Southern Fried Pickles Recipe

Drain pickle slices into a bowl reserving 60 ml of pickle juice. Pat slices dry lightly with paper towels—they should still be slightly moist to help batter stick.

Combine reserved pickle juice and 120 ml buttermilk in a shallow bowl. Add pickle slices and let sit 5–10 minutes while you prepare the breading and batter. This mildly re-brines and adds tang.

In a medium bowl, whisk together 1.25 cups all-purpose flour, 0.25 cups cornstarch, powdered buttermilk (if using), smoked paprika, cayenne, garlic powder, onion powder, mustard powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined. Set aside as the dry dredge.

In another bowl, whisk 0.5 cups flour with 1 egg, 120 ml cold sparkling water, and 1 tsp hot sauce (optional) until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable; adjust with a splash more water if too thick.

Set up a breading station: bowl of dry dredge, bowl of wet batter, and a tray for finished battered pickles. Remove pickle slices from the marinade, letting excess drip off.

One at a time: lightly coat each pickle slice in the dry dredge, shaking off excess, dip into the wet batter to fully coat, then immediately return to the dry dredge and press lightly so a good crust adheres. Place on a wire rack or tray. Repeat with all slices.

Pour enough oil into a heavy 10–12 inch skillet or Dutch oven to reach about 1 to 1.5 inches deep (about 1 cup for a small pan; use more as needed for larger pans). Heat oil over medium-high heat until it reaches 180°C (350°F) or a small piece of batter sizzles immediately and turns golden in 20–30 seconds.

Working in batches to avoid overcrowding, fry battered pickles 3–5 at a time for 2–3 minutes total, flipping once, until golden brown and crisp. Maintain oil temperature—adjust heat to keep it near 170–180°C (340–355°F).

Use a slotted spoon or spider to transfer fried pickles to a paper towel–lined tray or wire rack. Sprinkle lightly with a pinch of salt while hot. Repeat until all pickles are fried.

If making ahead, keep warm in a 90°C (200°F) oven on a wire rack for up to 20 minutes to preserve crispness before serving.

While pickles are marinating or frying, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 45 ml buttermilk, 1 tbsp ranch seasoning (or dried herbs + garlic powder), 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust heat or acidity by adding more chipotle or lime juice. Refrigerate until ready to serve.

Arrange fried pickles on a platter. Sprinkle with chopped parsley and serve immediately with chipotle ranch and lemon or lime wedges on the side.