Pickle Fries Recipe

Slice pickles

Remove pickles from jar and drain well on paper towels. Pat dry. Slice each pickle lengthwise into quarters (or into 6 spears for larger pickles) to create fry-shaped pieces. Aim for uniform thickness so cooking is even.

Make wet batter

In a medium bowl whisk together the egg and buttermilk until homogenous. Stir in 2 tablespoons of the all-purpose flour to help thicken slightly. Season lightly with a pinch of salt and pepper. This wet mix will help coatings adhere to the pickles.

Dry mix (first bowl)

In a shallow bowl or wide dish combine the remaining all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, garlic powder, and smoked paprika. Whisk to distribute evenly.

Prepare breadcrumb mixture

In a second shallow bowl combine panko breadcrumbs, fine dry breadcrumbs, and cornmeal (if using). Press the panko lightly to break up very large flakes so they adhere better. Season the breadcrumb mix with a pinch of salt.

Dredge & bread

Working in batches of 8–12 pieces, dredge each pickle spear first in the dry flour mixture, shaking off excess. Then dip into the wet egg-buttermilk batter, allowing excess to drip away. Finally press each piece firmly into the breadcrumb mixture, coating all sides. For extra-crispy double-coat: repeat the egg dip and breadcrumb press once more. Place breaded pickles on a wire rack set over a sheet tray while you heat oil.

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb: it should sizzle immediately and brown in about 45–60 seconds.

Fry pickles

Carefully add breaded pickles to the hot oil in a single layer without overcrowding (work in batches). Fry for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Total frying time is short because pickles are already brined and mostly cooked. Use a slotted spoon or spider to remove fries and transfer to a paper towel-lined baking sheet or wire rack to drain. If making multiple batches, keep finished fries warm in a 200°F (95°C) oven for up to 15–20 minutes while you finish frying.

Season & serve

While still hot, sprinkle a small additional pinch of salt over the fries if desired. Serve immediately with dipping sauce on the side.

Stir together mayonnaise, hot sauce, honey, lemon juice, garlic powder, and salt in a small bowl until smooth. Taste and adjust hot sauce or honey to preference. Chill briefly or serve immediately alongside the hot pickle fries.