Deep Fried Pickles Recipe
Make Deep Fried Pickles Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickles & Prep
Breading Station
Wet Batter
Deep Frying
Serving & Dipping Sauce
Method
Pickles & Prep
- 1
Breading Station
- 2
Combine dry ingredients
In a shallow bowl or pie plate, whisk together the all-purpose flour, cornmeal (if using), cornstarch, salt, black pepper, garlic powder, paprika, and cayenne until evenly mixed.
Wet Batter
- 3
Make the batter
In a separate bowl, whisk the buttermilk, egg, and hot sauce until smooth. The batter should be slightly thick but pourable; if too thin add 1–2 tablespoons of flour, if too thick thin with a splash of buttermilk or milk.
Breading & Resting
- 4
Batter and dredge
Working in small batches, dip each dried pickle slice into the wet batter, letting excess drip back into the bowl, then transfer to the dry mixture and press gently to coat both sides thoroughly. For extra-crisp results double-dip: after the first dry coat, return to the wet batter for a second dip, then again into the dry mix.
- 5
Set on rack
Place breaded pickles on a wire rack set over a baking sheet. Let rest 5 minutes to help the coating adhere. If you plan to hold before frying, refrigerate on the rack for up to 30 minutes for an even firmer set.
Deep Frying
- 6
Heat oil
Pour oil into a medium heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 1 to 1.5 cups for a small pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily without browning immediately.
- 7
Fry in batches
Carefully add 4–6 breaded pickle slices to the hot oil—do not overcrowd. Fry 2–3 minutes, turning once, until golden brown and crisp. Times may vary slightly; remove when coating is evenly golden. Use a slotted spoon or spider to transfer to a rack or paper towel-lined plate to drain. Repeat with remaining pickles and bring oil back to temperature between batches.
- 8
Finish and season
While still hot, sprinkle pickles lightly with a pinch of salt (optional). Let rest 1–2 minutes to cool slightly before serving.
Serving & Dipping Sauce
- 9
Prepare dipping sauce
If desired, stir 1 tsp hot sauce into the ranch dressing for a spicy dip. Transfer dressing to a small bowl for serving.
- 10
Serve
Arrange deep fried pickles on a serving plate with lemon wedges and the prepared ranch on the side. Best enjoyed hot and crisp.