Method

Fried Pickles

Prepare pickles

Drain the dill pickle chips in a colander for at least 10 minutes, then pat dry thoroughly with paper towels to remove excess brine — this helps the coating adhere and reduces oil splatter.

Make dry and wet coatings

In a shallow bowl or wide plate combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper; whisk to combine. In a second shallow bowl whisk together the eggs and buttermilk until smooth. Place the panko breadcrumbs in a third shallow bowl or plate.

Coat the pickles

Working in small batches, dredge each pickle chip first in the seasoned flour mixture, shaking off excess; dip into the egg-buttermilk mixture, letting excess drip back into the bowl; then press into the panko breadcrumbs, coating completely. For an extra-crispy double coat, return the panko-coated chip to the egg mixture and again to the panko. Place coated chips on a wire rack set over a baking sheet while you finish coating the remainder.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to reach about 1 to 1.5 inches deep (about 2 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or a single breadcrumb — it should sizzle and brown steadily within 30–45 seconds.

Fry pickles

Fry the coated pickle chips in batches (do not overcrowd) for 1.5–2.5 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn and remove them. Transfer fried pickles to a wire rack or paper towel-lined plate; season immediately with a light pinch of salt if desired.

Finish

Allow fried pickles to rest for 1–2 minutes to set the crust, then serve hot alongside the zesty bistro sauce.

Zesty Bistro Sauce

In a small mixing bowl combine the mayonnaise, sour cream, Dijon mustard, hot sauce, lemon juice, chopped capers, minced garlic, and chopped parsley. Whisk until smooth and evenly combined.

Taste and adjust seasoning with salt and black pepper. If you prefer a tangier sauce, add another 1/2 tsp lemon juice or a few drops of pickle brine to echo the pickles' flavor.

Cover and chill in the refrigerator for at least 15 minutes to let flavors meld. Bring to cool room temperature before serving if desired.

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