Fried Pickles Recipe

Prep pickles and equipment

Drain pickle chips in a colander and pat dry with paper towels to remove excess brine. If chips are very large, halve them. Set a wire rack over a sheet tray to drain fried pickles later. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to give at least 1.5–2 inches of depth.

Make dry coating

In a shallow bowl or pie plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, garlic powder, onion powder, smoked paprika, black pepper, and 1 teaspoon salt until evenly combined.

Make wet batter

In a separate bowl, beat the eggs lightly, then whisk in 1 cup buttermilk and hot sauce (if using) until smooth. The batter should be slightly thick but pourable; if extremely thick, add 1–2 tablespoons additional buttermilk.

Create dredge station

Arrange a three-step station: (1) a plate with any extra flour for initial dusting (use about 1/4 cup of the dry mixture), (2) the egg-buttermilk batter, and (3) the remaining dry flour mixture for final coating. This helps the batter adhere to the pickles.

Coat pickles

Working in small batches (6–8 chips at a time), lightly dust pickle chips in the reserved dry flour, dip into the egg-buttermilk batter, then immediately press into the dry flour mixture to fully coat. Shake off excess and place coated chips on a tray. Let coated chips rest 5 minutes to set the crust.

Fry

When oil is at 350°F (175°C), carefully add a few coated pickles (do not overcrowd) and fry until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon or spider to turn if necessary. Remove to the wire rack to drain and sprinkle lightly with salt while hot. Repeat with remaining batches, maintaining oil temperature between 340–360°F by adjusting heat.

Final

Allow fried pickles to rest 1–2 minutes on the rack, then serve immediately with buttermilk ranch. If making ahead briefly, keep warm in a single layer on a sheet tray in a 200°F (95°C) oven for up to 15–20 minutes to preserve crispness.

In a medium bowl, combine mayonnaise, sour cream, and 1/2 cup buttermilk. Whisk until smooth and slightly loosened.

Stir in the chopped chives, parsley, dill, minced garlic, onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice. Taste and adjust seasoning or thickness—add up to 2 tablespoons more buttermilk if you prefer a thinner dip.

Cover and chill for at least 30 minutes to let flavors meld. Give the ranch a quick stir before serving alongside the hot fried pickles.