Fried Pickles Recipe
Dill pickle chips in seasoned flour served with homemade ranch dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Pickles
Homemade Ranch Dressing
Method
Fried Pickles
Prepare Pickles
Drain pickle chips in a colander for at least 10 minutes and pat dry thoroughly with paper towels to remove excess brine. Excess moisture will prevent the coating from adhering and cause oil splatter.
Make Dry Coating
In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.
Make Batter
In a second bowl, whisk the large egg with the cold water until smooth. The batter should be thin but able to cling to the pickle; adjust with a tablespoon of water or a tablespoon of flour if needed.
Heat Oil
Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches (about 3–4 cups depending on pan). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.
Coat Pickles
Working in small batches (6–10 chips depending on pan size), dredge each pickle chip first in the dry coating, shaking off excess, then dip into the egg-water batter, allowing excess to drip back into the bowl, and finally return to the dry coating for a light second dusting. This double-coating creates a crisp shell. Place coated chips on a wire rack while oil heats.
Fry
Carefully add a few coated pickle chips to the hot oil without crowding. Fry 2–3 minutes, turning occasionally, until golden brown and crisp. Maintain oil temperature around 350°F; lower heat slightly if browning too fast. Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet to drain and keep crisp. Repeat with remaining batches.
Season and Serve
Lightly sprinkle a pinch of salt over the hot fried pickles if desired. Let rest 1–2 minutes, then serve immediately with the homemade ranch dressing.
Homemade Ranch Dressing
Combine mayonnaise, sour cream, and buttermilk in a small bowl and whisk until smooth.
Add chopped parsley, chives, dried dill, garlic powder, onion powder, salt, black pepper, and lemon juice. Whisk to combine. Taste and adjust seasoning or buttermilk for thinner consistency.
Cover and chill for at least 15 minutes to allow flavors to meld. Give a final stir before serving alongside hot fried pickles.