Fried Pickles Recipe

Drain and Dry

Open the jar of pickle chips and drain the brine into a bowl (reserve for another use). Pat pickle chips very dry with paper towels. Transfer to a plate and set in the refrigerator for 10–15 minutes to remove excess moisture; drier pickles will crisp better when fried.

Set up work stations

Arrange three shallow bowls or wide plates: one for dry flour mixture, one for wet batter, and one for breadcrumbs (if using). Heat a heavy-bottomed skillet or deep fryer and add vegetable oil to reach about 2 inches deep. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.

Make dry flour mix

In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder until evenly combined.

Make wet batter

In a second bowl, whisk together 3/4 cup buttermilk and 1 large egg until smooth. Stir in 1/2 cup cold sparkling water a little at a time until batter is slightly thick but still pourable (adjust with a tablespoon more water or flour if needed). Batter should coat the back of a spoon.

Optional panko dredge

If using panko for extra crunch: place 3/4 cup panko (and 1/4 cup seasoned breadcrumbs if using) in a third shallow plate. Lightly press pickles into the panko after battering for an extra crispy exterior.

Dredge & Batter

Working in small batches to avoid crowding, toss a few dried pickle chips in the dry flour mix to coat lightly (this helps the wet batter stick). Shake off excess flour, dip each chip into the wet batter, letting excess drip back into the bowl, then, if using, press into panko to fully coat. Place battered pickles on a wire rack while heating oil.

Fry

When the oil reaches 350°F (175°C), carefully add 6–8 battered pickle chips (depending on pan size) in a single layer, leaving space between pieces. Fry 2–3 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer fried pickles to a wire rack set over a baking sheet to drain. Immediately sprinkle lightly with a pinch of salt. Repeat with remaining pickles in batches, letting oil return to temperature between batches.

Drain & Keep Warm

If making ahead, keep finished batches in a 200°F (95°C) oven on a wire rack for up to 15–20 minutes to stay warm and crisp. Do not stack pickles or they will steam and lose crispness.

Make ranch

In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning or thin with additional buttermilk (1 tsp at a time) to desired consistency.

Chill

Cover and refrigerate the ranch for at least 15 minutes to let flavors meld. Serve chilled alongside the hot fried pickles.

Arrange fried pickles on a platter with a small bowl of ranch in the center. Garnish with a sprinkle of chopped fresh parsley or extra paprika if desired. Serve immediately while hot and crispy.