batches, allowing oil to return to temperature between batches.

Season and rest

While still hot, sprinkle the fried pickles lightly with a pinch of salt. Let sit on a wire rack for 2–3 minutes to remain crisp before serving.

In a medium bowl combine 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream. Whisk until smooth and slightly thickened.

Add the minced garlic, chopped chives, parsley, dill, 1 tsp lemon juice, 1/4 tsp Worcestershire sauce, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust seasoning with more salt, pepper, or lemon if desired.

Cover and refrigerate the dressing for at least 30 minutes to allow flavors to meld. If you prefer a thinner dressing, whisk in an additional tablespoon of buttermilk before serving.