Crispy Southern Fried Pickles with Ranch Dip

Why you’ll love it

• Extra crunchy coating thanks to a double layer of flour and cornmeal.
• Budget-friendly: one jar of pickles feeds a crowd.
• Quick: ready in about 35 minutes, homemade ranch included.

Quick facts

Ingredients

For the ranch dip

• 1/2 cup (120 g) sour cream
• 1/4 cup (60 g) mayonnaise
• 2 tbsp buttermilk
• 1 tsp lemon juice
• 1 tsp dried dill (or 1 tbsp chopped fresh dill)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp chopped fresh chives or parsley
• Salt and black pepper, to taste

For the pickles

• 1 jar (24 oz / 680 g) dill pickle chips, preferably crinkle-cut (about 3 cups drained)
• 1/2 cup (65 g) all-purpose flour, for the first dredge
• 1/2 cup (120 ml) buttermilk
• 1 large egg

For the coating and frying

• 1 cup (125 g) all-purpose flour
• 1/2 cup (70 g) fine yellow cornmeal
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (use 1/4 tsp for mild)
• 1/2 tsp kosher salt, plus more for sprinkling
• 1/2 tsp black pepper
• About 4 cups (1 liter) peanut or vegetable oil, for frying

Step-by-step method

1. Make the ranch dip. In a small bowl, stir together the sour cream, mayonnaise, buttermilk, lemon juice, dill, garlic powder, onion powder and chives. Season with salt and pepper and refrigerate while you prepare the pickles.

2. Dry the pickles. Drain the pickle chips and spread them in a single layer on a clean kitchen towel or several paper towels. Pat the tops dry and let them sit 10 minutes, patting again. The drier they are, the better the coating sticks.

3. Set up the stations. Put the 1/2 cup flour in a shallow dish. In a second dish, whisk the buttermilk and egg. In a third dish, whisk the 1 cup flour, cornmeal, paprika, garlic powder, cayenne, salt and pepper.

4. Heat the oil. Pour oil into a heavy pot or deep skillet to a depth of about 1 1/2 inches (4 cm) and heat over medium-high to 375°F (190°C). Set a wire rack over a sheet pan nearby.

5. Coat the pickles. Working with a handful at a time, toss the pickles in the plain flour and shake off the excess, dip them in the buttermilk mixture and let the extra drip off, then press them into the cornmeal coating until well covered. Place them on a plate in a single layer.

6. Fry in batches. Fry the pickles in small batches, without crowding, 2–3 minutes, turning once, until deep golden and crisp. Let the oil come back to 375°F (190°C) between batches.

7. Drain and serve. Lift the pickles out with a spider or slotted spoon onto the wire rack and sprinkle lightly with salt. Serve right away with the ranch dip.

How to know it is done

The fried pickles are ready when the coating is an even, deep golden brown, feels firm and crisp when tapped with tongs, and the bubbling around them slows down. If they look pale, they will be soft; give them another 30 seconds. Taste one first: it should crunch loudly and the pickle inside should be hot.

Tips for the best result

• Pat the pickles very dry; extra brine makes the coating slide off in the oil.
• Use crinkle-cut chips: the ridges grip the coating and give extra crunch.
• Keep the oil at 375°F (190°C) with a thermometer; cooler oil makes them greasy.
• Drain them on a wire rack instead of paper towels so the bottoms stay crisp.

Variations and substitutions

• Pickle spears: use halved pickle spears and fry 3–4 minutes.
• Air fryer: coat as directed, spray well with oil and air fry at 400°F (200°C) 8–10 minutes, turning and spraying halfway.
• Spicy pickles: use spicy dill chips and add a dash of hot sauce to the buttermilk.
• Different dip: serve with comeback sauce, remoulade or spicy mayo instead of ranch.
• Beer batter: replace the buttermilk and egg with 3/4 cup (180 ml) cold lager whisked into 3/4 cup (95 g) flour.

Make ahead

The ranch dip can be made up to 3 days ahead and tastes even better after a night in the refrigerator. You can coat the pickles up to 1 hour ahead and keep them in a single layer on a rack in the refrigerator, which also helps the coating set. Fry them just before serving.

Storage and reheating

Fried pickles are best eaten fresh. Refrigerate leftovers in an airtight container up to 2 days and reheat them on a sheet pan in a 400°F (200°C) oven for 5–7 minutes, or in an air fryer 3–4 minutes, until crisp again. Keep the ranch dip covered in the refrigerator up to 5 days. Freezing is not recommended.