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Ingredients
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Pickles and Peppers
Breading
Frying
Ranch Dipping Sauce
Finish
Method
Pickles and Peppers
- 1
Prepare vegetables
If using pickle chips, drain them well and pat dry with paper towels. If using spears, slice into 1/2-inch thick rounds. For jalapeños, halve lengthwise, remove seeds and membranes for less heat (leave some seeds if you want spicier). Pat jalapeños dry. Place pickles and jalapeño halves in a bowl and pour 1 cup buttermilk over them. Add 1 tsp hot sauce if using. Toss to coat and let soak 10–15 minutes; this helps the coating adhere and mellows the brine.
Breading
- 2
Set up dredging stations
In a shallow bowl or plate, whisk the 2 eggs until smooth. In a second shallow bowl, combine flour, cornmeal, panko (if using), garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne. Mix well so the seasoning is evenly distributed.
- 3
Bread the pieces
Working in batches, remove a pickle slice or jalapeño from the buttermilk, letting excess drip off. First dredge lightly in the seasoned flour/cornmeal mixture, then dip into the beaten eggs, then press back into the flour mixture (or panko mix) to form a good, even coat. For an extra-crisp double coat, repeat the egg dip and final dredge once. Place breaded pieces on a wire rack while you finish breading the rest.
Frying
- 4
Heat the oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups depending on your pot). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread or a pinch of flour — it should sizzle and brown in ~45–60 seconds.
- 5
Fry in batches
Carefully lower a few breaded pickles or jalapeños into the hot oil using a slotted spoon or spider. Do not overcrowd — maintain oil temperature. Fry until golden brown and crisp, about 1.5–2.5 minutes per side (total 3–4 minutes), turning once if necessary. Adjust heat to keep oil around 350°F.
- 6
Drain and salt
Remove fried pieces to a paper towel-lined baking sheet or wire rack. Immediately sprinkle lightly with salt. Repeat frying with remaining pieces. Keep finished batches warm in a 200°F (95°C) oven if desired, on a rack so they stay crisp.
Ranch Dipping Sauce
- 7
Make the ranch
In a small bowl, whisk together mayonnaise, sour cream, and 1/4 cup buttermilk until smooth. Stir in chives, parsley, dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and thin with additional buttermilk 1 tsp at a time to reach desired dipping consistency. Chill for at least 10 minutes for flavors to meld (can be made up to a day ahead).
