There are few things as addictive as fried pickles. Fortunately, you can make these salty, briny, crispy little treats right at 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.
What’s in this fried pickles recipe
Here’s what you need to make restaurant-quality fried pickles at home:
- Dill pickles. The best option is pickle slices, not spears. You can find pickle slices in most grocery stores packaged as “hamburger 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 for a gluten free option.
How to make fried pickles
Making fried pickles is basically a three-step process:
- Dip the pickles in the batter
- Dredge the pickles in the flour mixture
- Fry the pickles in the oil
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.
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 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 deep frying process.
- Fry your pickles in small batches, being careful not to overcrowd the pan.
- Be sure to pull your dill pickle slices 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 – some ranch dressing with a little hot sauce mixed in. This is honestly my favorite dipping sauce, and it’s decidedly un-fancy. 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
There are several different ways to restore leftover fried pickles to their original crispy glory. I have narrowed them down to the two best methods:
- 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. It’s actually easier to reheat fried pickles in an air fryer than to actually make air fryer pickles, because of the limited space capacity of an air fryer. If you have a small amount of fried pickles to reheat, an air fryer will restore their crispy texture in just 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.
Stick with one of the two methods above to avoid soggy fried pickles. Those are never fun.
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 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
How to Make Fried Pickles
- 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
- Vegetable oil
- 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 bowl with the 1/2 cup ranch dressing, egg and cornstarch and flour.
- In a separate 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 temperature of the oil 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.