Fried Pickles Recipe

Drain and dry

Remove pickle chips from jar and place on a tray lined with paper towels. Pat both sides dry with additional paper towels to remove excess brine. Let rest on paper towels for 10 minutes, blotting again halfway through to ensure they are as dry as possible — this helps the coating adhere and reduces oil splatter.

If chips are large or very thick, halve them for easier eating. Count out 24 chips for the recipe.

Mix dry flour blend

In a shallow bowl or pie plate combine the all-purpose flour, cornstarch, kosher salt, black pepper, paprika, and garlic powder. Whisk until evenly blended. This dry mix is for an initial dredge that helps the wet batter stick.

Prepare wet batter

In a separate bowl whisk together the eggs, buttermilk, and hot sauce (if using) until smooth. The batter should be pourable but slightly thick; if it seems too thick, add up to 1 tablespoon of water or more buttermilk to reach a thick pancake-batter consistency.

Combine crunchy coating

In a third shallow dish combine the panko breadcrumbs and cornmeal. Lightly break up any large panko clusters with your fingers so the coating is uniform.

Set up the three bowls in a line: dry flour mix, wet batter, and panko-cornmeal. Working in batches of 6–8 chips, dredge each dry pickle chip in the flour mix, shaking off excess. This initial coat creates a dry surface for the batter to cling to.

Dip the floured pickle into the wet batter, fully coating both sides. Allow excess batter to drip off for 5–8 seconds to avoid thick globules.

Press the battered pickle into the panko-cornmeal mixture, coating thoroughly on both sides. For extra crunch, repeat: return to the wet batter briefly and then into the panko mixture again for a double coating. Place coated chips on a wire rack set over a baking sheet while you finish the rest.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily without browning instantly.

Fry in batches of 6–8 chips to avoid crowding. Gently lower the coated pickles into hot oil using tongs or a spider. Fry for 1.5–2.5 minutes per side, turning once, until the coating is golden brown and crisp. Total fry time will be about 3–4 minutes per batch depending on chip thickness and oil temperature.

Use a slotted spoon or spider to transfer fried pickles to a wire rack set over a baking sheet (not paper towels — rack keeps crust crisp). Immediately season with a light pinch of kosher salt while still hot, if desired. Let oil return to 350°F between batches before adding the next batch.

If any chips are underdone or the batter appears soggy after cooling a minute, return them briefly to the oil (30–45 seconds) to re-crisp.

Arrange fried pickle chips on a platter. Serve hot with 1/2 cup ranch dressing for dunking and lemon wedges on the side if using. Recommend serving immediately for best crunch.

Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes on a wire rack to restore crispness. Do not microwave (will become soggy).