Fried Pickles Recipe

Drain and Dry

Drain the pickle slices in a colander for 5 minutes. Pat them very dry with paper towels — removing surface moisture helps the breading stick and prevents oil splatter.

Reserve about 60 ml of pickle juice from the jar for the recipe; use an additional 15 ml in the wet batter (listed under Wet Batter).

Mix Dry Ingredients

In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, 1 tsp salt, 1/2 tsp black pepper, garlic powder, paprika and cayenne until evenly combined.

Arrange your breading station: one bowl with the dry mix, one bowl for the wet batter, and a tray or wire rack to hold breaded pickles.

Make Batter

In a separate medium bowl, whisk together the egg, 1/2 cup buttermilk and 15 ml reserved pickle juice until smooth. The mixture should be thick but pourable; if too thick, add 1 tablespoon (15 ml) more buttermilk.

Heat Oil

Pour about 1 to 1 1/2 cups of neutral oil into a heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 180°C (350°F) — a candy/deep-fry thermometer is ideal. If you don't have a thermometer, test by dropping a breadcrumb into the oil; it should sizzle and brown in ~30 seconds.

Breading Process

Working in small batches (4–6 slices at a time), dredge each dry pickle slice in the dry flour mixture, shaking off excess. Dip into the wet batter, letting excess drip back into the bowl, then return to the dry mix and press lightly so the coating adheres. Place breaded slices on a wire rack or tray while you finish the rest. Double-dipping (dry→wet→dry) creates a crisp, substantial coating.

Fry the Pickles

When oil is at 180°C (350°F), carefully add a single layer of breaded pickles without overcrowding. Fry for 2 to 3 minutes, turning once if using a skillet, until golden brown and crispy. Use a slotted spoon or tongs to transfer fried pickles to a paper towel-lined plate or baking sheet; immediately sprinkle lightly with a pinch of salt if desired. If oil temperature drops significantly between batches, allow it to come back to 170–180°C before frying the next batch.

Finish

Once all batches are fried, let pickles rest for 1–2 minutes to drain and crisp. Serve warm with the dipping sauce.

Make Sauce

Whisk together mayonnaise, ranch dressing, hot sauce, lemon juice, garlic powder and black pepper in a small bowl until smooth. Taste and adjust seasoning — add more hot sauce for heat or a pinch of sugar if you want a touch of sweetness. Chill for 10 minutes if time allows.