Fried Pickles Recipe

Drain pickle slices in a colander and pat dry with paper towels. If they are very wet, allow them to sit on paper towels for 10 minutes to remove excess brine.

Optional: soak the pickles in 60 ml pickle juice for 10 minutes for extra tang; then drain and pat dry again.

In a shallow bowl or wide plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup breadcrumbs (if using), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Whisk to evenly distribute spices.

Set out a second shallow bowl for the wet batter (see next section) and a clean plate to hold breaded pickles before frying.

In a medium bowl whisk 1 large egg with 1/2 cup buttermilk until smooth. Stir in 1 tsp hot sauce if using. The batter should be pourable but thicker than milk; if too thick, add up to 1 tbsp extra buttermilk.

Working in small batches, dip each dried pickle slice first into the flour mixture, coating both sides and shaking off excess, then into the wet batter, and finally back into the flour mixture for a double-coating. Press gently so the dry mix adheres well. Place breaded pickles on the reserved plate in a single layer.

Pour about 1"–1.5" (approximately 1 cup) oil into a heavy skillet or cast-iron pan. Heat over medium-high until the oil reaches 180°C (350°F) or a small piece of bread sizzles and browns in about 30–45 seconds.

Fry the breaded pickle slices in batches (do not overcrowd) for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to maintain 170–180°C (340–355°F).

Use a slotted spoon or spider to transfer fried pickles to a paper-towel-lined plate to drain. Sprinkle lightly with additional salt while hot, if desired. Repeat with remaining pickles.

While pickles fry, combine 1/4 cup mayonnaise, 1/4 cup ranch dressing, 1 tsp hot sauce, 1 tsp lemon juice, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Serve fried pickles immediately while hot and crisp with the dipping sauce on the side.

Leftovers: reheat in a 200°C (400°F) oven for 5–7 minutes to re-crisp. Store cooled leftovers in an airtight container in the refrigerator up to 2 days.