Crispy Breaded Fried Pickles Recipe

I just made Crispy Fried Pickles that disappear faster than I can say “pass the dipping sauce.”

I’m obsessed with Crispy Fried Pickles and I don’t care who knows it. I love that crunchy panko breadcrumbs shell cracking around a vinegary slice, the tang punching straight through the crisp.

I crave that sneaky contrast, salty and sour and crunchy, creamy dip on the side. When I eat Fried Pickles Recipe like this, I forget about fancy plates and pretenses.

It’s sloppy snack joy, fingers getting messy, napkins piled high. And the pickle juice in the sauce?

Pure chaos in the best possible way. I’ll take a basket and zero apologies.

No guilt, just dunking and grinning daily.

Ingredients

• Dill pickle slices: tangy, juicy punch that’s salty and totally addictive.
• All purpose flour: helps batter stick and gives a light cakey bite.
• Cornstarch: makes coating super crisp and annoyingly irresistible.
• Panko breadcrumbs: extra crunch you’ll hear from across the room.
• Large eggs: bind the crumbs so nothing falls apart mid-bite.
• Milk or buttermilk: adds creaminess; buttermilk gives a little tang.
• Kosher salt: brings out pickle flavor; don’t skip it.
• Black pepper: simple warmth, little kick without overpowering.
• Garlic powder: savory depth without any chopping hassle.
• Onion powder: mild sweetness that rounds out savory notes.
• Smoked paprika: smoky color and warm mild flavor.
• Cayenne pepper: optional heat for when you want spice.
• Neutral frying oil: neutral taste and high-heat friendly for crispiness.
• Mayonnaise: creamy base for a killer dipping sauce.
• Sour cream or Greek yogurt: tangy thickness that tones down salt.
• Pickle juice or lemon: zippy acid that wakes the sauce up.
• Dijon or hot sauce: little bite or heat, your call.
• Garlic powder (sauce): repeats savory note in the dip.
• Fresh or dried dill: fresh herb brightness, classic pickle partner.
• Salt and pepper (sauce): simple balance to finish the dip.

Ingredient Quantities

• 16 oz jar dill pickle slices, well drained (or about 3 cups pickle chips)
• 1 cup all purpose flour
• 1/2 cup cornstarch
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/4 cup milk (or buttermilk for extra tang)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 to 3 cups neutral oil for frying (vegetable, canola or peanut)
• 1/2 cup mayonnaise (for dipping sauce)
• 1/4 cup sour cream or Greek yogurt (for dipping sauce)
• 1 tbsp pickle juice (or lemon juice) for the sauce
• 1 tsp Dijon mustard or a few dashes hot sauce (for the sauce)
• 1/2 tsp garlic powder for the sauce
• 1 tbsp chopped fresh dill or 1 tsp dried dill (optional, for the sauce)
• Salt and pepper to taste for the sauce

How to Make this

1. Drain the pickle slices very well and pat them dry with paper towels for a minute or two so they wont make the coating soggy.

2. Set up a breading station: bowl 1 combine 1 cup flour, 1/2 cup cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 tsp cayenne if using. Bowl 2 whisk 2 large eggs with 1/4 cup milk or buttermilk. Bowl 3 put 1 cup panko breadcrumbs.

3. For extra crunch do a double dredge: toss a few pickle slices in the flour mix to coat, then dip in the egg wash, press into panko, then back into the egg and panko again. If you want quicker just do flour, egg, panko once. Press the panko so it sticks good.

4. Chill the breaded pickles on a tray in the fridge for 10 minutes if you have time it helps the coating stick and stay on while frying.

5. Pour 2 to 3 cups neutral oil into a large heavy skillet to reach about 1/2 inch deep. Heat over medium high until oil reaches about 350 F (or test with one piece; it should sizzle steadily and not smoke).

6. Fry in batches without crowding the pan, 2 to 3 minutes per side or until golden brown and crisp. Turn gently with tongs. If oil gets too cool turn up the heat a bit, if it splatters reduce it. Drain on a paper towel lined plate and season lightly with a pinch of salt right away.

7. While frying make the zesty dipping sauce: mix 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tbsp pickle juice or lemon juice, 1 tsp Dijon or a few dashes hot sauce, 1/2 tsp garlic powder, and 1 tbsp fresh dill or 1 tsp dried dill if using. Taste and add salt and pepper to balance.

8. Serve the pickles hot with the dipping sauce. Theyre best right away when theyre super crisp. Reheat in a 375 F oven for a few minutes if needed to regain crispiness.

9. Tips: use cornstarch in the flour for extra crisp, panko for big crunch, dont overcrowd the pan so oil stays hot, and pat pickles really dry. If you get too much residual brine dab them again after breading.

10. Leftovers keep ok in the fridge for a day or two but re-crisp in the oven. Don’t store in sauce or they’ll go soggy.

Equipment Needed

1. 3 medium bowls (for flour mix, egg wash, and panko)
2. Measuring cups and spoons
3. Whisk or fork for the egg wash
4. Tongs and/or a slotted spoon
5. Large heavy skillet or Dutch oven (for frying)
6. Instant read thermometer or candy thermometer
7. Baking sheet lined with a wire rack (for chilling and draining)
8. Paper towels and a few plates for draining and seasoning

FAQ

Crispy Breaded Fried Pickles Recipe Substitutions and Variations

• All purpose flour: swap for rice flour or a gluten free all purpose blend (works almost the same, just may brown quicker).
• Cornstarch: use potato starch or arrowroot powder instead (same crisp, but arrowroot can get sticky if overcooked).
• Panko breadcrumbs: crushed cornflakes, crushed saltines or regular Italian breadcrumbs are fine substitutes (cornflakes give extra crunch).
• 2 large eggs: replace each egg with 1/4 cup aquafaba or 1/4 cup buttermilk (aquafaba is great if you want it vegan, but buttermilk adds tang).

Pro Tips

1) Dry, then dry again. Even tiny droplets of brine will steam under the coating and make it soggy, so pat each slice thoroughly, then let them sit on paper towel for a few minutes. If any seem extra wet after breading, dab them again before frying.

2) Press the panko and do a quick double-dredge if you want showoff crunch. After the first panko layer, dip back in egg and press more panko on. Use your fingertips to really compact the crumbs onto the edges so they wont fall off when you flip them.

3) Chill the breaded pickles for 10 to 20 minutes before frying. It helps the coating set so it stays on in the oil and reduces splatter. Also don’t crowd the pan; fry in small batches so the oil temperature stays near 350 F.

4) Rescue and re-crisp smartly. Keep a thermometer handy so you can adjust heat instead of guessing. If they get a bit limp later, reheat in a 375 F oven for a few minutes on a rack, not a baking sheet, so air circulates and they get crunchy again.