Fried Pickles Recipe

Prepare pickles

Drain the dill pickle chips in a colander for 10 minutes, then spread on paper towels and pat dry. Excess moisture prevents the batter from adhering and makes oil splatter.

Make dry mix

In a large wide bowl combine the all-purpose flour, cornmeal, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk to blend evenly.

Make wet mix

In a separate bowl whisk together the buttermilk and the large egg until smooth. If batter appears too thick, add up to 2 tablespoons more buttermilk to reach a thick pancake-batter consistency.

Combine to form batter

Pour the wet mix into the dry mix and stir just until combined. A few small lumps are fine. The batter should coat the back of a spoon — thick but pourable. If using panko for extra crunch, place the panko in a shallow dish for final dredging.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (about 3–4 cups depending on vessel). Heat the oil to 350°F (175°C). Use a thermometer to maintain temperature; 340–355°F is an acceptable range.

Batter and dredge

Working in small batches (6–8 chips at a time to avoid overcrowding), dip each dried pickle chip into the batter, letting excess drip off for 1–2 seconds. For an extra-crisp finish, immediately press the battered chip into the panko breadcrumbs, coating both sides lightly.

Fry

Carefully lower battered pickles into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 2 to 3 minutes per side (total 3–4 minutes per batch depending on size and oil temperature). Turn as needed for even browning.

Drain

Using a slotted spoon, transfer fried pickles to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a pinch of salt if desired. Let rest 1–2 minutes so the coating firms up. Repeat with remaining pickles, keeping done batches warm in a 200°F (95°C) oven if necessary.

Combine dressing ingredients

In a small bowl whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped chives, parsley, garlic powder, onion powder, dried dill, lemon juice, salt, and black pepper. Taste and adjust seasoning or thickness (add more buttermilk to thin).

Chill

Cover and refrigerate the dressing for at least 20 minutes to let flavors marry. Dressing can be made up to 24 hours ahead; bring to serving temperature from the fridge 10 minutes before serving.

Arrange fried pickles on a serving platter, garnish with chopped fresh parsley and serve immediately with a bowl of homemade Ranch dressing and lemon wedges on the side.