Our favorite Fried Pickles with perfectly crispy, and well-seasoned breading. Serve them with a bowl of ranch for dipping, and watch them disappear!
Prep Time15 minutesminutes
Cook Time20 minutesminutes
Total Time35 minutesminutes
116-oz jar sliced pickles, drained
Vegetable oil, for frying
½teaspoonground black pepper
Lay the pickles on a baking sheet with a paper towel, pat the tops dry with another paper towel and set aside.
In a deep skillet, preheat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F on a thermometer. (I like to use a clip on pot thermometer to monitor the oil tempruatre while frying.)
In a mixing bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika and baking powder.
In another mixing bowl, beat the milk and eggs until combined.
Dip 5-6 pickle slices in the dry ingredients then into the wet ingredients, then coat them a final time in the dry ingredients.
Fry the pickles in the hot oil for about 1-2 minutes, or until they are golden brown, flipping them over halfway.
Use a slotted spoon to remove the pickles from the oil and place them on a paper towel-lined plate to drain any excess oil.
Repeat this process with the remaining pickles.
Serve with freshly chopped parsley and ranch, if desired.
Storing: Keep the fried pickles in your refrigerator, preferably sealed in an airtight container or storage bag. I like to add a clean, dry paper towel in there to absorb any moisture and keep them from getting too soggy.
Reheating: Reheating fried pickles is easiest in the air fryer. Just add them to the basket, and air-fry at 450°F until heated through. You can also do this in the oven.
Pickle Options: You don’t have to use any particular kind of pickles - as long as you dry them, almost any pickles will work. Dill chips are the most common, but you could use sandwich slices for really big fried pickles, or even pickle spears! Sweet pickles also work, although they’re much less common.
Drying the Pickles: I can’t stress this enough - drying the pickles is essential to getting a really crispy crunch. If your pickles are still damp when you bread them, the breading will be a bit soggy and won’t stick very well.
Heating the Oil: The other big thing to remember is to heat your oil to the right temperature, and keep it there. I highly recommend using a thermometer that clips onto your frying pan (I use this candy thermometer) when frying. If your oil gets too hot, it can burn the pickles. If the oil is not hot enough, the pickles will take too long to fry and will become oily!
Baked Pickles: Yes, you can make these in the oven, too! They may not turn out quite as crispy, but they’ll still be great. Just prepare them as instructed, but then lay them on a wire rack in a rimmed baking sheet, and bake at 450°F for about 15 - 20 minutes, or until they’re golden-brown and crisped up.