Pickle Fries Recipe

Prep the pickles

Drain the pickles well in a colander for at least 5 minutes. Pat dry with paper towels to remove excess brine. Cut each pickle lengthwise into quarters (for spears) or into 1/2-inch thick rounds if you prefer coin-shaped fries. Shake off remaining moisture.

Set up breading stations

In a shallow bowl, whisk together the 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1/4 tsp cayenne (optional), 1 tsp salt, and 1/2 tsp black pepper. In a second shallow bowl, whisk the 2 eggs with 1/2 cup buttermilk until combined. In a third shallow bowl or dish, combine 1.5 cups panko and 1/2 cup plain breadcrumbs (if using).

Dredge the pickles

Working in batches, toss a few pickle pieces in the seasoned flour mixture to coat lightly, shaking off excess. Dip them into the egg-buttermilk wash, letting excess drip back into the bowl. Press them into the panko mixture to adhere a generous crust, pressing gently so crumbs stick. Place breaded pickles on a wire rack set over a baking sheet; repeat until all pickles are breaded. For an extra-crisp double coating, return each piece to the egg wash and panko a second time.

Heat the oil

Pour neutral oil into a deep skillet or pot to a depth of about 1.5–2 inches (or fill a deep fryer according to manufacturer instructions). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread—it should brown in about 45 seconds.

Fry

Fry the breaded pickles in small batches (do not overcrowd) for 1.5–3 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon or spider to transfer fries to a wire rack or paper towel–lined plate to drain. Sprinkle lightly with additional salt while hot, if desired.

Serve

Allow to rest 1–2 minutes to cool slightly (they will be very hot inside from the pickle brine). Serve immediately with ranch or dirty sauce for dipping.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning or thin with more buttermilk to desired consistency. Chill at least 10 minutes to let flavors meld.

Combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon paprika in a small bowl. Whisk until smooth and refrigerate for 10 minutes before serving to allow flavors to marry.