Fried Pickles Recipe

Prep and drain

Place dill pickle chips in a fine mesh strainer and drain for 10 minutes. If chips are particularly wet, pat them dry with paper towels to remove excess brine — this helps the batter adhere and prevents oil splatter.

Make the batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, and garlic powder until evenly combined.

Add wet ingredients

In a separate small bowl whisk the egg lightly. Add the cold club soda (or cold beer) to the egg. Slowly pour the wet mixture into the dry ingredients while whisking until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable. If using panko for extra crunch, transfer about 1/2 cup panko to a shallow bowl for dredging.

Heat the oil

Pour neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches (roughly 3–4 cups depending on pan). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise to the surface within a few seconds.

Batter and (optional) breadcrumb coat

Working in small batches to avoid overcrowding, drop 6–8 pickle chips into the batter and lift with a fork, letting excess drip back into the bowl. If using panko, immediately toss the battered chips in the panko to coat lightly, pressing gently so crumbs adhere.

Fry

Carefully lower battered pickles into the hot oil in a single layer. Fry for 2.5–3.5 minutes, flipping once with a slotted spoon or spider, until golden brown and crispy. Maintain oil temperature around 350°F — adjust heat as needed between batches.

Drain and finish

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or to a paper towel–lined plate to drain. Immediately sprinkle a light pinch of kosher salt over the hot pickles. Repeat with remaining pickles, allowing oil to return to temperature between batches.

Serve

Let fried pickles rest 1–2 minutes to cool slightly. Serve warm with house ranch dressing for dipping.

Combine mayonnaise and sour cream: In a small bowl whisk together the mayonnaise and sour cream until smooth.

Add buttermilk and seasonings: Whisk in the buttermilk until the mixture reaches a thick but pourable consistency. Stir in the chopped parsley, chives, dried dill, garlic powder, onion powder, lemon juice, kosher salt, and black pepper. Taste and adjust salt, pepper, or lemon juice as desired.

Chill to meld flavors: Cover and refrigerate the dressing for at least 30 minutes (or up to 24 hours) so the flavors meld. Give it a final stir before serving alongside the fried pickles.