Fried Pickles Recipe

Prep pickles

If using whole pickles, slice into 1/4- to 1/3-inch rounds and pat dry with paper towels. If using pre-sliced pickles, drain well and pat dry. Excess moisture prevents breading from sticking.

Optional quick brine

If you want extra tang, combine 1 cup white vinegar, 1 cup water, 1 tbs sugar and 1 tsp kosher salt in a bowl. Add pickle slices and let sit 15–30 minutes, then drain and pat dry thoroughly. If using already-brined pickles, skip this step.

Set up dredging stations

Place flour and cornstarch in a shallow dish and mix. In a second shallow bowl, whisk the eggs with the 1 cup buttermilk until combined. In a third shallow dish, combine panko, dried parsley, dried dill, garlic powder, onion powder, smoked paprika, black pepper and 3/4 tsp kosher salt; mix and fluff with a fork.

Coat pickles

Working in batches to avoid soggy pieces, dredge each dried pickle slice first in the flour mixture (shake off excess), then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the panko mixture to coat thoroughly. For an extra-crispy double-coat, return coated slices to the egg-buttermilk and then to panko again. Place coated slices on a wire rack and let rest 10 minutes to help the coating set.

Heat oil

Pour neutral oil into a deep pot or heavy skillet so it comes about 1.5–2 inches up the side. Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry in batches

Fry coated pickles in small batches (6–8 at a time depending on pot size) for 1.5–2.5 minutes, turning once, until golden brown and crisp. Maintain oil temperature around 325–350°F; if it drops, let oil recover between batches. Use a slotted spoon or spider to transfer fried pickles to a paper towel–lined baking sheet or wire rack to drain.

Keep warm

Place finished batches on a baking sheet in a warm oven at 200°F (95°C) while you fry remaining pickles so they stay crisp.

Make ranch

In a small bowl combine mayonnaise, sour cream (or Greek yogurt), 2 tablespoons buttermilk, chopped chives, chopped parsley, dried dill, garlic powder, onion powder, lemon juice, salt and pepper. Stir until smooth. Taste and adjust seasoning or thin with an additional 1–2 teaspoons of buttermilk for desired consistency. Chill at least 10 minutes to let flavors meld (or make ahead and refrigerate up to 2 days).

Arrange fried pickles on a platter, garnish with chopped fresh parsley and lemon wedges if using. Serve immediately with the ranch dipping sauce on the side. Leftover pickles will lose crispness; reheat briefly in a 375°F (190°C) oven for 5–7 minutes to refresh.