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Ingredients
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Pickles & Coating
Special Dipping Sauce
Garnish
Method
Pickles & Coating
Prepare pickles
Drain dill pickle slices in a colander and pat them dry thoroughly with paper towels. If slices are very wet, let them sit on paper towels for 10 minutes and pat again; excess moisture prevents the coating from adhering.
Make dry mix
In a wide shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until evenly combined.
Make wet batter
In a separate bowl, whisk 1 egg with 1/2 cup milk and 1/4 cup buttermilk (or use 3/4 cup milk total if not using buttermilk). Whisk until smooth. If batter seems too thick for coating, add up to 2 tbsp cold water to reach a thick but pourable consistency.
Optional panko double-dip
Place 1 cup panko breadcrumbs in a third shallow bowl if you want an extra-crispy double coating. This step is optional; you can also just fry batter-coated pickles without panko.
Coat pickles
Working in batches to avoid crowding, dredge a few pickle slices in the dry flour mix, shaking off excess, then dip into the wet batter, allowing excess to drip back into the bowl. If using panko, press both sides of each battered slice into the panko to adhere. Place coated slices on a wire rack while you heat the oil. Repeat until all slices are coated.
Heat oil
Pour about 6 cups vegetable oil into a heavy-bottomed pot or deep fryer so depth is at least 2 inches. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil—if it sizzles and browns in ~45–60 seconds, the oil is ready.
Fry pickles
Fry the coated pickles in small batches (4–6 at a time depending on pot size), taking care not to overcrowd. Fry until golden brown and crisp, about 1.5–2.5 minutes per side. Use a slotted spoon or spider to flip as needed. If using panko, they may brown slightly faster—watch closely.
Drain
Remove fried pickles to a wire rack set over a baking sheet or to paper towels to drain. Immediately season lightly with a pinch of salt while still hot. Let oil return to 350°F between batches for consistent results.
Special Dipping Sauce
While the oil heats or during the first fry batch, make the dipping sauce. In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp Dijon mustard, 1 tsp hot sauce, and 2 tbsp sweet pickle relish until smooth. Stir in 1 tsp lemon juice, 1/4 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning or hot sauce to preference. Chill for at least 10 minutes to let flavors meld, or serve immediately at room temperature.
Finish & Serve
Arrange fried pickles on a platter. Sprinkle chopped parsley over the top and serve with lemon wedges on the side. Place the special dipping sauce in a small bowl alongside. Recommend serving immediately while hot and crisp.