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Fried Pickles With Pickled Ranch Dip
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- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1¾cups drained bread and butter pickle chips (about 8 ounces/48 chips)
- ½cup mayonnaise
- 3tablespoons finely chopped fresh dill
- 3tablespoons thinly sliced fresh chives
- ½teaspoon garlic salt (optional)
- ¼teaspoon onion powder
- 1cup buttermilk
- Kosher salt and black pepper
- 3cups canola or vegetable oil, for frying
- ¾cup all-purpose flour
- 3tablespoons hot sauce, such as Crystal
- 1¼cups Italian seasoned bread crumbs
Preparation
- Step 1
Line a large baking sheet with paper towels. Arrange 40 pickle chips (about 1½ cups) in an even layer on top, and cover with another layer of paper towels, pressing gently to absorb excess moisture. Set aside.
- Step 2
Prepare the pickled ranch dip: Finely chop the remaining 8 pickle chips. Transfer to a small bowl and add the mayonnaise, dill, chives, garlic salt (if using), onion powder and ⅓ cup buttermilk. Stir to combine, season to taste with salt and chill until ready to serve.
- Step 3
Add the oil to a medium saucepan and heat over medium-high until oil comes to 375 degrees, about 5 minutes. Cover another baking sheet with paper towels for draining the fried pickles.
- Step 4
In a medium bowl, whisk the flour with 2 teaspoons each salt and pepper. In another medium bowl, whisk the remaining ⅔ cup buttermilk with the hot sauce. Add the bread crumbs to a large shallow bowl. Working in about four batches, add about 10 pickle chips to the flour mixture and toss to coat. Transfer to the buttermilk mixture, turning until coated. Allow the excess buttermilk mixture to drip off, then transfer to the bread crumbs. Turn pickle chips to coat in bread crumbs, packing bread crumbs on top until chips are fully covered, and transfer them to a plate.
- Step 5
Add coated pickles to the hot oil, dispersing them evenly, and cook, turning halfway through, until crisp and lightly browned, about 1 minute. Transfer to the paper towel-lined sheet pan. Repeat with remaining pickles, adjusting heat as needed to maintain oil at 375 degrees. Serve immediately, with pickled ranch dip.
Private Notes
Cooking Notes
Do you think this recipe would work in an air fryer?
Can you use dill pickles?
A hit at the barbecue this weekend. As a vegetarian who eats mindfully I don't have a problem mixing it up- some fried food occasionally, hey why not? If that doesn't work for you skip it. I'm always unclear- why comment if you're not interested?
Grumps aside, this is yummy. Nice appetizers to go with steamed crawfish. Doesn’t steaming cancel frying?
To die for! The offensive part of the recipe is assuming 40 pickle slices are enough for 6 people.
Pan fried these and they still turned out nice. Couldn’t find a thick enough pickle chip (since I was pan frying I wanted something that wouldn’t break apart during flipping) so I went with spears. Worked out nicely. Will make again!
They look delicious! I don’t eat much fried food so I can happily enjoy this recipe....
Make sure not to overdry the pickles before cooking or you'll lose all the pickle flavor
Does anyone else think it's messed up that she's using bread & butter pickles?
These were a big hit at our place. Crispy, tangy, salty, and the dip was so flavorful. Hard to resist!
I made these in the air fryer tonight and they had great flavor! I wish I had used thicker pickle chips as they were pretty droopy once air fried. I followed the recipe exactly except froze the breaded pickle chips before air frying. The pickly ranch really enhanced the flavor!!
this was yummier and easier than I thought it would be!
Has anyone tried freezing these then reheating in the oven?
I made these in the air fryer tonight and they had great flavor! I wish I had used thicker pickle chips as they were pretty droopy once air fried. I followed the recipe exactly except froze the breaded pickle chips before air frying. The pickly ranch really enhanced the flavor!!
How could you modify this to bake in the oven...add/drizzle oil over all?...other? Any suggestions appreciated, esp from the author. :) CH
Does anyone else think it's messed up that she's using bread & butter pickles?
So easy and delicious! Used homemade breadcrumbs seasoned with garlic powder and oregano. I didn't make the dip because I don't like ranch, but a side of ketchup definitely did the job. Great plain too!
Replaced breadcrumbs with Ritz cracker crumbs and it was an excellent choice, the crispness was superb. Also replaced buttermilk with half and half because that’s what I had on hand.
To die for! The offensive part of the recipe is assuming 40 pickle slices are enough for 6 people.
Any suggestions for the extra sauce? We have a ton leftover! (it's delicious - just not sure how to repurpose it)
i bet it would be good if you steamed or boiled some potatoes and used the sauce to turn them into a potato salad! or maybe as a tartar sauce with fish.
If you eat these when you’re pregnant you will understand what heaven tastes like. Trust me.
great recipe! Thanks
Could this be done in an air fryer?
For any doubters deep fried pickles are amazing! Spears or chips both work. I first had them in Nashville and now I’m a believer!! Worthy indulgence!
Are the pickles sweet or not?
You can use whatever type of pickle you prefer for this recipe. The flavor of the pickle comes through.
Traditionally, they are made with dill or sour pickles. I ate them as a child in the West and an adult in the Southeast. Sometimes, I can find them in Northern Virginia/DC area, but.. not often enough. I have not used breadcrumbs to coat. Just went with the batter, but I don't like a heavy breading.
Recipe looks tasty, but it also looks like it will make a greasy mess of my stove. I think I'll wait until weather warms up a tad and make them on my grill/burner...outside!
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