Housemade Fried Pickles Recipe

Drain and Pat Dry

Open the jar of dill pickle chips and pour into a colander. Rinse briefly under cold water to remove excess brine (optional for less salty finish). Spread the chips in a single layer on paper towels and pat very dry. For best results let them sit on towels for 10–15 minutes, replacing towels if they become saturated.

Prepare Dry Mix

In a large shallow bowl or pie plate whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and black pepper until evenly combined.

Make Wet Batter

In a medium bowl whisk the large egg with the cold water until frothy. The batter should be fairly thin but able to cling to the chips; adjust with an extra tablespoon of water or flour if needed.

Coat the Pickles

Working in small batches (6–8 chips at a time), dredge each dry pickle chip first in the dry seasoned flour mixture, tapping off excess, then dip into the wet batter to coat one side and edges, and finally return to the dry mix for a final light coat. Press gently so the dry mix adheres. Place coated chips on a wire rack set over a baking sheet while you heat the oil.

Heat Oil

Pour the neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to deep-fry without overflowing). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not smoke.

Fry Pickles

Carefully add a single layer of coated pickle chips to the hot oil, taking care not to overcrowd the pot. Fry for 1.5–2.5 minutes, flipping once with tongs if necessary, until golden brown and crisp. Maintain oil temperature around 340–360°F by adjusting heat as needed. Use a slotted spoon or spider to transfer the fried pickles to a wire rack set over a baking sheet; this keeps them crispy. Repeat with remaining batches.

Season and Serve

While still hot, lightly sprinkle the fried pickles with the extra kosher salt to taste. Arrange on a serving platter, garnish with chopped fresh parsley if using, and serve immediately with ranch dressing for dipping.

Leftover and Safety Note: Let oil cool completely before disposing or storing. Fried pickles are best served fresh and will lose crispness if held for more than 15–20 minutes.