Sliced Fried Dill Pickles Recipe

Drain pickles

Place pickle chips in a colander and drain for at least 10 minutes. Press gently with paper towels to remove excess brine — drier slices will have a crisper batter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until evenly combined. If using the egg, beat it lightly in a small bowl and whisk into the dry mix. Gradually pour in 1 cup cold club soda or beer while whisking until a smooth, slightly thick but still pourable batter forms. Chill the batter in the refrigerator for 10 minutes to help it stay light and crisp when fried.

Prepare dredge and oil

Spread 1/2 cup fine cornmeal or extra flour on a shallow plate for dredging. Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 1.5 cups for a small pot). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and rises immediately.

Dredge pickles

Working in batches to avoid overcrowding, lightly toss dried pickle chips in the cornmeal or flour dredge to coat. Shake off excess. This helps the wet batter adhere better.

Batter and fry

Dip each dredged pickle chip into the chilled batter, letting excess drip off briefly, then carefully lower into the hot oil with a slotted spoon or spider. Fry in small batches (4–6 chips depending on pot size) for 2–3 minutes, turning once, until the batter is golden brown and crisp. Maintain oil temperature near 350°F; reduce heat slightly if browning too quickly.

Drain

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle lightly with a pinch of kosher salt while still hot. Let oil return to temperature between batches.

Mix ranch

While pickles rest or chilling the batter, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1/2 tsp minced garlic, 1/2 tsp lemon juice, 1/4 tsp Worcestershire sauce, 1/4 tsp kosher salt, and 1/4 tsp black pepper in a bowl. Whisk until smooth. Taste and adjust seasoning—add more buttermilk for a looser consistency or more lemon for brightness. Chill at least 15 minutes to let flavors meld; can be made up to a day ahead.

Transfer fried pickle chips to a platter, garnish with fresh dill sprigs if desired, and serve immediately with house ranch on the side for dipping. Provide extra paper towels for any residual oil. Leftover fried pickles are best enjoyed the same day; reheat briefly in a 375°F oven for 5–7 minutes to crisp.