Fried Pickles

How to Make Fried Pickles

1. 1

   Step 1: Drain and dry the pickles

   Pour the pickle chips into a colander and allow excess brine to drain for several minutes. Pat each chip dry with paper towels so the coating adheres and the oil doesn't splatter when frying.

   For this step

   • 12 ozDill pickle chips, drained
   
2. 2

   Step 2: Mix the dry dredge

   In a shallow bowl whisk together the all-purpose flour, yellow cornmeal, and the seasoning mix until evenly combined. Set the dry mixture aside on a plate or rimmed tray for easy dredging.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupYellow cornmeal
   • 1 1/2 tspSeasoning mix (kosher salt, black pepper, garlic powder, cayenne)
   
3. 3

   Step 3: Make the wet batter and coat pickles

   In a separate bowl whisk the buttermilk with the large egg until smooth. Working in batches, dip each dried pickle chip into the buttermilk mixture, letting excess drip off, then press into the dry dredge to fully coat; place coated chips on a wire rack to rest briefly.

   For this step

   • 3/4 cupButtermilk
   • 1 largeLarge egg
   
4. 4

   Step 4: Heat oil and deep-fry until golden

   Heat the vegetable oil in a deep fryer or heavy pot to 375°F (190°C), using a thermometer to maintain temperature. Fry the pickles in small batches for 60–90 seconds, turning once, until golden and crisp; transfer to a wire rack or paper towel-lined tray to drain and repeat with remaining chips.

   For this step

   • 4 cupsVegetable oil (for deep-frying)
   
5. 5

   Step 5: Season and serve with ranch

   Lightly season the hot fried pickles with a pinch of salt if desired and serve immediately with the ranch dressing for dipping. To keep multiple batches warm and crisp, hold them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes.

   For this step

   • 1/2 cupRanch dressing (for serving)
   

1. Pour the pickle chips into a colander and allow excess brine to drain for several minutes. Pat each chip dry with paper towels so the coating adheres and the oil doesn't splatter when frying.
2. In a shallow bowl whisk together the all-purpose flour, yellow cornmeal, and the seasoning mix until evenly combined. Set the dry mixture aside on a plate or rimmed tray for easy dredging.
3. In a separate bowl whisk the buttermilk with the large egg until smooth. Working in batches, dip each dried pickle chip into the buttermilk mixture, letting excess drip off, then press into the dry dredge to fully coat; place coated chips on a wire rack to rest briefly.
4. Heat the vegetable oil in a deep fryer or heavy pot to 375°F (190°C), using a thermometer to maintain temperature. Fry the pickles in small batches for 60–90 seconds, turning once, until golden and crisp; transfer to a wire rack or paper towel-lined tray to drain and repeat with remaining chips.
5. Lightly season the hot fried pickles with a pinch of salt if desired and serve immediately with the ranch dressing for dipping. To keep multiple batches warm and crisp, hold them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes.