Fried Pickles (v) Recipe
Make Fried Pickles (v) 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 & Coating
Wet Batter & Dredge
Frying & Finishing
Dipping Sauce (Optional)
Method
Pickles & Coating
- 1
Drain & Dry
Drain the pickle slices in a colander and lay them on paper towels. Pat both sides dry thoroughly to remove excess brine — this helps the coating adhere and prevents spattering during frying. If slices are very thick or watery, blot again after 10 minutes.
- 2
Make Dry Mix
In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika until evenly combined. Set aside about 1/2 cup of this dry mix for dredging after the wet batter step (this helps extra adhesion).
Wet Batter & Dredge
- 3
Prepare Wet Batter
In a medium bowl, whisk the buttermilk and egg until smooth. Stir in hot sauce if using. The wet batter should be slightly thick but pourable; if it's very thick add 1–2 tablespoons of milk to loosen.
- 4
Set Up Breading Station
Arrange three stations: (A) the reserved dry mix for initial dredge, (B) the wet batter bowl, and (C) a shallow dish with panko breadcrumbs (or remaining dry mix if you prefer a uniform crust). This three-step process gives the crispiest coating: dry-dredge → wet batter → panko or dry-coat.
- 5
Coat the Pickles
Working in small batches, lightly toss pickle slices in station A (dry mix) to remove excess moisture. Shake off excess flour, then dip into the wet batter so each slice is evenly coated. Let excess batter drip back into the bowl, then press each slice into the panko breadcrumbs (station C) or the reserved dry mix to form a crust. Place coated pickles on a wire rack and let rest for 5 minutes to set the coating.
Frying & Finishing
- 6
Heat Oil
Pour oil into a deep, heavy-bottomed pot or deep skillet to a depth of about 2 inches (roughly 2–3 cups depending on your pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of leftover dry mix — it should sizzle and brown in about 30–40 seconds.
- 7
Fry in Batches
Carefully lower 6–8 coated pickle slices into the hot oil without overcrowding (work in batches). Fry, turning once, until golden brown and crisp, about 1.5–2.5 minutes per batch depending on slice thickness. Use a slotted spoon or spider to transfer fried pickles to a paper towel-lined baking sheet, then to a wire rack so they stay crisp. If oil temperature drops below 325°F, increase heat slightly between batches.
- 8
Season & Serve
While still hot, sprinkle fried pickles lightly with a pinch of salt and a dusting of smoked paprika if desired. Garnish with chopped parsley and serve immediately with lemon wedges and the dipping sauce.
Dipping Sauce (Optional)
- 9
Mix the Sauce
In a small bowl, whisk together mayonnaise, sour cream (or yogurt), dill pickle brine, Dijon mustard, honey, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning — add more brine for tang, honey for sweetness, or paprika for smokiness. Chill until ready to serve. The sauce can be made up to 2 days ahead.