Best Fried Pickles Recipe

I can never make enough of these fried pickles, with their extra crispy, seasoned coating and tangy pickle center. Add ranch on the side, and the whole plate is gone in minutes.

I’m fully obsessed with these fried pickles because they hit every craving at once: salty, tangy, crunchy, and totally snackable. I love how the dill pickle slices stay juicy inside while the outside brings that loud, crispy bite I keep reaching for.

And yes, I absolutely need ranch dressing on the side because dunking is half the fun. These never last long when I set them out, mostly because I hover near the plate like I’m guarding treasure.

But honestly? Same.

They’re bold, briny, messy in the best way, and exactly the kind of appetizer I want on repeat.

Ingredients

• Dill pickle slices bring the tangy, salty bite everyone’s really here for.
• Flour gives the coating something solid to cling to.
• Cornstarch helps the crust fry up lighter and extra crisp.
• Cornmeal adds that little gritty crunch, in the best way.
• Panko breadcrumbs make the outside loud, flaky, and snacky.
• Eggs help everything stick, so the coating doesn’t slide off.
• Buttermilk adds tenderness and a tiny tang that just works.
• Hot sauce gives a mild kick, but it won’t wreck your mouth.
• Garlic powder makes the breading taste fuller and less plain.
• Smoked paprika adds color, warmth, and a little backyard-cookout vibe.
• Basically, ranch is the cool, creamy dip that seals the deal.

Ingredient Quantities

• 24 ounces dill pickle slices, drained and patted dry
• 1 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 cup yellow cornmeal
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon hot sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable or peanut oil for frying, about 2 cups
• 1 cup ranch dressing for dipping

How to Make this

1. Pour oil into a heavy pot or deep skillet to a depth of about 1 1/2 inches and heat over medium-high until it reaches 350 to 375 F (175 to 190 C).

2. Drain pickle slices in a colander and pat very dry with paper towels to remove excess brine.

3. In a shallow bowl whisk eggs, buttermilk and hot sauce if using until smooth.

4. In a second shallow bowl combine flour, cornstarch, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt and black pepper.

5. Place panko breadcrumbs in a third shallow bowl or on a plate.

6. Working in batches, dredge pickles first in the flour mixture coating both sides, then dip into the egg mixture, letting excess drip off, and finally press into the panko to fully coat.

7. Carefully add a few coated pickles to the hot oil without overcrowding and fry until deep golden and crisp, about 2 to 3 minutes per side, turning as needed.

8. Transfer fried pickles to a wire rack set over a baking sheet or to paper towels to drain; keep warm in a low oven while you finish remaining batches.

9. Adjust heat as needed to maintain 350 to 375 F and repeat until all pickles are fried.

10. Serve immediately with ranch dressing for dipping.

Equipment Needed

1. Heavy pot or deep skillet for frying
2. Candy or deep fry thermometer to monitor oil temperature
3. Tongs for turning pickles and removing from oil
4. Three shallow bowls or plates for flour mix, egg mixture and panko
5. Whisk for the egg and buttermilk mixture
6. Wire rack set over a baking sheet or paper towels for draining and holding warm
7. Slotted spoon or frying spider for lifting fried pickles
8. Measuring cups and spoons for dry and wet ingredients

FAQ

Best Fried Pickles Recipe Substitutions and Variations

• All purpose flour: gluten free 1-to-1 baking flour, rice flour (lighter crisp), chickpea flour (for extra crisp and protein), or whole wheat flour (heartier flavor)
• Yellow cornmeal: fine polenta, crushed cornflakes (for extra crunch), or add extra panko breadcrumbs in equal measure
• Panko breadcrumbs: crushed potato chips, crushed pretzels, or crushed up cornflakes (all give a crunchy coating)
• Buttermilk: plain yogurt thinned with milk or water (1 part yogurt to 1 part liquid), milk plus 1 tbsp lemon juice or white vinegar per cup, or kefir

Pro Tips

– Keep the pickles bone dry before breading. Pat each slice thoroughly and let them sit on paper towels for a few minutes so the coating sticks and the oil does not sputter.

– Double up the crunch by pressing the panko firmly onto the pickles and then letting them rest briefly on a rack before frying. That short rest helps the coating adhere and prevents it from falling off in the oil.

– Maintain steady oil temperature between 350 and 375 F. If the oil is too cool the coating will soak up grease and go soggy; if it is too hot the exterior will burn before the center crisps. Fry in small batches so the temperature recovers quickly.

– Keep finished pickles on a wire rack over a sheet pan in a warm oven while you finish frying. This preserves crispness far better than stacking them on paper towels.