Ingredients
Scale
For the Fried Pickles:
- 1 (32-ounce) jar dill pickle chips, drained and thoroughly patted dry
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup buttermilk
- 1½ cups panko breadcrumbs
- ½ cup cornmeal
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika (or ½ teaspoon cayenne pepper for spicy version)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying (about 4-6 cups, depending on pot size)
For Serving:
- 1 cup ranch dressing (store-bought or homemade)
- Fresh chopped dill or parsley for garnish (optional)
- Lemon wedges (optional)
Instructions
- Prepare the Pickles: Remove pickle chips from the jar and drain them in a colander. Spread them out in a single layer on several layers of paper towels. Pat them completely dry with additional paper towels—this step is crucial for helping the breading stick properly. The drier your pickles, the better your coating will adhere.
- Set Up Breading Station: Arrange three shallow bowls or pie plates in a row. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and buttermilk until well combined. In the third bowl, combine the panko breadcrumbs, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper. Mix the dry ingredients thoroughly to ensure even distribution of seasonings.
- Bread the Pickles: Working with one pickle chip at a time (or a few at once once you get the hang of it), dredge each pickle in the flour, shaking off any excess. Then dip it into the egg mixture, letting excess drip off. Finally, press it firmly into the breadcrumb mixture, coating both sides thoroughly and pressing gently so the breading adheres well. Place breaded pickles on a clean plate or tray. Repeat until all pickles are coated.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep skillet to a depth of about 1½ to 2 inches. Heat the oil over medium-high heat until it reaches 350-375°F on a deep-fry thermometer. This temperature range is ideal for achieving golden, crispy pickles without burning the breading. If you don’t have a thermometer, test the oil by dropping in a small pinch of breadcrumbs—if they sizzle immediately and turn golden within 30 seconds, your oil is ready.
- Fry the Pickles: Working in small batches (don’t overcrowd the pan), carefully lower 5-7 breaded pickle chips into the hot oil using tongs. Fry for 2-3 minutes, flipping once halfway through, until they’re deep golden brown on both sides. The pickles should be uniformly golden and crispy. Avoid moving them around too much during frying—let them develop a crust first.
- Drain and Keep Warm: Use a slotted spoon or kitchen spider to transfer fried pickles to a wire rack set over a baking sheet. This allows excess oil to drip away while keeping the pickles crispy (paper towels can make them soggy). Season immediately with a light sprinkle of salt while they’re still hot. Keep finished batches warm in a 200°F oven while you fry the remaining pickles.
- Serve Immediately: Transfer fried pickles to a serving platter. Garnish with fresh chopped dill or parsley if desired. Serve hot with ranch dressing, and optional lemon wedges for squeezing. These are best enjoyed fresh and hot, straight from the fryer!
Notes
- Oil Temperature is Critical: Maintaining proper oil temperature (350-375°F) ensures crispy, non-greasy pickles. If the oil is too cool, your pickles will absorb excess oil and become soggy. If it’s too hot, the breading will burn before the pickle heats through.
- Dry Those Pickles: The number one mistake is not drying pickles thoroughly. Moisture prevents breading from adhering and creates steam during frying, leading to soggy results.
- Don’t Overcrowd: Frying too many pickles at once drops the oil temperature significantly and leads to greasy, limp results. Work in small batches for best results.
- Spicy Variation: For a kick of heat, add ½ to 1 teaspoon cayenne pepper to your breadcrumb mixture, or use spicy pickle chips instead of regular dill pickles.
- Baked Option: For a lighter version, arrange breaded pickles on a parchment-lined baking sheet, spray lightly with cooking spray, and bake at 425°F for 15-20 minutes, flipping halfway through, until golden and crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 5-6 pickle chips with 2 tablespoons ranch
- Calories: 285
- Sugar: 3g
- Sodium: 895mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 68mg