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Ultimate Crispy Fried Pickles with Copycat Ranch Dip

A pile of golden brown, crispy Fried Pickles sticks served on a white plate next to a small bowl of creamy dipping sauce.
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Make perfectly crunchy, tangy fried pickles using this easy recipe. These homemade fried pickles are golden, salty, and ideal for serving as a game day snack or party appetizer with a simple, creamy ranch dipping sauce.

Ingredients

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  • 1 (24 ounce) jar dill pickle slices, drained well
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 large egg
  • 1/2 cup milk
  • 1 cup panko breadcrumbs (for extra crunch)
  • Vegetable oil, for frying
  • For the Ranch Dip: 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, pinch of salt and pepper

Instructions

  1. Pat the drained pickle slices completely dry using paper towels. This step is key for maximum crispiness.
  2. Prepare the wet mixture: In one shallow bowl, whisk together the egg and milk until combined.
  3. Prepare the dry mixture: In a second shallow bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
  4. Prepare the breading: In a third shallow bowl, place the panko breadcrumbs.
  5. Dredge the pickles: Take a few pickle slices at a time and coat them first in the flour mixture, shaking off any excess.
  6. Dip the floured pickles into the egg/milk mixture, allowing excess to drip off.
  7. Finally, press the pickles firmly into the panko breadcrumbs, coating them completely. Place the breaded pickles on a wire rack while you finish the rest.
  8. Prepare the ranch dip: In a small bowl, combine the mayonnaise, sour cream, buttermilk, parsley, dill, onion powder, garlic powder, salt, and pepper. Whisk until smooth. Refrigerate until serving.
  9. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer until it reaches about 1 1/2 inches deep. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  10. Fry the pickles: Carefully place a small batch of pickles into the hot oil, ensuring you do not overcrowd the pot. Fry for 1 to 2 minutes, turning once, until they are golden brown and crunchy.
  11. Remove the fried pickles with a slotted spoon and immediately transfer them to a plate lined with paper towels to drain excess oil.
  12. Serve the hot, crunchy fried pickles immediately with the homemade ranch dipping sauce.

Notes

  • For an Air Fryer Fried Pickles variation, spray the breaded pickles lightly with cooking spray and air fry at 400 degrees Fahrenheit for 8 to 10 minutes, flipping halfway, until golden.
  • If you prefer spears over slices, use dill pickle spears and pat them very dry before breading.
  • To achieve the Texas Roadhouse style crunch, ensure your panko breadcrumbs are fresh and press them onto the pickles firmly.

Nutrition

Find it online: https://mayaplate.com/crispy-fried-pickles-easy-recipe/