Fried Pickles Recipe

Drain jarred dill pickle chips in a colander and pat them dry with paper towels to remove excess brine so batter adheres better.

Place the drained pickle chips in a shallow bowl and pour 60 ml (about 4 tbsp) reserved pickle juice over them. Toss gently to coat and let sit 5 minutes to add flavor and remove some surface moisture. After 5 minutes, transfer chips to a single layer on paper towels and blot gently; they should be damp but not dripping.

Season lightly with 1/4 tsp salt and 1/8 tsp black pepper, tossing to distribute.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp kosher salt until evenly combined.

In a separate small bowl whisk the large egg with 3 tablespoons of the cold sparkling water (or beer). Add the egg mixture to the dry ingredients and stir while gradually adding the remaining sparkling water until you have a thick, slightly pourable batter that clings to the back of a spoon. If batter seems too thick, add up to 1–2 tbsp more cold water; too thin will slide off the pickles.

Optional breadcrumb finish

Place 1/2 cup breadcrumbs in a shallow plate. For extra crunch, after dipping each battered pickle chip, lightly press it into the breadcrumbs to coat before frying. If you prefer a smoother batter, omit the breadcrumbs.

Pour neutral oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (approx 1 cup for a medium skillet). Heat over medium-high until the oil reaches 180°C (350°F) — a kitchen thermometer is best. If you don't have one, test with a small drop of batter: it should sizzle and float up immediately without burning.

Set up a dredging station: bowl of batter, breadcrumb plate (if using), and a wire rack or paper towels-lined baking sheet for draining.

Working in batches to avoid overcrowding, use tongs to dip 6–8 pickle chips into the batter, letting excess drip back into the bowl. If using breadcrumbs, lightly press both sides into the crumbs. Carefully lower battered pickles into the hot oil. Fry until golden brown and crisp, about 1.5–2 minutes per side, turning once with tongs. Total fry time per batch should be about 3–4 minutes.

Use a slotted spoon or tongs to transfer fried pickles to the wire rack or paper towels to drain. Season lightly with a pinch of salt while hot. Repeat with remaining chips, keeping finished batches warm in a 90–100°C (200–210°F) oven if desired.

If oil temperature drops significantly between batches, allow it to return to 350°F before adding more pickles to ensure crisp coating.

Pour 1/2 cup store-bought (or prepared) ranch into a small bowl. Stir in 1 tbsp finely sliced chives and 1 tsp hot sauce if using. Taste and adjust seasoning — add a pinch of black pepper or more hot sauce to preference.

Serve immediately alongside hot fried pickles for dipping.