There’s something absolutely irresistible about fried pickles. That first bite—the satisfying crunch of the golden coating giving way to that briny, tangy pickle inside—is pure comfort food magic. Paired with a cool, creamy homemade ranch dipping sauce, these fried pickles are the perfect appetizer for game day, parties, or when you’re simply craving something deliciously indulgent.
I first fell in love with fried pickles at a small roadside diner in the South. The basket arrived at my table, steam rising from the perfectly golden rounds, and I knew I had to recreate this magic at home. After countless batches and taste tests, I’ve perfected this recipe to share with you.
What Makes These Fried Pickles Special
- Extra crispy coating that stays crunchy
- Perfectly seasoned breading with a hint of cayenne heat
- Tangy dill pickle flavor in every bite
- Homemade ranch that beats any store-bought version
- Easy to make in about 30 minutes
Ingredients
For the Fried Pickles:
| Ingredient | Amount | Notes |
|---|---|---|
| Dill pickle slices | 32 oz jar (about 40-50 slices) | Chips or rounds work best |
| All-purpose flour | 1 cup | For the dredging station |
| Cornstarch | ¼ cup | Secret to extra crispiness |
| Eggs | 2 large | Beaten |
| Buttermilk | ½ cup | Adds tang and tenderness |
| Panko breadcrumbs | 1½ cups | Japanese-style for max crunch |
| Plain breadcrumbs | ½ cup | For better adhesion |
| Garlic powder | 1 teaspoon | |
| Onion powder | 1 teaspoon | |
| Paprika | 1 teaspoon | Smoked paprika works great too |
| Cayenne pepper | ¼ to ½ teaspoon | Adjust to heat preference |
| Dried dill | 1 teaspoon | Enhances pickle flavor |
| Salt | ½ teaspoon | |
| Black pepper | ½ teaspoon | Freshly ground |
| Vegetable oil | For frying | About 2-3 inches in pot |
For the Homemade Ranch Dip:
| Ingredient | Amount |
|---|---|
| Mayonnaise | ¾ cup |
| Sour cream | ¼ cup |
| Buttermilk | 2-3 tablespoons |
| Fresh dill, minced | 1 tablespoon |
| Fresh chives, minced | 1 tablespoon |
| Fresh parsley, minced | 1 tablespoon |
| Garlic, minced | 1 clove |
| Onion powder | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Black pepper | ⅛ teaspoon |
| Lemon juice | 1 teaspoon |
| Worcestershire sauce | ½ teaspoon |
Equipment Needed
- Large heavy-bottomed pot or Dutch oven (for frying)
- Deep-fry or candy thermometer
- Wire cooling rack set over a baking sheet
- Three shallow bowls or dishes (for breading station)
- Slotted spoon or spider strainer
- Paper towels
Step-by-Step Instructions
Step 1: Prepare the Ranch Dip (Make Ahead)
Making the ranch first allows the flavors to meld while you prepare everything else.
- In a medium bowl, whisk together the mayonnaise and sour cream until smooth.
- Add the buttermilk, starting with 2 tablespoons. You can add more later if you prefer a thinner consistency.
- Stir in the minced dill, chives, parsley, and garlic.
- Add the onion powder, salt, pepper, lemon juice, and Worcestershire sauce.
- Whisk everything together until well combined.
- Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes (or up to 3 days).
Pro Tip: The ranch tastes even better if made a day ahead. The flavors have time to develop and deepen.
Step 2: Prep the Pickles
This step is crucial for achieving a crispy coating that actually sticks!
- Drain the pickles in a colander and let them sit for 5 minutes.
- Spread the pickle slices in a single layer on a clean kitchen towel or several layers of paper towels.
- Place another layer of towels on top and gently press to remove excess moisture.
- Let the pickles dry for at least 15-20 minutes. The drier the pickles, the better the breading adheres.
Why This Matters: Wet pickles = soggy coating that falls off. Taking time to dry them properly makes all the difference!
Step 3: Set Up Your Breading Station
Organization is key for efficient breading. Set up three shallow bowls in a row:
Bowl 1 – Flour Mixture:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Bowl 2 – Egg Wash:
- 2 eggs, beaten
- ½ cup buttermilk
- 1 teaspoon hot sauce (optional, for extra kick)
Bowl 3 – Breadcrumb Coating:
- 1½ cups Panko breadcrumbs
- ½ cup regular breadcrumbs
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Mix each bowl thoroughly.
Step 4: Bread the Pickles
Use the “dry hand, wet hand” technique to keep one hand clean:
- Flour: Using your dry hand, dredge a pickle slice in the flour mixture, coating all sides. Shake off excess.
- Egg Wash: Transfer to the egg wash. Using your wet hand, flip to coat completely.
- Breadcrumbs: Transfer to the breadcrumb mixture. Using your dry hand, press the breadcrumbs firmly onto the pickle, coating evenly.
- Rest: Place breaded pickles on a wire rack. Let them rest for 10 minutes before frying—this helps the coating set.
- Repeat with remaining pickles.
Pro Tip: For an extra-thick, extra-crunchy coating, double-dip! After the first coating, dip again in egg wash, then breadcrumbs.
Step 5: Heat the Oil
- Pour 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven.
- Attach a deep-fry thermometer to the side of the pot.
- Heat the oil over medium-high heat until it reaches 375°F (190°C).
- While heating, line a baking sheet with paper towels and place a wire rack on top.
Important Safety Tips:
- Never fill the pot more than halfway with oil
- Keep a lid nearby in case of emergency
- Never leave hot oil unattended
- Keep water away from hot oil
Step 6: Fry the Pickles
- Carefully lower 5-6 pickle slices into the hot oil using a slotted spoon. Don’t overcrowd the pot!
- Fry for 2-3 minutes, flipping halfway through, until golden brown and crispy.
- Use a slotted spoon or spider strainer to transfer fried pickles to the prepared wire rack.
- Immediately season with a light sprinkle of salt while still hot.
- Allow the oil to return to 375°F between batches.
- Repeat with remaining pickles.
Why 375°F? Too low and the pickles absorb oil and get greasy. Too high and the coating burns before cooking through. 375°F is the sweet spot!
Step 7: Serve and Enjoy!
- Arrange the fried pickles on a serving platter.
- Place the ranch dip in a small bowl in the center or alongside.
- Garnish with fresh dill sprigs if desired.
- Serve immediately while hot and crispy!
Recipe Tips & Tricks
For the Crispiest Fried Pickles:
- Dry those pickles thoroughly! I cannot stress this enough. Moisture is the enemy of crispy coating.
- Don’t skip the cornstarch in the flour mixture. It creates an extra-crispy texture.
- Use Panko breadcrumbs. They’re lighter and crispier than regular breadcrumbs.
- Maintain oil temperature. Use a thermometer and don’t overcrowd the pot.
- Let breaded pickles rest before frying to help the coating adhere.
- Serve immediately. Fried pickles are best eaten within 10 minutes of frying.
Pickle Selection Tips:
- Best pickles to use: Dill pickle chips or rounds (pre-sliced, uniform thickness)
- Avoid: Whole pickles that you slice yourself (uneven thickness = uneven cooking)
- Good brands: Claussen, Vlasic, Mt. Olive, or your favorite deli-style pickle
- Spear alternative: You can use pickle spears cut lengthwise for “pickle fries”
Final Thoughts
These tangy fried pickles with homemade ranch are guaranteed crowd-pleasers. The contrast of the crispy, seasoned coating with the cool, creamy ranch and the briny crunch of the pickle inside is absolutely addictive.
Once you make these at home, you’ll never order them at a restaurant again! They’re fresher, crispier, and you can customize the seasonings exactly to your taste.
I’d love to hear how your fried pickles turn out! Leave a comment below with your experience, questions, or any fun variations you tried.
