Fried Pickles Recipe

Drain and Dry

Drain pickle slices in a colander and pat very dry with paper towels. Excess moisture will prevent breading from sticking and cause oil splatter.

Marinate (optional for flavor and adhesion): Combine buttermilk and 1 tablespoon hot sauce in a shallow bowl. Add dried pickle slices and let sit 10–15 minutes. This mellows brine and helps breading adhere.

Make dry mix: In a shallow wide bowl or pie plate, whisk together flour, cornmeal, cornstarch, garlic powder, onion powder, paprika, cayenne, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Make egg wash: In a separate bowl, whisk the 2 eggs with 1/4 cup milk until smooth.

If using panko for extra crunch, combine panko with the dry mix on a separate plate or keep it as a final coating (see assembly).

Set up a dredging station: drained/dried pickles (from buttermilk if used), egg wash, dry flour/cornmeal mix, and panko (optional). Work in small batches to keep coatings dry and even.

Heat oil: Pour oil into a heavy-bottomed pot or deep fryer to about 2–3 inches deep (approximately 4 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of dry mix into the oil — it should sizzle and float.

Coat pickles: Remove pickles from buttermilk and let excess drip off. One at a time: dredge in dry mix, shake off excess, dip into egg wash, then press into panko (if using) or return to dry mix for a double coat. For a lighter crust you can skip the panko and do dry mix → egg wash → dry mix.

Fry in batches: Carefully lower 6–8 coated pickle slices into the hot oil without crowding. Fry 2–3 minutes, turning once, until golden brown and crispy. Maintain oil temperature around 340–350°F (170–175°C) — adjust heat as needed.

Drain: Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels. Immediately season with a light sprinkle of salt while hot. Let oil return to temperature between batches before adding more.

Make sauce: In a small bowl, whisk together mayonnaise, sriracha, lime juice, 1/2 tsp optional hot sauce, 1/4 tsp garlic powder, and 1/8 tsp salt until smooth. Taste and adjust heat or acidity as desired. Chill until serving.

Garnish and serve: Arrange fried pickles on a platter. Sprinkle chopped parsley or chives over the top and serve immediately with spicy mayo and lemon wedges on the side for squeezing.

Storage and reheating: Leftovers are best reheated in a 400°F (200°C) oven or air fryer for 5–7 minutes to crisp. Store in an airtight container in the refrigerator up to 2 days (texture will soften).