Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pickles & Batter
Breading
Frying
Chipotle Ranch
Garnish
Method
Pickles & Batter
Prep pickles
Drain the pickle slices in a colander and pat them very dry with paper towels. Spread them in a single layer on a clean towel and blot excess brine; moist batter adheres poorly and oil will splatter if pickles are wet.
Make the batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup baking mix (or additional flour), 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/8 teaspoon cayenne (if using). In a separate small bowl beat 1 large egg with 3/4 cup cold sparkling water and 1/4 cup cold beer or more sparkling water if you prefer. Gradually whisk the wet mixture into the dry ingredients until a smooth, slightly thick batter forms. The batter should coat a spoon but still be pourable; adjust with a tablespoon of water if too thick. Chill the batter in the fridge while you set up the breading station for 10–15 minutes.
Breading
Set up stations
On a tray or three shallow bowls set: (1) the dredge mixture of 1/2 cup flour + 1/4 cup cornstarch + 1/2 teaspoon salt + 1/4 teaspoon black pepper, (2) the chilled batter, and (3) 1 cup panko breadcrumbs. Keep a baking sheet lined with paper towels ready for finished pickles.
Coat the pickles
Working in small batches (6–8 slices), dredge each pickle slice briefly in the flour mixture, shaking off excess. Dip into the batter, allowing excess to drip back into the bowl, then press into the panko so both sides are evenly coated. Place breaded pickles on a wire rack and let rest 3–5 minutes to help coating adhere. Repeat until all pickles are coated.
Frying
Heat the oil
Pour 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet to reach about 2 inches deep. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter—if it sizzles and browns in about 30–40 seconds, the temperature is about right.
Fry in batches
Carefully lower 6–8 breaded pickles into the hot oil without crowding. Fry, turning once, until golden brown and crisp, about 1.5–2.5 minutes total depending on thickness. Use a slotted spoon to transfer pickles to the prepared paper towel–lined sheet to drain. Keep finished pickles warm in a 200°F (95°C) oven on a wire rack if making large batches. Repeat with remaining pickles and maintain oil temperature (adjust heat between batches).
Finish
When all pickles are fried, sprinkle with a light pinch of flaky salt if desired and let rest 1–2 minutes — they'll crisp slightly as they drain.
Chipotle Ranch
Make the sauce
In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk. Stir in 1 tablespoon finely chopped chipotle pepper (start with less if you want milder heat) and 1 teaspoon adobo sauce, 1 tablespoon lime juice, 1/2 teaspoon dried dill (or 1 tablespoon fresh), 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon honey if using. Whisk until smooth. Taste and adjust seasoning or thickness with more buttermilk for a thinner dip. Chill for at least 10 minutes to let flavors meld.
Garnish & Serve
Arrange fried pickles on a platter, sprinkle with sliced chives, and serve immediately with the chilled chipotle ranch and lime wedges on the side for squeezing. Best served hot and crisp.