Fried Pickles Recipe

Drain and dry

Remove pickles from the jar, reserve at least 90 ml (about 3 tbsp) of pickle juice total. Pat the pickles dry with paper towels so excess brine is removed — this helps the breading adhere and prevents spattering during frying.

If using whole spears, cut into 1/2- to 3/4-inch slices for chips or leave as spears depending on preference. Arrange on a paper towel-lined tray.

Mix dry ingredients

In a shallow bowl or plate, combine the all-purpose flour, cornstarch, breadcrumbs (if using), paprika, garlic powder, onion powder, salt, and black pepper. Whisk so the mixture is uniform.

Mix wet batter

In a separate bowl, whisk together the egg, buttermilk, and 30 ml reserved pickle juice until smooth. The batter should be thick enough to coat but slightly runny; if too thick, add up to 1 tablespoon milk.

Set up three stations (optional): 1) dry flour mix, 2) wet batter, 3) dry flour mix again (for double-dredge). For each pickle piece: first dredge quickly in the dry flour mix and shake off excess, then dip into the wet batter ensuring full coating, then return to the dry mix and press lightly so the crumbs adhere. Place coated pieces on a wire rack while you finish coating the rest.

If you prefer a lighter breading, skip the initial dry dredge and just batter and coat once in the dry mix.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to shallow-deep fry). Heat oil to 175–180°C (350–360°F). If you don't have a thermometer, test with a small piece of bread or a pinch of flour — it should sizzle steadily and brown in about 45–60 seconds.

Fry in batches so pieces aren't overcrowded. Carefully lower coated pickles into hot oil with tongs or a slotted spoon. Fry until golden brown and crisp, about 1.5–3 minutes per side for chips or 3–4 minutes for thicker spears. Turn as needed for even color.

Use a slotted spoon to transfer fried pickles to a paper towel-lined tray or wire rack. Immediately season lightly with a pinch of salt while hot.

Let oil return to temperature between batches. Continue until all pickles are fried.

While the pickles fry, whisk together mayonnaise, sour cream (or yogurt), hot sauce, 1 tsp reserved pickle brine, chopped dill, salt, and pepper. Taste and adjust: add more brine for tang, more hot sauce for heat. Chill until ready to serve.

Arrange fried pickles on a platter, serve hot with the dipping sauce on the side. Leftovers can be reheated briefly in a 200°C (400°F) oven for 5–7 minutes to re-crisp, though best served fresh.