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Ingredients
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Fried Pickles
Red Ranch (Dipping Sauce)
Method
Fried Pickles
- 1
Prep pickles
Drain pickle chips in a colander and blot dry with paper towels. If chips are large, halve them to bite-size. Pat as dry as possible to reduce oil splatter.
- 2
Make dry mix
In a shallow bowl or plate combine 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to distribute evenly.
- 3
Make wet mix
In a separate bowl whisk together 1 egg and 1/2 cup buttermilk until smooth.
- 4
Prepare crumb coating
Place 1 cup panko breadcrumbs on a third plate. For extra adherence, you may add 2 tablespoons of the dry mix to the panko and mix.
- 5
Coat pickles
Working in batches of 8–10 chips, dredge each pickle chip first in the dry flour/cornstarch mixture, shaking off excess; then dip into the egg-buttermilk mixture, letting excess drip back into the bowl; finally press into the panko crumbs to coat thoroughly. Place coated chips on a wire rack while you heat the oil. Repeat until all pickles are coated.
- 6
Heat oil
Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds. Maintain that temperature for frying.
- 7
Fry pickles
Fry the coated pickles in batches without overcrowding, about 1 to 1 1/2 minutes per side, turning once with tongs, until golden brown and crisp. Adjust heat as needed to keep oil at ~325–350°F so they don't burn. Remove with a slotted spoon to a paper towel-lined plate or wire rack; sprinkle lightly with a pinch of salt while hot.
- 8
Serve
Let the fried pickles rest 1–2 minutes to crisp, then transfer to a serving platter alongside the Red Ranch dipping sauce.
Red Ranch (Dipping Sauce)
- 9
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon apple cider vinegar, 1 tablespoon chopped fresh dill (or 1 tablespoon dried dill), 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and fully combined.
- 10