Fried Pickles Recipe

Prepare pickles

Drain pickle slices in a colander for 10 minutes and pat dry with paper towels. Removing excess brine helps the coating adhere and prevents spattering during frying.

Set up dredging station

Place flour and 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika in a shallow bowl and whisk to combine. In a second shallow bowl, whisk together eggs and milk (and optional sparkling water). In a third bowl, mix cornstarch and breadcrumbs with remaining 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and the optional cayenne.

Coat pickles

Working in batches of 6–8 slices, dredge each pickle first in the seasoned flour (tapping off excess), then dip into the egg mixture, allow excess to drip, and finally press into the breadcrumb-cornstarch mixture to coat thoroughly. For an extra-crisp double coat, repeat the egg and breadcrumb step once more. Place coated pickles on a wire rack while you heat the oil.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1.5 inches (about 2–3 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry pickles

Carefully add 6–8 coated pickle slices to the hot oil in a single layer, do not overcrowd. Fry for 1.5–2 minutes per side until golden brown and crisp. Use a slotted spoon or spider to turn slices and transfer to a paper-towel-lined baking sheet or wire rack set over a sheet pan to drain. Maintain oil temperature around 325–350°F; reduce heat slightly if oil smokes or drops below 300°F. Repeat with remaining batches.

Keep warm

If making multiple batches, keep finished pickles warm in a 200°F (95°C) oven on a rack so they stay crispy without steaming.

While oil heats or during the last frying batches, whisk together mayonnaise, Greek yogurt (or sour cream), hot sauce, lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasoning — add more hot sauce for heat or a splash of pickle brine for tang. Refrigerate until ready to serve.

Sprinkle finished fried pickles lightly with flaky sea salt. Serve immediately with the prepared dipping sauce and lemon wedges on the side for squeezing. Recommend serving on a platter with the sauce in the center for 3–4 people as an appetizer.