Fried Pickles Recipe: Crunchy Dill Pickle Chips with Buttermilk Ranch Dip

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Fried pickles are tangy dill pickle slices in a crisp, seasoned crust, served hot with a cool dip. The sour brine inside the coating is what makes them addictive. This fried pickles recipe uses a simple flour and cornmeal dredge, takes 25 minutes, and makes enough for four people as an appetizer. It includes an oven and air fryer method as well.

Ingredients

For the pickles:

• 1 jar (24 ounces) dill pickle chips or sandwich slices, or 4 whole dill pickles sliced 1/4 inch thick
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt (the pickles are already salty)
• 2 large eggs
• 1/2 cup buttermilk
• Vegetable or peanut oil for frying, about 2 inches deep

For the dipping sauce:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon pickle brine
• 1 tablespoon chopped chives
• 1/2 teaspoon garlic powder
• Pinch of black pepper

Instructions

1. Drain the pickles and spread them on a layer of paper towels. Cover with more towels and press firmly. Let them dry for 10 minutes. Dry pickles keep the coating attached.
2. Whisk all the dip ingredients in a small bowl and refrigerate until needed.
3. Set up three shallow bowls: one with 1/2 cup of the flour; one with the eggs and buttermilk whisked together; one with the remaining 1/2 cup flour, cornmeal, garlic powder, paprika, onion powder, pepper, cayenne and salt.
4. Heat 2 inches of oil in a heavy pot to 375°F (190°C).
5. Dredge a few pickles in the plain flour, shake off the excess, dip in the egg mixture, then press into the seasoned flour mixture until fully covered.
6. Fry in batches of 8 to 10 pieces for 1 1/2 to 2 minutes, turning once, until deep golden brown.
7. Remove with a slotted spoon to a wire rack. Season lightly with additional paprika or salt if needed.
8. Serve immediately with the dip.

Cooking Methods

Panko Variation for Air Fryer and Oven

Swap the cornmeal-flour coating for 1 1/2 cups panko mixed with 1/2 cup grated Parmesan and the same spices. Dredge in flour, then egg, then the panko mixture, pressing so the crumbs adhere. Spray both sides with oil before baking or air frying.

Tips for Crispy Fried Pickles

• Blot thoroughly. This is the most important step. Wet pickles cause the crust to slip.
• Choose firm pickles. Refrigerated deli-style dill pickles hold up better than very soft ones. Thicker slices (1/4 inch) are easier to coat than thin chips.
• Use a thermometer. At 375°F the coating sets quickly before the pickle releases too much liquid.
• Fry in small batches. Crowding drops oil temperature and causes greasy results.
• Use the one-hand, two-hand method. Use one hand for wet ingredients and the other for dry to avoid clumpy fingers.
• Serve right away. The crust softens within about 15 minutes.

Variations

Pickle Spears

Cut whole dill pickles into quarters lengthwise. Coat as directed and fry for 2 to 3 minutes. Spears give a juicier center and a larger bite.

Beer-Battered Pickles

Whisk 1 cup flour, 1/2 teaspoon salt and 3/4 cup cold lager into a thin batter. Dip dry pickles and fry at 375°F until golden, about 2 minutes.

Spicy Pickles

Use hot dill or jalapeño-brined pickles, or add 1 teaspoon cayenne and a tablespoon of hot sauce to the egg wash.

Pretzel-Crusted

Replace the cornmeal with finely crushed pretzels for a salty, malty crunch.

Other Dips

Try comeback sauce, honey mustard, blue cheese dressing, or a mix of ketchup, mayonnaise and horseradish.

Serving Ideas

Pile fried pickles on a platter with the dip, or serve them as a topping for burgers and chicken sandwiches. They are also a good side for barbecue plates, fried fish, and sliders.

Storage

Fried pickles taste best fresh. Refrigerate leftovers for up to 2 days in a container lined with paper towels. Reheat on a rack in a 425°F oven or in an air fryer at 375°F for 4 to 6 minutes. Uncooked breaded pickles can be frozen on a tray, then bagged for up to 1 month, and cooked straight from frozen with a minute or two of extra cooking time.

Where Fried Pickles Come From

Fried pickles are generally associated with the American South, where deep-fried bar food and roadside restaurants made them a regular menu item. The idea is simple: the acidic, salty pickle contrasts with a hot, crunchy coating. Because pickles are already seasoned, the breading needs less salt than most fried foods, which is why the recipe above keeps added salt low.

Building a Fried Pickle Platter

For a party, serve fried pickles in a basket lined with parchment, with two or three dips on the side. Add other fried or crisp items to round it out: onion rings, fried jalapeño slices, or pickled okra. A few lemon wedges and a bowl of extra pickle spears keep things fresh.

Troubleshooting

• Coating slides off: The pickles were still wet, or the flour step was skipped. The first flour dredge gives the egg something to hold on to.
• Too salty: Rinse briefly and blot very dry, or use reduced-sodium pickles, and leave salt out of the coating.
• Too dark but raw inside the crust: Oil is too hot. Lower to 365°F.
• Pale and greasy: Oil is too cool or the pan was crowded.

FAQ

What kind of pickles work best?

Dill pickles with firm texture and good tang, such as kosher dills or refrigerated deli pickles. Sweet pickles and bread and butter chips can be fried but the flavor is quite different.

Why are my fried pickles soggy?

Typical reasons are not drying the pickles, using oil that is too cool, or letting them sit before serving. Blot well and keep the oil at 375°F.

Do I need to use buttermilk?

No. Plain milk with eggs, or just beaten eggs, works. Buttermilk adds mild tang that goes well with the pickles.

Can I make fried pickles ahead for a party?

Bread the pickles up to 2 hours in advance and keep them on a tray in the refrigerator, then fry just before serving. A warm oven at 200°F can hold a batch for up to 20 minutes while you finish frying.

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