Delicious Deep Fried Pickles Recipe

Prepare pickles

Drain the pickle slices in a colander and lay them on paper towels. Pat both sides thoroughly to remove excess brine; this helps the batter adhere and reduces spattering during frying.

Make dry mix

In a shallow bowl or wide dish, whisk together the all-purpose flour, cornstarch, optional cornmeal, baking powder, granulated sugar, garlic powder, onion powder, paprika, black pepper, and salt until evenly combined.

Make wet batter

In a separate bowl, beat the large egg lightly, then whisk in the cold sparkling water or club soda until smooth. Cold, carbonated liquid makes a lighter, crispier coating.

Heat oil

Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1.5 inches (or use a deep-fryer). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without burning.

Coat pickles

Working in batches of 6–8 slices to avoid overcrowding, first dredge each pickle slice lightly in the dry flour mixture (this helps the batter stick), then dip into the wet batter, allowing excess to drip off for 2–3 seconds. For extra crunch, return the battered slice to the dry mix and press to coat, then shake off excess.

Fry

Carefully lower battered pickle slices into the hot oil using a slotted spoon or tongs. Fry in batches for 2.5–4 minutes, turning once, until golden brown and crisp. Maintain oil temperature near 350°F (175°C) — reduce heat slightly if browning too fast.

Drain and season

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle lightly with a pinch of salt while still hot.

Serve

Allow to cool for 1–2 minutes (hot filling can be sharp). Serve hot alongside the Kickin' Ranch Dip.

Combine base

In a medium bowl, whisk together the mayonnaise and sour cream until smooth.

Season

Add the buttermilk, ranch seasoning mix, hot sauce, smoked paprika or cayenne, lemon juice, salt, and pepper. Whisk until fully incorporated and smooth. Adjust hot sauce and cayenne to taste for desired heat level.

Finish

Stir in the chopped fresh chives if using. Taste and adjust seasoning — add a tablespoon more buttermilk for a thinner dip, or a pinch more salt if needed.

Chill (recommended)

Cover the dip and refrigerate for at least 20–30 minutes to let flavors meld. Dip can be made up to 24 hours ahead; stir before serving.