Fried Pickles Recipe
Make Fried Pickles Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickles & Prep
Wet Batter & Egg Wash
Breading Station
Frying & Finishing
Dipping Sauce (optional)
Method
Pickles & Prep
- 1
Drain & Dry
Place pickle slices in a single layer on paper towels. Pat the tops and bottoms dry to remove excess brine; this helps the batter stick and reduces splatter when frying.
- 2
Optional Quick Brine Reduction
If you want slightly less brine flavor, toss the slices in a colander and let them drain 10–15 minutes, or blot again with fresh towels. Reserve 1–2 tablespoons (about 30–60 ml) of pickle juice to mix into the wet batter for extra flavor (recipe uses 60 ml).
Wet Batter & Egg Wash
- 3
Make the Wet Batter
In a medium bowl whisk together egg, milk, and hot sauce (if using). Stir in reserved pickle juice (60 ml) until combined.
- 4
Combine Dry Batter Base
In a separate bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until uniform.
- 5
Thin Batter Option (for lighter coating)
If you prefer a thinner, tempura-style coating, add 1–2 tablespoons cold water to the wet mixture and whisk to reach a thick but pourable batter that will cling to the pickles.
Breading Station
- 6
Prepare Breading
In one shallow dish place the dry flour mixture. In a second shallow dish place the wet batter. In a third shallow dish combine panko (1 cup), 1/2 cup seasoned breadcrumbs (or extra flour), 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika; mix well.
- 7
Dredge Sequence
Working in batches of 4–6 pickles to avoid crowding, dredge each dried pickle slice first in the dry flour mixture (shake off excess), dip into the wet batter until fully coated, then press into the panko mixture to adhere a crunchy outer layer. For extra-crispy double coating, dip back into the wet batter and press again into panko.
Frying & Finishing
- 8
Heat the Oil
Pour about 1 cup (or enough to give a 1/2–1 inch depth) of neutral oil into a medium heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 175–180°C (350–360°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.
- 9
Fry the Pickles
Carefully add breaded pickles in a single layer without overcrowding (4–6 at a time depending on pan size). Fry 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or tongs to transfer to a wire rack set over a baking sheet or paper towels to drain. Maintain oil temperature; lower heat slightly if browning too quickly or raise if not sizzling.
- 10
Season & Serve
While still warm, sprinkle with a pinch of coarse salt. Serve immediately with lemon wedges and the dipping sauce on the side.
Dipping Sauce (optional)
- 11
Make the Sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons sour cream or yogurt, 1 teaspoon lemon juice, 1 teaspoon hot sauce, chopped herbs if using, and 1/8 teaspoon black pepper. Whisk until smooth and chill briefly if time allows to meld flavors.
- 12