Fried Pickles Recipe

Drain the pickle slices in a colander and spread them on a layer of paper towels. Pat dry thoroughly with additional paper towels—removing surface brine helps the coating adhere and prevents excessive sputtering during frying.

If using large pickle spears, quarter them crosswise so pieces are roughly bite-sized (about 1/2–3/4 inch thick). Measure 3 cups total for the recipe.

Dry Mix

In a wide shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne (if using). Whisk to blend evenly.

Wet Mix

In a second bowl whisk 1 large egg and 1/2 cup buttermilk until smooth. If you don’t have buttermilk, use 1/2 cup milk mixed with 1/2 tsp vinegar or lemon juice and let sit 5 minutes.

Optional Panko Step

Pour 1 cup panko breadcrumbs into a third shallow bowl. The panko will give extra crunch; omit if you prefer a simpler batter.

Working in batches, dredge each dried pickle slice first in the dry mix (shake off excess), then dip into the egg-buttermilk mixture, letting excess drip back into the bowl, and finally press into panko (or back into the dry mix for a double-dredge) to coat completely. Place coated pickles on a wire rack while you heat the oil. Ensure every pickle piece is coated using this sequence so each ingredient component is used.

Pour about 4 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of 1.5–2 inches (you can also use a deep fryer). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry the coated pickles in small batches (4–6 pieces at a time depending on pot size) so the oil temperature stays near 325–350°F. Carefully lower pieces into the oil with a slotted spoon or spider and fry 1.5–3 minutes, turning once, until golden brown and crisp. Monitor closely — thin pickle slices cook quickly.

Use a slotted spoon to remove fried pickles and transfer to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle with a light pinch of salt if desired. Repeat with remaining pickles, letting the oil return to temperature between batches.

If making ahead, keep finished picks in a 200°F oven on a sheet pan to stay crisp while you finish frying remaining batches (no more than 15–20 minutes).

While pickles fry, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust salt, heat, or lemon to preference. Chill until ready to serve.

Serve fried pickles hot with the dipping sauce on the side.