Fried Pickles Recipe

Prepare pickles

Open the jar of dill pickle chips and drain well in a colander for 5 minutes. Pat each chip dry thoroughly with paper towels to remove excess brine—drier pickles give a crisper batter and less spatter when frying.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. In a separate bowl combine 1 cup buttermilk and 1 Tbsp hot sauce (optional). Pour the wet into the dry and whisk until smooth and thick enough to coat a pickle chip. If batter is too thick, whisk in up to 2 Tbsp cold water, 1 Tbsp at a time, until it reaches a pancake-batter consistency.

Set up dredging station

On a work surface arrange three shallow bowls/plates: (1) 1/2 cup flour mixed with 1/4 cup cornstarch, (2) batter from previous step, (3) 1/2 cup panko or fine breadcrumbs (optional). This triple station ensures a durable crust.

Lightly dredge each dried pickle chip in the flour-cornstarch mix to remove surface moisture and help batter adhere. Shake off excess flour, then dip into the batter, letting excess drip off, and if using breadcrumbs, press the battered chip into the breadcrumbs to coat. Place prepared chips on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (do not overfill). Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter—the batter should sizzle and rise slowly without burning.

Fry in batches (do not overcrowd) 6–8 pickle chips at a time depending on your pot size. Gently lower battered pickles into hot oil using a slotted spoon or spider. Fry for about 1.5–2.5 minutes, turning once, until golden brown and crisp. Smaller chips may cook faster—watch closely.

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet to drain and stay crisp. If salt was omitted earlier to taste, lightly season fried pickles with a pinch of salt immediately after frying.

Allow oil to return to 350°F between batches. Continue until all pickles are fried. For a large party, keep finished batches warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes.

If using store-bought ranch, transfer to a small serving bowl and stir in minced chives and dill if desired. For homemade ranch, whisk together 1 cup mayonnaise (or 1/2 cup mayo + 1/2 cup sour cream), 1/2 cup buttermilk, 1 tsp dried parsley (or 1 Tbsp fresh), 1/2 tsp garlic powder, 1/4 tsp onion powder, salt and pepper to taste, and optional minced chives/dill. Chill at least 15 minutes to meld flavors.

Serve fried pickles hot with the ranch dressing on the side for dipping.