Best Fried Pickles Recipe

I have a Fried Pickles twist that uses one unexpected pantry swap so the breading refuses to fall off and the ranch bowl is gone in minutes.

I’m obsessed with these Best Fried Pickles. This Fried Pickles Recipe gives a crackly, well seasoned bite that makes everyone reach for more, and yes the dill pickle chips pop with tang while the cooling bowl of ranch dressing disappears fast.

I never meant to make something this addictive, but once the first batch hit the table it was game over. Textures that snap, salty tang that lingers, and a little heat if you want it.

Serve them at a party or keep them selfishly to yourself, either way people will ask for the recipe.

Ingredients

• Dill pickle chips: tangy, salty, juicy; add crunch and bright sour flavor to every bite.
• All purpose flour: mostly carbs, gives structure and crisp coating, little fiber or protein.
• Yellow cornmeal adds gritty crunch and corn flavor, some fiber and carbs.
• Panko makes super light airy crunch, almost no nutrition, mostly carbs.
• Eggs bind and give richness, add protein and help coatings stick.
• Buttermilk tenderizes, adds tang and helps batter cling, has some calcium.
• Vegetable or peanut oil: neutral frying oil, high calories but makes crisp texture.
• Ranch dressing: cool creamy dip, adds fat and salt, balances pickle’s tartness.

Ingredient Quantities

• 1 (24-ounce) jar dill pickle chips, drained
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 tsp freshly ground black pepper
• 1 teaspoon paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 to 1/2 tsp cayenne pepper, optional
• About 2 to 3 cups vegetable oil or peanut oil for frying
• 1 cup ranch dressing, for serving

How to Make this

1. Drain the jar of dill pickle chips really well, then pat them dry with paper towels and squeeze a little to get rid of extra brine; if theyre wet the breading wont stick.

2. Set up three shallow bowls: Bowl A: 1 cup all purpose flour mixed with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Bowl B: whisk together 2 large eggs and 1/2 cup buttermilk until combined. Bowl C: 1 cup panko breadcrumbs + 1/2 cup yellow cornmeal + 1 teaspoon baking powder + the remaining 1/2 teaspoon kosher salt + remaining 1/4 teaspoon black pepper + 1 teaspoon paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/4 to 1/2 teaspoon cayenne if you want heat.

3. Pour about 2 to 3 cups vegetable oil or peanut oil into a heavy skillet or Dutch oven to a depth of about 1 to
1.5 inches and heat to 350 to 375 degrees F. No thermometer? toss a pinch of the panko mix in the oil and if it sizzles and browns in under a minute youre good.

4. Dredge each pickle chip in Bowl A (flour), shake off excess, dunk in the egg buttermilk mix (B), then press into the panko cornmeal mixture (C) so it sticks well. Press the coating on a bit, dont be shy.

5. Let the coated pickles rest on a wire rack for 5 to 10 minutes before frying so the breading adheres better, this trick really helps keep them from falling apart.

6. Fry in batches so the oil temp stays steady, dont overcrowd the pan. Carefully lower chips into hot oil and fry 1 1/2 to 2 1/2 minutes total, flipping once, until deep golden and crispy. Adjust time a little depending on your stove.

7. Remove with a slotted spoon to a paper towel lined plate or wire rack to drain; give them a light sprinkle of kosher salt while hot if you want. Repeat with remaining pickles.

8. Serve immediately with a bowl of ranch dressing for dipping, theyre best hot and crunchy so watch em disappear.

Equipment Needed

1. Colander or fine mesh strainer
2. Paper towels
3. Three shallow bowls or pie plates for the flour, egg mix and panko mix
4. Whisk
5. Measuring cups and measuring spoons
6. Heavy skillet or Dutch oven for frying (deep sided pan works too)
7. Slotted spoon or spider/skimmer and a pair of tongs
8. Wire cooling rack set over a baking sheet lined with paper towels

these are the basics youll need, you can improvise a bit if youre missing one thing but those will make it way easier.

FAQ

Best Fried Pickles Recipe Substitutions and Variations

• Dill pickle chips → swap for bread-and-butter pickles if you want a sweeter bite, or quick-pickle sliced cucumbers (pat dry) for a milder, fresher fry.
• All-purpose flour → use a 1-to-1 gluten free flour blend for GF, or replace half the AP flour with rice flour or cornstarch to make the crust extra crisp.
• Panko breadcrumbs → crushed cornflakes, crushed tortilla chips or crushed potato chips give awesome crunchy texture, or plain breadcrumbs if thats what you have.
• 1/2 cup buttermilk → make a quick sub by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit 5 minutes; you can also thin plain yogurt with a little milk.

Pro Tips

– Pat the pickles bone dry then press them between towels for a few seconds; if theyre even a little wet the coating will slide right off. For extra grip dust them very lightly with cornstarch before the flour step.

– Keep your oil steady at about 350 to 375 F and fry in small batches so the temp doesnt plunge. If you dont have a thermometer, drop a pinch of the panko mix in the oil — it should sizzle and brown quickly but not burn.

– Press the panko/cornmeal mixture onto each chip and let the coated pickles rest on a wire rack for 5 to 10 minutes so the crust sets. If you want an extra-thick shell, double-dip: egg mix again and recoat once more.

– After frying, drain on a wire rack set over a sheet pan and season with kosher salt while still hot; if you must hold them keep them in a single layer in a 200 F oven so they stay crisp longer. Serve right away, they lose their crunch fast.