Fried Pickles, Jalapenos Or 1/2 & 1/2 Recipe
Ranch
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Ingredients
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Pickles and Jalapeños
Breading & Batter
For Frying
Ranch Dipping Sauce
Method
Pickles and Jalapeños
- 1
Prepare and soak
If using store-bought thick pickle slices, pat them dry with paper towels. Place pickle slices and jalapeño rings in a single layer (or separate bowls if preferred). Pour 1 cup buttermilk over them to cover/coat and let soak 15–20 minutes. The soak tames acidity and helps the batter adhere. After soaking, transfer pieces to a wire rack or paper towel-lined tray to drain briefly and pat lightly so excess buttermilk doesn't make the batter soggy.
Breading & Batter
- 2
Make dry mix
In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1.5 teaspoons salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne. If using panko, place 1 cup in a separate shallow plate for a panko finish (see double-dip step).
- 3
- 4
Breading technique
Working in batches, dredge each pickle slice or jalapeño ring in the dry mix to coat lightly, then dip into the egg-milk mixture, letting excess drip off, then return to the dry mix for a final coating. For extra-crispy texture, after the egg dip press the piece into the panko plate to adhere a panko crust. Place breaded pieces on a wire rack and rest 5 minutes to set the coating.
For Frying
- 5
Heat oil
Pour about 1–1.25 liters of neutral oil into a deep heavy pot or fryer to a depth of 2–3 inches (enough to shallow-deep fry). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of breading — it should sizzle and brown within ~45 seconds.
- 6
Fry in batches
Carefully lower a single layer of breaded pickles and jalapeños into the oil, avoiding overcrowding. Fry for 1.5–3 minutes, turning once, until golden brown and crisp. Smaller jalapeño rings may take less time; watch closely. Use a slotted spoon or spider to remove and transfer to a paper towel-lined tray or wire rack set over a baking sheet to drain.
- 7
Season and keep warm
Immediately sprinkle fried pieces lightly with extra salt while still hot. Keep finished batches warm in a 200°F (95°C) oven on a rack while you finish remaining batches so they stay crisp.
Ranch Dipping Sauce
- 8
Make ranch
Whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Add 1/4 cup buttermilk (adjust for desired thickness), then stir in 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon lemon juice. Taste and adjust seasoning or consistency (add more buttermilk for thinner sauce). Chill at least 10 minutes to let flavors meld.
- 9
Serve
Transfer ranch to a small bowl for serving alongside hot fried pickles and jalapeños. Provide lemon wedges if desired.