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Ingredients
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Pickles & Finish
Breading Station
Wet Batter
Breadcrumb Coating (Optional Double-Crisp)
Frying Oil
Side Sauce
Method
Pickles & Prep
Dry the pickles
Drain the pickle slices in a colander for 5 minutes to remove excess brine, then lay them out in a single layer on paper towels. Pat the tops dry with additional paper towels to remove as much surface moisture as possible—this helps the coating adhere and reduces oil splatter.
Season
Lightly season the drained, dried pickle slices with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside while you prepare the breading station.
Breading Station
Prepare breading
Set up three shallow bowls or trays: 1) Dry mix: whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. 2) Wet mix: beat 2 large eggs with 1/2 cup whole milk, 1/4 cup buttermilk, and 1 tsp hot sauce (optional). 3) Final coating: combine 1 cup panko breadcrumbs with 1/4 cup grated Parmesan (optional).
Coat the pickles
Working in small batches (6–8 pickles at a time), dredge each pickle slice first in the dry mix, shaking off excess, then dip into the wet batter letting excess drip off, then press into the panko mixture for a second layer. For an extra-durable crust, return the panko-coated pickle to the wet batter and then back into the panko again (double-dip). Place breaded pickles on a wire rack while you heat the oil.
Frying
Heat the oil
Pour about 3–4 cups neutral oil into a deep heavy pot or Dutch oven (oil should be 2–3 inches deep). Heat the 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 30–40 seconds.
Fry in batches
Fry the breaded pickles in batches of 6–8 so the oil temperature stays between 325–350°F. Carefully lower the pickles into the oil and fry for 1.5–2.5 minutes, turning once, until golden brown and crisp. Avoid overcrowding.
Drain and keep warm
Use a slotted spoon or spider to transfer fried pickles to a paper towel–lined baking sheet or a wire rack set over a baking sheet. If desired, keep the fried pickles warm in a 200°F (95°C) oven while you finish remaining batches.
Season & garnish
Taste one and adjust seasoning if needed: sprinkle a pinch of salt over the hot pickles to bring out the flavor. Garnish with chopped parsley if using.
Serve
Serve with ranch
Arrange the fried pickles on a platter with lemon wedges and a small bowl of prepared ranch dressing (stir in chopped chives if desired). Serve immediately while hot and crispy.