Face-off Fried Pickles Recipe

Drain and dry

Place pickle slices in a colander and drain for 10 minutes. Pat each slice dry with paper towels to remove excess brine — this helps the coating adhere and prevents splattering when frying.

Marinate briefly

Combine buttermilk and 1 tablespoon hot sauce in a shallow bowl. Add pickle slices and toss to coat. Let sit 10 minutes while you prepare the batter. (This softens the pickle surface and adds a touch of tang and heat.)

Make dry mix

In a wide bowl or on a sheet of parchment, whisk together all-purpose flour, cornstarch, panko (if using), granulated garlic, paprika, smoked paprika, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.

Make wet batter

In a separate bowl, whisk the egg with cold sparkling water (or club soda) until frothy. Fold in the drained pickle slices from the buttermilk, shaking off excess but keeping a thin wet coating — do not over-dry them.

Breading process

Working in small batches, dredge each wet pickle slice in the dry mix, pressing gently so crumbs adhere. For extra crunch double-dip: after first dredge, dip briefly back into the wet batter and re-coat with dry mix. Place breaded pickles on a rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 3–4 cups depending on your vessel). Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread — it should brown in about 45–60 seconds.

Fry in batches

Fry the breaded pickles in small batches so the oil temperature stays steady. Carefully lower 6–8 pickles into the oil and fry 1.5–2 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn and remove. Drain on a wire rack set over a baking sheet or on paper towels for 1 minute to remove excess oil.

Season immediately

While still hot, sprinkle the fried pickles lightly with a pinch of salt. This helps the salt adhere and enhances flavor.

While the oil heats or pickles drain, whisk together mayonnaise, sour cream, Dijon mustard, honey, chopped dill, lemon juice, 1/2 teaspoon hot sauce (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

Arrange fried pickles on a platter, sprinkle with chopped parsley or dill, and serve immediately with the dipping sauce and lemon wedges on the side. Squeeze a wedge of lemon over a few pickles if you like a bright citrus lift.

Leftovers can be kept loosely covered at room temperature for up to 2 hours, but are best eaten fresh. Re-crisp in a 375°F (190°C) oven for 6–8 minutes if needed.