Frickles Recipe

Drain pickles in a colander and pat dry thoroughly with paper towels. If using whole pickles, slice into 1/2-inch thick rounds or 3–4 lengthwise spears per pickle. Excess moisture prevents a crisp coating, so allow pickles to sit on paper towels for 10 minutes and pat again.

Set up a baking sheet lined with a wire rack or paper towels to receive fried frickles.

In a shallow bowl or plate combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Mix thoroughly to distribute the seasonings.

In a second shallow bowl whisk the eggs with the buttermilk and hot sauce until smooth.

In a third shallow bowl combine the panko breadcrumbs and grated Parmesan (if using). Break up any large panko clumps so the coating stays even and crisp.

First dredge

Working in batches of 6–8 pickles, dredge each pickle in the seasoned flour mixture, shaking off excess. The light flour layer helps the wet batter adhere.

Wet dip

Transfer floured pickles to the egg-buttermilk mixture and submerge, coating completely. Let excess drip back into the bowl for 5–10 seconds.

Final coat

Press the wet pickle into the panko mixture, coating completely on all sides. For an extra-thick crust, repeat wet dip then panko step once more. Place coated pickles on a tray and let rest 5 minutes so the coating sets.

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches (or use a deep-fryer). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 45–60 seconds.

Fry the coated pickles in batches without crowding. Cook 2–3 minutes per side or until golden brown and crisp, turning once with tongs. Adjust heat as needed to maintain ~350°F; lower heat will make them greasy, higher will burn the coating before warming through.

Use a slotted spoon or tongs to transfer frickles to the prepared wire rack or paper towels to drain. Sprinkle a light pinch of salt over hot frickles if desired. Allow to rest 1–2 minutes so they crisp up further.

While frying, whisk together mayonnaise, ketchup, honey, dill pickle juice, and black pepper in a small bowl until smooth. Taste and adjust seasoning — add more pickle juice for tang, honey for sweetness, or hot sauce for heat.

Serve the warm frickles immediately with the dipping sauce on the side.