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Crispy Homemade Fried Pickles with Zesty Ranch Dip

A pile of golden brown, crispy baked Fried Pickles served with a side of creamy white dipping sauce.
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Make crunchy, golden fried pickles at home using this simple recipe. This recipe includes instructions for both deep-frying and air-frying methods, paired with a zesty ranch dipping sauce.

Ingredients

Scale
  • 1 (16 ounce) jar dill pickle chips, drained and patted very dry
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (if deep-frying)
  • For the Zesty Ranch Dip: 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon fresh dill, chopped, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 tablespoon lemon juice

Instructions

  1. Prepare the pickles: Place the drained pickle chips between several layers of paper towels and press firmly to remove as much moisture as possible. Dry pickles are key for crispiness.
  2. Set up the dredging station: In one shallow dish, combine the flour, salt, pepper, paprika, and cayenne pepper. In a second dish, whisk together the eggs and milk. In a third dish, place the panko breadcrumbs.
  3. Dredge the pickles: Take a small batch of dry pickle chips and coat them thoroughly in the flour mixture, shaking off the excess. Dip them into the egg mixture, letting the excess drip off. Finally, press them firmly into the panko breadcrumbs until fully coated. Place the coated pickles on a wire rack or plate. Repeat with all pickles.
  4. Prepare the dip: Mix the mayonnaise, sour cream, dill, onion powder, garlic powder, and lemon juice in a small bowl. Stir until smooth. Cover and refrigerate while you cook the pickles.
  5. Cook the pickles (Deep Fry Method): Pour 2 inches of oil into a heavy-bottomed pot or deep fryer and heat to 375°F (190°C). Working in small batches, carefully drop the breaded pickles into the hot oil. Fry for 1 to 2 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
  6. Cook the pickles (Air Fryer Method): Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray. Arrange the breaded pickles in a single layer (work in batches). Lightly spray the tops of the pickles with cooking spray. Air fry for 6 to 8 minutes, flipping halfway through, until golden and crisp.
  7. Serve immediately with the zesty ranch dip.

Notes

  • For extra crispiness when deep-frying, you can double-coat the pickles: after the first dip in panko, dip them back into the egg wash and then into the panko again.
  • If you prefer thinner pickles, use dill pickle spears instead of chips, but adjust frying time slightly.
  • For a copycat flavor similar to restaurant versions, add 1/2 teaspoon of garlic powder to the flour mixture.

Nutrition

Find it online: https://eatableempress.com/crispy-homemade-fried-pickles-recipe/