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Ingredients
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Pickles & Coating
Frying & Finish
Ranch Dressing
Method
Pickles & Coating
Prepare pickles
Drain the dill pickle slices in a colander for 5 minutes; pat dry with paper towels to remove excess brine. If slices are very thick, halve them.
Set up dredging stations
In a shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second shallow bowl, whisk the eggs and 1/2 cup buttermilk until smooth. In a third shallow bowl, combine panko breadcrumbs and yellow cornmeal.
Coat pickles
Working in batches to avoid soggy crumbs, dredge each pickle slice first in the flour mixture (dust off excess), then dip in the egg-buttermilk mixture, and finally press into the panko-cornmeal mixture to fully coat. Place coated slices on a wire rack and let rest 5 minutes to help the coating adhere.
Frying & Finish
Heat oil
Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–60 seconds.
Fry pickles
Fry the coated pickle slices in a single layer without crowding for 1.5–2 minutes per side, or until golden brown and crisp. Use tongs to turn gently. Work in batches and adjust heat to maintain oil temperature around 325–350°F (160–175°C).
Drain
Transfer fried pickles to a paper towel–lined plate to drain briefly. Sprinkle lightly with additional salt while hot, if desired. Let cool 1–2 minutes before serving so they crisp up.
Ranch Dressing
Make dressing
In a small bowl, whisk together mayonnaise, sour cream, and 1/4 cup buttermilk until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. If the dressing is too thick, whisk in the remaining 1 tablespoon (approx. 1 TBS = 15 ml) of buttermilk until you reach desired consistency. Taste and adjust seasoning.
Chill (optional)
For best flavor, chill the ranch for 15–30 minutes to let the herbs meld. Serve chilled or at room temperature alongside the fried pickles.