Fried Pickles Recipe

Make the sauce first

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons creme fraiche (or sour cream), 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice. Stir until smooth.

Add 1 teaspoon finely chopped capers and 1 teaspoon finely chopped cornichons or dill pickle. Mix in 1/2 teaspoon hot sauce, 1/4 teaspoon paprika, 1/8 teaspoon cayenne, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Fold in 1 tablespoon finely chopped fresh parsley. Taste and adjust seasoning (add more lemon, hot sauce, or salt if needed). Cover and chill in the refrigerator for at least 15 minutes while you prepare the pickles so flavors meld.

Prep and set up dredging station

Drain the dill pickle chips in a colander and pat dry with paper towels to remove excess brine. Set up three shallow bowls or rimmed plates: Bowl 1 - 3 tablespoons flour mixed with 2 tablespoons cornstarch and 1/2 teaspoon salt and 1/4 teaspoon black pepper; Bowl 2 - whisk together 2 large eggs, 1/2 cup buttermilk and 1 teaspoon hot sauce; Bowl 3 - combine 1 1/2 cups panko and 1/2 cup fine breadcrumbs with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt.

Bread the pickles

Working in small batches to avoid sogginess, dredge each pickle chip first in the flour mixture to coat, then dip into the egg-buttermilk mixture, allowing excess to drip off, and finally press both sides firmly into the breadcrumb mixture to adhere. For an extra-crispy double layer, return the breaded chip to the egg mixture and then again to the breadcrumbs for a second coating.

Heat oil and fry

Pour about 3 to 4 cups of vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of roughly 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer, or when a small breadcrumb sizzles and browns in about 20–30 seconds. Fry the pickles in a single layer in small batches (6–8 pieces depending on pan size) for 1.5–2 minutes per side, turning once, until golden brown and crisp. Do not overcrowd the pan to maintain oil temperature.

Use a slotted spoon or spider to remove fried pickles and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with a light pinch of salt while still hot. Let rest 1–2 minutes to crisp further.

Serve

Arrange fried pickles on a platter with the chilled remoulade sauce. Serve hot so the pickles are crisp and the sauce is cool for contrast. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to restore crispness.