Crispy Pickles Recipe

Prepare pickles

Drain pickles well in a colander for at least 10 minutes. If using whole or large spears, pat dry with paper towels and slice into 1/2-inch thick rounds or 3–4 inch spears, depending on preference. Excess moisture prevents proper adhesion of coatings.

Set up dredging station

In one shallow bowl combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, optional cayenne, salt, and pepper. In a second bowl whisk together eggs, milk, and buttermilk (if using) until smooth. Place panko breadcrumbs in a third shallow bowl. Arrange bowls in order: flour mixture, egg wash, panko.

Coat the pickles

Working in batches, dredge each pickle piece first in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press firmly into the panko breadcrumbs to fully coat. For an extra-thick crust, return the panko-coated pickle briefly to the egg wash and then press again into the panko (double-bread). Place coated pickles on a wire rack while you finish the rest.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/4 inches (about 2 cups). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry

Fry pickles in small batches (do not overcrowd) for 2 to 3 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel-lined baking sheet or wire rack to drain. Maintain oil temperature between 325–350°F; if it drops, allow to return to temperature between batches.

Finish

If frying batches ahead of serving, keep finished pickles warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to stay crisp. Sprinkle a light pinch of salt over hot pickles if desired.

Whisk together the sweet chili sauce, sriracha, rice vinegar, honey, and lime juice in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Transfer to a small serving bowl.

Serve the hot crispy pickles immediately with the sriracha sweet chili sauce on the side for dipping.