Fried Pickles Recipe

Drain and dry

Place the pickle slices or spears in a colander and let drain for 10 minutes. Pat each piece thoroughly with paper towels to remove excess brine — drying helps the batter adhere and prevents spit during frying.

Prepare dry mix

In a shallow wide bowl or plate combine the all-purpose flour, cornstarch, cornmeal (if using), salt, black pepper, garlic powder, onion powder, and cayenne pepper. Whisk thoroughly to distribute seasonings.

Prepare wet mix

In a second shallow bowl whisk together the eggs, buttermilk, and Worcestershire sauce until smooth.

Prepare panko (optional)

If using panko, spread it in a third shallow bowl or plate. This will be the final dredge for extra crunch.

First dredge

Working in batches to avoid overcrowding the bowls, dredge each dried pickle piece in the seasoned flour mixture, shaking off excess. This light flour coating helps the wet mix adhere.

Dip in wet mixture

Immediately dip the floured pickle into the egg-buttermilk mixture, ensuring it is fully coated. Let excess drip back into the bowl.

Final dredge

Place the wet-coated pickle into the panko (if using) or back into the seasoned flour mixture for a double-coat, pressing gently so the crumbs adhere well. Transfer the breaded pickles to a wire rack and let rest 5–10 minutes — this helps the coating set and reduces loss while frying.

Heat oil

Pour oil into a deep heavy skillet, Dutch oven, or deep fryer to a depth of about 2 inches (enough to almost cover pickle slices). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 60 seconds.

Fry in batches

Carefully lower a single layer of breaded pickles into the hot oil using tongs or a slotted spoon; do not overcrowd. Fry for 1.5–2.5 minutes per side until golden brown and crisp. Flip once halfway through if slices are thick. Total fry time will be about 3–5 minutes depending on thickness.

Drain

Use a slotted spoon to transfer fried pickles to a paper towel–lined tray or a wire rack set over a sheet pan to drain. Season immediately with a light sprinkle of salt, if desired. Keep warm in a low oven (200°F / 95°C) if frying remaining batches.

Serve the fried pickles hot with ranch dressing or spicy mayo for dipping. Garnish with chopped parsley if using. Enjoy as an appetizer or snack.