Fried Pickles Recipe
Make Fried Pickles Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickles & Prep
Breading
Wet Batter (optional alternative)
Frying
Dipping Sauce
Method
Pickles & Prep
- 1
Drain and pat dry
Place pickle slices in a colander and let drain for 10–15 minutes to remove excess brine. Pat each slice dry with paper towels so the breading adheres.
- 2
Soak (optional for better adhesion & flavor)
Combine buttermilk and optional hot sauce in a bowl. Add the drained, patted pickle slices and let sit 15–30 minutes in the fridge. Remove just before breading and shake off excess buttermilk.
Breading
- 3
Make dredge mix
In a shallow bowl or rimmed plate, whisk together 1 cup flour, cornmeal, panko (if using), paprika, garlic powder, onion powder, cayenne, black pepper, salt, and baking powder until evenly combined.
- 4
Dredge method (crispy coating)
Working in batches, dredge each pickle slice first in the dry mix, pressing lightly so the coating adheres, then dip back quickly into any leftover buttermilk (if using) and return to the dry mix for a second press. Shake off excess and place on a wire rack while you heat the oil. If you prefer a wet batter, skip this and follow the Wet Batter section below.
Wet Batter (optional alternative)
- 5
Make batter
Whisk together 1/2 cup flour, cornstarch, egg, cold soda water or beer, and 1/4 tsp salt until just combined. Batter should be thick but pourable; add a tablespoon more soda water if too thick.
- 6
Batter the pickles
Dip each well-drained pickle slice into the batter, letting excess drip off, then transfer directly to the hot oil to fry (do not double-dredge with dry mix).
Frying
- 7
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2 cups for a medium pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown within 30–45 seconds.
- 8
Fry in batches
Carefully add breaded or battered pickle slices in a single layer, avoiding crowding. Fry 1–2 minutes per side until golden brown and crisp. Use a slotted spoon or spider to turn and remove. Maintain oil temperature between 325–350°F; lower heat slightly if browning too quickly.
- 9
Drain and season
Transfer fried pickles to a wire rack set over a baking sheet or to a paper towel-lined plate to drain for 1–2 minutes. While still hot, sprinkle lightly with a pinch of salt if desired.
Dipping Sauce
- 10
Make sauce
Whisk together mayonnaise, ranch dressing, hot sauce, lemon juice, black pepper, and paprika in a small bowl until smooth. Taste and adjust seasoning (add more hot sauce or lemon juice to preference). Chill until ready to serve.
- 11
Serve
Arrange fried pickles on a platter with the dipping sauce. Serve immediately so the pickles remain crisp.