Fried Pickles Recipe

Prepare pickles

Drain the pickle slices in a colander and pat each slice dry with paper towels. Excess moisture will prevent crisping, so press gently to remove brine.

Make dry mix

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup panko breadcrumbs, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.

In a separate shallow bowl, whisk 1 large egg with 1/2 cup buttermilk and 2 tablespoons milk (or water) until smooth. This will be the wet dip that helps the dry mix adhere and creates a thicker crunchy coating.

Set up an assembly line: pickle slices, wet bowl, dry bowl, and a wire rack or baking sheet lined with paper towels. Working in batches of 6–8, dredge each pickle slice first in the wet batter, allowing excess to drip off briefly, then press it into the dry mix to coat fully. For extra-crispy double coating, return the coated slice briefly to the wet batter and re-dredge in the dry mix. Place coated slices on the wire rack and let rest 5–10 minutes; this helps the coating adhere while the oil heats.

Heat 2 cups neutral oil in a heavy-bottomed skillet or Dutch oven over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles immediately and rises, oil is ready.

Fry the coated pickles in batches without crowding (about 6 at a time) for 1.5–2.5 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn them gently for even color.

Remove fried pickles to a paper towel-lined rack or plate to drain. If desired, keep warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches.

While frying, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning or thickness—add a little more buttermilk if you prefer a thinner dressing. Chill for at least 10 minutes if time allows so flavors meld.

Arrange fried pickles on a platter, garnish with chopped fresh parsley and lemon wedges if using. Serve immediately with the ranch dressing for dipping.

Leftovers: store cooled fried pickles in an airtight container in the refrigerator for up to 1 day. Re-crisp in a 375°F (190°C) oven for 6–8 minutes.