Crispy Fried Pickles Recipe

I perfected Easy Deep Fried Pickles with a simple batter trick, and I’m sharing the recipe along with my go-to dips, ranch, aioli, or blue cheese.

I still get that small thrill when a batch of golden chips sizzles and snaps. Now it’s easy to get restaurant taste at home with this easy deep fried pickles recipe.

Serve with ranch, aioli, or blue cheese dip! I usually grab dill pickle chips and toss in a handful of panko breadcrumbs for extra crunch because textures matter, right.

People keep asking for Home Made Fried Pickles and even search Fried Dill Pickles Recipe, so I had to share mine. It’s a little messy, a little loud, and totally addictive, you’re gonna want to hide the plate.

Ingredients

• Tangy, vinegary, low calorie; adds crunch, sodium and a bright sour bite.
• Starches and carbs, helps coating stick, not much protein or fiber.
• Adds gritty crunch and corn flavor, some fiber and complex carbs.
• Extra airy crunch, mostly carbs, makes coating lighter and crispier.
• Protein binder, helps coatings stick, gives color and richer mouthfeel.
• Tart dairy tenderizes batter, adds moisture and slight tang, not sweet.
• Neutral frying oil, high calories but gives golden, extra crispy texture.
• Seasoning boosts savory, smoky and spicy notes, little calories added.
• Dips add creamy fat and sodium, makes pickles richer and tangy.
• Baking powder lightens the batter, creates small air pockets for crispness.

Ingredient Quantities

• 16 to 24 dill pickle chips or 3 large dill pickles, sliced about 1/4 cup thick
• 1 cup all purpose flour
• 1/2 cup fine yellow cornmeal
• 1/2 cup panko breadcrumbs optional for extra crunch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper optional for heat
• 2 large eggs
• 1/2 cup buttermilk or whole milk
• about 4 cups vegetable oil or peanut oil for frying
• Ranch dressing blue cheese dressing or garlic aioli for serving optional

How to Make this

1. If using whole pickles slice them about 1/4 inch thick into chips, or use 16 to 24 pickle chips; lay them on paper towels and pat very dry so they wont spit oil everywhere.

2. In a shallow bowl mix 1 cup all purpose flour, 1/2 cup fine yellow cornmeal, 1/2 cup panko breadcrumbs if using, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sweet paprika and 1/4 teaspoon cayenne if you want heat.

3. In another bowl whisk 2 large eggs with 1/2 cup buttermilk or whole milk until smooth.

4. Lightly dust each pickle chip in a little of the flour mixture to help the egg stick, then dip into the egg mixture, then press into the flour mixture to fully coat; for extra crunch do a second dip in egg and a second press into the dry mix.

5. Pour about 4 cups vegetable oil or peanut oil into a heavy pot or deep fryer and heat to 350 to 375 F; use a candy or fry thermometer so you keep steady temperature.

6. Fry the pickles in batches so the oil temp does not fall, about 1 to 2 minutes per side or until golden brown and crisp; turn once with tongs and do not overcrowd the pot.

7. Remove fried pickles to a wire rack set over a baking sheet or onto paper towels to drain; season immediately with a little extra kosher salt if desired.

8. Let cool a minute so they stay crisp, then serve right away with ranch, blue cheese dressing, or garlic aioli for dipping.

9. Tips and hacks: keep the oil between 350 and 375 F or the coating will soak up oil; patting pickles dry is huge; panko gives the best crunch; if coating falls off try dusting lightly with flour first before the egg, and always work in small batches.

Equipment Needed

1. Heavy-bottomed pot (6 to 8 qt) or a deep fryer, for frying the pickles
2. Candy or fry thermometer, to keep oil steady at 350 to 375 F
3. Two shallow bowls, one for the flour/cornmeal mix and one for the egg + milk wash
4. Whisk, to beat the eggs and milk smooth
5. Cutting board and sharp knife, to slice whole pickles into 1/4 inch chips
6. Tongs and a slotted spoon or spider, to turn and lift pickles without splashing oil
7. Wire rack set over a baking sheet, or paper towels, for draining and keeping them crisp
8. Measuring cups and spoons, for the flour, cornmeal, spices and liquids

FAQ

Crispy Fried Pickles Recipe Substitutions and Variations

• All purpose flour: use a 1-to-1 gluten free baking blend for gluten free pickles, or rice flour for extra crisp, or whole wheat flour for a nuttier, denser coating.
• Fine yellow cornmeal: swap with fine polenta or semolina, or crush cornflakes for crunch, you can also just add a little extra panko.
• Panko breadcrumbs: replace with regular breadcrumbs, crushed saltine or Ritz crackers, or crushed tortilla chips for a Southwest vibe.
• Buttermilk or whole milk: make quick buttermilk by stirring 1 tbsp vinegar or lemon into 1 cup milk and waiting 5 minutes, or thin plain yogurt or sour cream with a splash of water or milk.

Pro Tips

– Pat the pickle slices super dry, then let them sit on paper towels for a few minutes, flip once. If you have time pop them uncovered in the fridge for 10 to 15 minutes, it really helps the batter stick and cuts splatter. Dont skip this.

– Keep the oil steady at about 350 to 375 F and fry small batches so the temp doesnt plunge. Use a thermometer, and test with one chip first so you dont overcook a whole batch.

– For maximum crunch do the light flour dust then egg then dry mix, and repeat once more, pressing panko into the coating as you go. Let the coated pickles rest on a rack in the fridge for 5 to 10 minutes so the crust sets and is less likely to fall off.

– Drain on a wire rack over a baking sheet not paper towels, and salt them right after they come out of the oil so the seasoning sticks. If you need to hold them for a bit keep them in a low oven set to about 200 F on the rack so they stay crisp.

– Use peanut oil if you want the best frying performance but watch for nut allergies. For an extra light crisp add a tablespoon of cornstarch or rice flour to the dry mix, it makes the crust less greasy and more shatteringly crunchy.