Crispy Fried Pickles (Printable)
Tangy dill pickles fried crispy and golden, served with ranch dressing. Ideal for snacks or appetizers.
# What you'll need:
→ Pickles
01 - 16 oz dill pickle chips, well drained and patted dry
→ Breading
02 - 1 cup all-purpose flour
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - 1/2 tsp cayenne pepper (optional)
06 - 1/2 tsp black pepper
07 - 1/2 tsp salt
→ Wet Mixture
08 - 2 large eggs
09 - 1/2 cup buttermilk
→ Coating
10 - 1 cup panko breadcrumbs
11 - 1 cup cornmeal
→ For Frying
12 - 3 cups vegetable oil for deep frying
→ To Serve
13 - 3/4 cup ranch dressing
# Directions:
01 - Drain dill pickle chips and pat dry thoroughly with paper towels.
02 - Arrange three shallow bowls: one with mixed flour, garlic powder, paprika, cayenne, black pepper, and salt; second with whisked eggs and buttermilk; third with combined panko breadcrumbs and cornmeal.
03 - Dredge each pickle slice in seasoned flour, shake off excess, dip into egg and buttermilk mixture allowing excess to drip, then press into breadcrumb and cornmeal blend until fully coated.
04 - Preheat vegetable oil in a deep pot or heavy skillet to 350°F (175°C).
05 - Fry coated pickles in batches for 2 to 3 minutes, turning once until golden brown and crispy.
06 - Remove pickles with a slotted spoon and drain on paper towels; serve immediately with ranch dressing.
# Expert Suggestions:
01 -
- They're impossibly crispy on the outside and stay tangy on the inside—a textural dream.
- Ready in 30 minutes flat, making them perfect for last-minute entertaining.
- Somehow everyone eats way more than they think they will, then asks for the recipe.
02 -
- If your pickles aren't completely dry, the batter will slide right off and you'll end up with greasy, breading-less pickles that nobody wants.
- Oil temperature is everything—too cool and they'll absorb oil and feel heavy, too hot and the outside burns before the inside gets crispy.
03 -
- Breading the pickles more than a few minutes before frying is fine, but don't let them sit wet in the egg mixture or they'll get soggy and the coating won't adhere properly.
- If your oil starts foaming excessively, it means some moisture is still hiding on your pickles—drain the oil, start fresh, and make sure you're truly getting them dry.