Crispy Salt & Vinegar Fried Pickles with Buttermilk Ranch Step-by-step instructions

Before you start

Before you start, set up your breading station: one shallow dish with flour, one with beaten eggs, and one with the panko and salt and vinegar powder mixed together. Lay out paper towels for drying the pickles and have a wire rack ready for draining the fried pickles.

Pour the oil into a large skillet or Dutch oven and attach a deep-fry thermometer. The pickles should be drained and patted dry before you begin breading. Make sure all your ingredients are within reach, as the frying process goes quickly once the oil is hot.

Instructions

Prep and Bread

1. 1Dry the Pickles
   Lay the dill pickle chips in a single layer between double layers of paper towels. Press firmly with more paper towels on top to remove as much surface moisture as possible. Let them sit for a few minutes so the coating will adhere tightly.
   Look for The pickle chips feel dry to the touch and no moisture beads on the paper towel.
   Tip The drier the pickles, the crispier the crust. Pat them thoroughly before breading.
2. 2Set Up the Breading Station
   Place the flour in one shallow dish. Beat the eggs in a second shallow dish. In a third dish, combine the panko breadcrumbs with the salt and vinegar seasoning powder, mixing well.
   Look for Three separate dishes are ready: flour, beaten eggs, and seasoned panko.
   Tip Use a fork to beat the eggs until the yolks and whites are fully combined.

The pickles are dry and the breading station is ready. Each chip is evenly coated with flour, egg, and seasoned panko, with no bare spots. The coating should feel firmly adhered to the pickle. The oil is heating to 350°F (175°C) while you finish breading.

Fry to Golden

3. 3Bread the Pickles
   Working with a few pickle chips at a time, dredge each chip in the flour, shaking off any excess. Dip it into the beaten egg, letting the excess drip off. Press the chip firmly into the seasoned panko, coating all sides. Transfer to a plate and repeat with the remaining chips.
   Look for Each pickle chip is evenly coated with a thick, craggy layer of panko.
   Tip Press the panko firmly so it adheres well; this helps create a shatteringly crisp crust.
4. 4Heat the Oil
   Pour the vegetable oil into a large skillet or Dutch oven, about 2 inches deep. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C).
   Look for The oil shimmers and a breadcrumb dropped in sizzles immediately.
   Tip Maintain the oil temperature between 350°F and 360°F for even frying.

The oil is at temperature and the pickles are frying. They sizzle energetically as they cook, turning golden amber and floating to the surface.

The kitchen fills with the smell of fried pickles and salt and vinegar. The crust looks craggy and crisp, with no signs of oil soaking in.

Drain and Serve

5. 5Fry the Pickles
   Carefully add a few breaded pickles to the hot oil in a single layer, without crowding. Fry for about 3 minutes, turning occasionally, until golden amber and crackling crisp. Use a metal spider to transfer the fried pickles to a wire rack to drain.
   Look for The pickles turn deep golden brown and float to the surface.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in small batches to keep the oil temperature steady and ensure even browning.
6. 6Drain and Serve
   Let the fried pickles drain on a wire rack for a minute. Serve immediately with the buttermilk ranch dressing for dipping.
   Look for The crust is crisp and the pickles are still warm inside.
   Tip Serve right away — the crunch is best within a few minutes of frying.

The fried pickles are transferred to a wire rack, where they drain briefly. The crust is shatteringly crisp when tapped. The buttermilk ranch is ready for dipping. Serve immediately while the pickles are still hot and crunchy.

Common mistakes

One common mistake is not drying the pickles thoroughly, which leads to a soggy crust that slides off. Take the time to press them between paper towels until they feel dry. Another mistake is overcrowding the pan — this drops the oil temperature and makes the pickles greasy.

Fry in small batches, leaving plenty of space between each chip. Finally, don't skip the wire rack draining; resting the pickles on paper towels can make the bottoms soggy as they cool.

How to tell it’s done

The fried pickles are done when they are deep golden amber and have a shatteringly crisp exterior. The oil should be at 350°F (175°C) when you add the pickles, and they should fry for about 3 minutes until they float and the crust is evenly browned.

If you're unsure, cut one open — the pickle inside should be warm and tender, and the crust should be crunchy. The safe internal temperature for the egg coating is 160°F (71°C), which is reached during frying.

• Egg dishes: 160°F (71°C) in the thickest part