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Ultimate Crispy Fried Dill Pickles with Zesty Ranch Dip

A plate piled high with golden brown, crispy Fried Pickles served alongside a small ramekin of white dipping sauce.
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Make restaurant-style crispy fried dill pickles at home. This recipe uses a triple dredge technique for an ultra-crunchy crust, perfect as a game day appetizer or snack. Serve hot with a homemade zesty ranch dip.

Ingredients

Scale
  • 1 (16 ounce) jar dill pickle chips, drained well
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour (for dredging)
  • Vegetable oil, for frying
  • For the Zesty Ranch Dip: 1 cup buttermilk ranch dressing, 1 tablespoon fresh chives, chopped, 1 teaspoon hot sauce

Instructions

  1. Pat the drained dill pickle chips completely dry using paper towels. This step is key for crispiness.
  2. Set up your triple dredge station: Place the 1 cup flour, salt, pepper, garlic powder, onion powder, and paprika in a shallow dish and mix well. Place the eggs and milk in a second shallow dish and whisk until combined. Place the panko breadcrumbs in a third shallow dish.
  3. Dredge the dry pickles: Take a pickle chip and coat it thoroughly in the seasoned flour mixture, shaking off excess. Dip the floured chip into the egg wash, letting excess drip off. Finally, press the chip firmly into the panko breadcrumbs, ensuring full coverage. Place the coated pickles on a clean, dry plate.
  4. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 375 degrees F (190 degrees C). Use a thermometer to monitor the temperature.
  5. Fry the pickles: Working in small batches to avoid overcrowding the pot, carefully lower the breaded pickles into the hot oil. Fry for 1 to 2 minutes per side, until they are golden brown and shatteringly crisp. Do not overcook.
  6. Drain: Remove the fried pickles with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt immediately after frying.
  7. Prepare the dip: In a small bowl, combine the ranch dressing, chopped chives, and hot sauce. Stir until mixed.
  8. Serve immediately while hot with the zesty ranch dip.

Notes

  • For extra crispiness, chill the dredged pickles on the baking sheet for 15 minutes before frying.
  • If you prefer an air fryer method, spray the coated pickles lightly with cooking spray and air fry at 400 degrees F (200 degrees C) for 8 to 10 minutes, flipping halfway through.
  • You can substitute dill pickle spears or rounds for chips if you prefer.

Nutrition

Find it online: https://littlekitchendiary.com/fried-pickles-ultimate-crispy-recipe/