Fried Pickles Recipe
Hand-breaded fried pickles served with ranch.
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Ingredients
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Pickles & Brine
Breading Station
Seasonings
Frying
Sauce
Method
Prep
Drain & Dry
Drain pickle slices well; pat both sides dry with paper towels to remove excess brine. If pickles are very wet, lay on a wire rack for 10 minutes.
Season Flour
In a shallow bowl or rimmed plate combine flour, cornstarch, cornmeal, kosher salt, black pepper, garlic powder, paprika, mustard powder, and cayenne. Stir to blend evenly.
Breading Station
Make Wet Batter
In a medium bowl whisk together the egg, buttermilk and cold sparkling water until smooth. Whisk in 1 tablespoon of the seasoned flour mixture to help the batter cling. Batter should be slightly thick but pourable; add a splash more sparkling water if too thick.
Set Up 3 Stations
Arrange three shallow dishes: 1) the seasoned flour mixture, 2) the wet batter, and 3) Panko (if using) mixed with a tablespoon of the seasoned flour for extra adhesion.
Bread the Pickles
Working in small batches, dredge each pickle chip first in the seasoned flour (shake off excess), dip into the wet batter ensuring full coating, then press into Panko or return to flour for a double-dredge if not using Panko. Place breaded pickles on a wire rack while you finish the rest.
Frying
Heat Oil
Pour oil into a heavy skillet or medium saucepan to a depth of about 1 inch (2.5 cm). Heat over medium-high until oil reaches 175°C (350°F). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and float immediately.
Fry in Batches
Fry breaded pickles in small batches for 1.5–2.5 minutes, turning once, until golden brown and crisp. Avoid overcrowding, which lowers oil temperature. Maintain oil temperature around 170–180°C (340–355°F).
Drain
Using a slotted spoon or spider, transfer fried pickles to a wire rack set over a baking sheet lined with paper towels. Sprinkle lightly with a pinch of kosher salt immediately while hot.
Sauce & Serve
Finish Ranch
If using store-bought ranch, stir in chopped fresh chives. For homemade ranch, combine mayonnaise, sour cream, buttermilk, garlic powder, onion powder, chopped dill, salt and pepper to taste and fold in chives. Chill briefly if time allows.
Arrange fried pickles on a serving platter with a ramekin of ranch. Serve immediately while hot and crisp. Estimated yield: 24 chips; serve 3–4 per person as a starter.