Fried Pickles Recipe

Drain and reserve

Place dill pickle slices in a colander and drain for 5 minutes. Reserve 60 ml of pickle juice for the batter.

Pat dry

Using paper towels, pat each pickle slice dry. Removing excess brine helps the breading adhere and prevents oil sputtering.

Set up a three-station breading line: flour mixture, wet batter, and breadcrumb mixture (see next sections).

Make flour mixture

In a shallow bowl, whisk together all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne (if using).

Make wet batter

In a separate bowl, whisk the eggs, 120 ml buttermilk and the reserved 60 ml pickle juice until smooth.

Prepare crumbs

Combine panko and seasoned breadcrumbs in a third shallow dish. Break up any large panko clusters so the crumbs are even.

Bread the pickles

Working in batches of 6–8 slices: dredge each pickle in the flour mixture, shaking off excess; dip into the wet batter, letting excess drip; press into the breadcrumb mixture until evenly coated. For an extra-crisp double-coating, repeat the wet batter and panko step once more.

Heat the oil

In a deep heavy-bottomed pot or Dutch oven, pour oil to a depth of about 5 cm (about 3–4 inches). Heat over medium-high to 175°C (350°F). If you don't have a thermometer, test by dropping a small breadcrumb—it should sizzle and brown in about 45–60 seconds.

Fry

Fry breaded pickles in batches without crowding for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or spider to remove and transfer to a wire rack set over a baking sheet to drain. Sprinkle lightly with additional salt while hot, if desired.

Keep warm

If frying multiple batches, keep finished batches warm in a single layer on a baking sheet in a 100°C (210°F) oven while you finish frying.

Make ranch

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 60 ml buttermilk until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; chill for 10–15 minutes to let flavors meld.

Scatter chopped fresh parsley over the fried pickles for color. Serve immediately with the chilled ranch and lemon wedges on the side for squeezing.

Leftovers can be reheated in a 200°C (400°F) oven on a wire rack for 6–8 minutes to restore crispness, but they are best eaten fresh.