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There are few things as addictive as fried pickles. Fortunately, you can make this delicious appetizer right in your own home, with no special equipment!
I’ll show you how to make fried pickles that are just as good as in a restaurant. Dare I say, better than a restaurant?
Yes, I do dare. The Prince even says so, and he is by far the toughest critic of my cooking. I never get tired of hearing, “Mom, yours are still better” when we order fried pickles in a restaurant.
This fried pickle recipe is the perfect appetizer or side dish for game days, Super Bowl parties or any time you’re feeling like bringing the restaurant home.
And now that we can make our favorite snack gluten free, everyone can enjoy!
What’s in this fried pickles recipe
Here are the simple ingredients you’ll need to make this easy recipe:
- Dill pickles. The best option is pickle slices, also called dill pickle chips. You can find pickle chips in most grocery stores packaged as “hamburger slices“. If you’re unable to find hamburger slices, slice your own whole pickle into 1/4 inch thick slices.
- Ranch dressing. We’ll use it in our batter and also in our dipping sauce.
- Ranch seasoning (dry mix)
- Flour. Use gluten-free flour for a gluten free option.
- Breadcrumbs. Either plain unseasoned breadcrumbs or panko breadcrumbs work well. Use plain gluten-free breadcrumbs or gluten-free panko breadcrumbs for a gluten free option.
How to make fried pickles
Making fried pickles is a three-step process:
- Dip the pickles in the batter. The batter consists of pickle juice, ranch dressing, egg, flour (or gluten free flour) and cornstarch.
- Dredge the pickles in the breading, which is made from breadcrumbs (or gluten free breadcrumbs) and dry ranch seasoning.
- Fry the pickles in oil until they are golden brown.
The best method for doing this is to set up an assembly line on the counter top so you can move through each step easily.
Be sure to set up a drying station for when you remove the pickles from the oil. Paper towels set up on a wire rack will absorb any excess oil and help the pickles to remain crispy.
Find the full instructions in the recipe card below.
Tips for making the perfect crispy fried pickles
Here are my best practices for getting perfectly crispy pickles every time:
- Start with dry pickles if you want a crispy end result. The best way to dry your pickle slices is to lay paper towels flat on a baking sheet and arrange the pickles in a single layer. Cover them with another paper towel to absorb the excess moisture.
- You don’t need a deep fryer to get restaurant-style results. You only need a skillet that’s at least 2 inches deep, and enough oil that the pickles can float in – about a half-inch. This will mimic the process of making deep-fried pickles.
- Fry your pickles in small batches, being careful not to overcrowd the pan.
- Pull your fried pickles out of the oil when they start to turn a golden brown color. They will look darker once they are placed on a cooling rack.
Don’t skip the dip
For the dipping sauce, keep it simple – a creamy dip like ranch dressing with a little hot sauce mixed in is perfect.
The amount of hot sauce you use will depend on your own preferences, so I don’t provide measurements below.
Remember, this is bar food – keep it simple and casual.
How to store leftover fried pickles
This recipe makes a huge batch!
If you have leftovers, either wrap them in aluminum foil or seal them in an airtight container in the refrigerator. Be sure to reheat them within 2-3 days.
How to reheat fried pickles
Here are the two best ways to reheat your fried pickles that will restore their crispy texture:
- Conventional oven (or a toaster oven with a conventional oven option). Arrange the pickles in a single layer on a baking sheet lined with aluminum foil or parchment paper. Do not overcrowd. Pop them in the oven for 3-5 minutes at 400 degrees F, watching closely.
- Air fryer. Place leftover fried pickles in a single layer in the air fryer basket and for 2-3 minutes at 350 degrees F.
Whatever you do, don’t try to microwave your leftover pickles! Microwaving will pretty much guarantee a soggy end result.
I can’t wait for you to make these crispy, salty, delicious fried pickles! Let me know if you’re as obsessed with them as we are! Drop a star rating or leave a comment below. Enjoy!
For more tasty appetizer recipes, try these:
- Sheet Pan Nachos with Ground Turkey
- Buffalo Chicken Dip with Ranch
- Restaurant-Style 3 Cheese Queso Dip
- Healthy Mexican Layer Dip
- Elote Dip with Cream Cheese
Easy Fried Pickles Recipe (with Gluten Free Option)
- 1 16-20 oz. jar of kosher dill pickle hamburger slices
- 1/2 cup ranch dressing plus extra for dipping
- 1 envelope dry ranch dressing mix
- 1 egg
- 1/4 cup cornstarch
- 1 cup flour
- 2 cups unseasoned breadcrumbs
- canola oil for frying
- Drain the juice out of the jar of pickles into a measuring cup, and add enough water to equal 1 cup of liquid. Whisk the liquid in a mixing bowl with the 1/2 cup ranch dressing, egg and cornstarch and flour.
- In a second bowl, combine the breadcrumbs and envelope of dry ranch dressing.
- Place pickles in a single layer on paper towels and place more paper towels on top to dry the pickles as much as possible.
- Heat 1/2 inch of vegetable oil in a large, deep skillet over medium-high heat. Test the oil temperature by pouring a few drops of water onto the surface. If the water sizzles, the oil is ready.
- Dip pickles in batter, allowing any excess batter to drip off. Then dredge the coated pickles in the breadcrumb mixture, then place into the oil. Allow pickles to cook in the hot oil until they float to the top and become golden in color. Flip as necessary.
- Remove with a slotted spoon onto a wire rack lined with paper towels. Serve warm, with ranch dipping sauce.