Fried Pickles Recipe

Prep and dry pickles

Open and drain the jar of pickle chips in a colander. Rinse briefly if you prefer milder brine, then drain thoroughly. Lay the pickle chips in a single layer on paper towels and blot the tops and bottoms to remove as much liquid as possible. Let sit while you prepare the breading — removing excess moisture helps the coating adhere and reduces oil spatter.

Set up breading station

Place the flour and cornstarch in a shallow bowl; whisk together with 1/2 tsp kosher salt, 1/2 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. In a second shallow bowl, whisk the eggs and buttermilk until combined. In a third shallow bowl, place the breadcrumbs. Keep one baking sheet lined with a wire rack or paper towels nearby for finished pickles.

Coat the pickles

Working in small batches, dredge each pickle chip first in the seasoned flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, allowing excess to drip off, then press into the breadcrumbs to coat thoroughly. For an extra-crisp double coat: after the first breadcrumb coat, return the chip to the egg mixture briefly and re-coat with breadcrumbs. Place coated chips on the prepared rack; repeat until all are coated.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry the pickles

Fry the coated pickle chips in batches of 6–8 (do not overcrowd) for 1.5–2.5 minutes per side, turning once with tongs, until golden brown and crisp. Adjust heat to maintain oil temperature around 325–350°F (165–175°C). Remove with a slotted spoon or spider and transfer to the wire rack or paper towel-lined sheet to drain. Sprinkle immediately with a pinch of kosher salt while hot. Repeat with remaining pickles.

Keep warm

If making large quantities, preheat the oven to 200°F (95°C) and keep finished batches on a baking sheet in the oven to stay warm and crisp until serving.

In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth. Add hot water 1 teaspoon at a time to reach a dipping consistency. Season with 1/8 tsp salt and a pinch of black pepper; taste and adjust honey or mustard to preference. Chill briefly if time allows to let flavors meld.

Arrange fried pickles on a platter, sprinkle with chopped parsley if using, and serve immediately with the honey mustard dipping sauce and lemon wedges on the side for anyone who wants a bright squeeze.