Yes — fried pickles are easy, insanely crispy, and tangy in the best way. In under 30 minutes you can turn humble dill chips into addictive, golden crunchy snacks that flirt with sweet, sour, and salty in every bite.
I make these whenever I want something salty and playful; they’re perfect for parties, late-night cravings, or stacked on a cheeseburger for next-level nostalgia. Below you’ll find a batter that puffs, a double-crisping technique, and a quick spicy-ranch dip that ties it all together.
Ingredients
- 2 cups dill pickle chips (about 12–16 slices), well drained
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 min)
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne (optional, for heat)
- 1 tsp kosher salt, divided
- Freshly cracked black pepper, to taste
- 1 1/2 cups panko breadcrumbs (for extra crunch)
- Neutral frying oil (vegetable, canola, or sunflower), about 4 cups for a medium pot
- Flaky sea salt, for finishing
- For the quick spicy ranch dip: 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 tbsp buttermilk, 1 tsp hot sauce, 1 tsp chopped chives, pinch of salt and pepper
Instructions
- Drain and pat the pickle slices dry with paper towels. Excess brine keeps the batter from sticking and makes frying splatter—get them as dry as you can.
- Make the wet mix: whisk buttermilk and the egg in a shallow bowl until smooth.
- Make the dry mix: in a separate bowl combine flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne (if using), 3/4 tsp kosher salt, and a few grinds of black pepper. Stir until evenly mixed.
- Set up a dredging station: bowl of dry mix, bowl of wet mix, and a shallow dish with panko breadcrumbs.
- Heat oil in a medium heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer—temperature matters for crispness.
- Coat each pickle chip: lightly toss in the dry mix (shake off excess), dip into the wet mix, then press into panko. For an even thicker crust, repeat: a quick second dip in the wet mix and another roll in the panko.
- Fry in small batches (4–6 chips at a time) so the oil temperature stays steady. Fry 60–90 seconds per side, or until deep golden and blistered. Use a slotted spoon to transfer to a wire rack set over a baking sheet—this keeps them crisp. Do not stack on paper towels.
- While still warm, sprinkle with flaky sea salt. Serve immediately with spicy ranch for dipping.
- Quick spicy ranch: whisk mayo, sour cream, buttermilk, hot sauce, chives, salt, and pepper. Adjust hot sauce to taste. Chill briefly or serve right away.
Tips & Notes
Use dill chips for the classic tangy-hit, but bread-and-butter pickles make a sweeter, carnival-style treat. If you want gluten-free, swap the flour/cornstarch for a 1:1 gluten-free flour blend and use gluten-free panko.
Temperature is the secret: 350°F keeps the batter cooking through without soaking up oil. A wire rack over a sheet pan beats paper towels every time for keeping that crunch.
For a Southern-style twist, use whole dill spears and increase frying time to 2–3 minutes per piece. For burger topping drama, place hot fried pickles on a cheeseburger—they sing (and this made me think of the spiritual meaning of cheeseburgers—comfort food as symbolism).
Craving extra salt? You’re not alone—this recipe pairs beautifully with salt-hungry moods. If you want to read why salt can feel so irresistible, I wrote about it here: Why Am I Craving Salt?
Weird fact: People have been pickling things for thousands of years—pickles show up in ancient Mesopotamia and throughout history as a way to preserve food. That tangy heritage makes every crispy bite feel a little like a crunchy time machine.
Leftovers? They lose crispness, but you can revive them in a 400°F oven for 5–7 minutes on a rack. Or chop and scatter over a salad for instant crunch.