Crispy Salt & Vinegar Fried Pickles with Buttermilk Ranch Tips, FAQ & printable recipe

Tips for success

To get the crispiest crust, make sure the oil is at the right temperature before you start.

If the oil is too cool, the pickles will absorb oil and become greasy; if it's too hot, the crust will brown too quickly and the inside may not warm through. Use a deep-fry thermometer for accuracy, and adjust the heat as needed between batches.

For an extra layer of flavor, try adding a pinch of smoked paprika or garlic powder to the panko mixture. You can also experiment with different pickle varieties, such as spicy dill or bread-and-butter pickles, for a different taste.

If you want a lighter version, you can bake the breaded pickles at 425°F (220°C) for 12-15 minutes, flipping halfway, though the texture will be less shatteringly crisp.

Variations

• Spicy Sriracha Ranch: Stir 1-2 tablespoons of sriracha into the buttermilk ranch for a spicy kick. You can also add a pinch of cayenne to the panko mixture for extra heat.
• Garlic Parmesan: Mix 1/4 cup grated Parmesan cheese and 1 teaspoon garlic powder into the panko mixture. Serve with a garlic aioli instead of ranch.
• Dill Pickle Spears: Instead of chips, use dill pickle spears. Adjust the frying time to 4-5 minutes, and make sure the spears are thoroughly dried before breading.
• Baked Version: For a lighter take, spray the breaded pickles with cooking spray and bake at 425°F (220°C) for 12-15 minutes, flipping halfway, until golden and crisp.

Storage and make-ahead

Fridge

Store leftover fried pickles in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze breaded, unfried pickles in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat fried pickles in a 400°F (200°C) oven for 5-7 minutes, or in an air fryer at 375°F (190°C) for 3-4 minutes, until hot and crisp.

Fried pickles are best enjoyed immediately, as they lose their crispness quickly. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

To reheat, place them on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving, as it will make them soggy.

You can bread the pickles up to 2 hours ahead and keep them in the refrigerator on a baking sheet in a single layer. Let them come to room temperature for about 15 minutes before frying.

The buttermilk ranch can be made up to 3 days ahead and stored in the refrigerator. Fried pickles are best cooked fresh, but the breading can be prepared in advance.

Serving ideas

Serve these fried pickles hot from the fryer, with a generous bowl of cold buttermilk ranch for dipping. They're perfect as an appetizer for a party, a snack for movie night, or a side dish alongside burgers, sandwiches, or grilled meats. The tangy, salty flavor pairs wonderfully with the creamy ranch.

For a more substantial spread, arrange the fried pickles on a platter with celery sticks, carrot sticks, and extra ranch. You can also sprinkle them with a little extra salt and vinegar powder just before serving for an extra punch. They're best eaten with your hands, so have plenty of napkins on hand.

Frequently asked questions

Recipe card

Crispy Salt & Vinegar Fried Pickles with Buttermilk Ranch

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 1 jar (450g) dill pickle chips, drained and patted dry
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 2 tbsp salt and vinegar seasoning powder
• 1 cup buttermilk ranch dressing
• 2 cups vegetable oil, for frying

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. Let the fried pickles drain on a wire rack for a minute. Serve immediately with the buttermilk ranch dressing for dipping.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.