Fried Pickles Recipe

Drain

Place pickle slices in a colander and let drain for 5 minutes. Reserve 60 ml (about 1/4 cup) of the pickle juice to use in the batter/dipping sauce.

Pat each pickle slice dry with paper towels to remove excess brine — this helps the breading adhere and reduces splatter during frying.

Prepare dry mix

In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, cornmeal, 3/4 tsp of the kosher salt (reserve remaining salt for seasoning), black pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Ensure there are no lumps.

Prepare wet mix

In a separate bowl, whisk the egg with the buttermilk and the reserved 60 ml pickle juice until smooth. If the wet mix is very thick, add up to 30 ml cold water to thin to a consistency that will coat the back of a spoon.

Set up dredging

Arrange three stations if possible: (A) dry seasoned flour mix, (B) wet batter, (C) a second plate of the dry mix or panko (optional) for a double-coat. This layered setup yields a crispier crust.

Working in batches of 6–8 slices to avoid crowding, dredge each dried pickle slice first in the dry flour mix, shaking off excess. Then dip into the wet batter, letting excess drip back into the bowl. Return the battered pickle to the dry mix and press gently so the coating adheres. For an extra-crispy finish, repeat dipping in the wet batter and dry mix once more.

Place breaded pickles on a wire rack set over a baking sheet and let rest for 10 minutes. This helps the coating set and reduces loss of breading during frying.

Heat oil

Pour about 1 cup (or enough to give 2–3 cm/1 inch of depth in a heavy skillet) of neutral oil into a heavy 10–12 inch skillet or saucepan. Heat over medium-high until the oil reaches 175°C (350°F) on a thermometer. If you don't have a thermometer, a small piece of batter should sizzle and rise immediately without burning.

Fry in batches (do not overcrowd) for 1.5–2.5 minutes per side, turning once with tongs, until golden brown and crisp. Total fry time per batch should be about 3–5 minutes depending on thickness. Adjust heat as needed to maintain 160–180°C (320–355°F) to avoid over-browning.

Use a slotted spoon or tongs to transfer fried pickles to the wire rack or paper towel-lined plate to drain. Immediately season lightly with the remaining kosher salt while still hot.

While the pickles fry, combine mayonnaise, hot sauce, lemon or reserved pickle juice, chopped dill or chives, and black pepper in a small bowl. Taste and adjust seasoning — add more hot sauce for heat or more pickle juice for tang. Chill until ready to serve.

Arrange fried pickles on a platter. Serve hot with the dipping sauce on the side. Leftovers can be kept in a single layer on a baking sheet in a 90°C (200°F) oven for up to 20 minutes to re-crisp.