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The Ultimate Crispy Fried Pickles Recipe (Deep-Fried & Air Fryer Versions) with Easy Homemade Ranch Dip

A plate piled high with crispy, golden brown Fried Pickles surrounding a small bowl of creamy white dipping sauce.
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Make the best crispy fried pickles at home. This recipe provides instructions for both deep-frying for maximum crunch and air-frying for a lighter option. Serve these tangy, golden bites with a simple, homemade ranch dipping sauce for the perfect game day appetizer or party snack.

Ingredients

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  • 1 (16 ounce) jar dill pickle chips or spears, drained well
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup panko breadcrumbs (for extra crispiness)
  • Vegetable oil, for deep frying (about 3 cups)
  • OR Cooking spray, for air frying
  • For the Ranch Dip: 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 teaspoon dried dill weed, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, pinch of salt and pepper

Instructions

  1. Prepare the pickles: Place the drained pickle chips or spears between several layers of paper towels. Press firmly to remove as much moisture as possible. This step is key for crispy fried pickles.
  2. Set up the dredging station: In one shallow bowl, whisk together the flour, salt, pepper, paprika, garlic powder, and cayenne pepper. In a second bowl, whisk the eggs and milk until combined. In a third bowl, place the panko breadcrumbs.
  3. Coat the pickles: Working in small batches, dredge the dry pickles first in the flour mixture, shaking off excess. Dip them into the egg mixture, allowing excess to drip off. Finally, press them firmly into the panko breadcrumbs, coating completely. Place the coated pickles on a wire rack set over a baking sheet.
  4. Prepare the ranch dip: In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dill weed, onion powder, garlic powder, salt, and pepper until smooth. Cover and refrigerate while you cook the pickles.
  5. Deep Fry Method: Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully add pickles in a single layer, ensuring not to overcrowd the pot. Fry for 1 to 2 minutes, turning once, until golden brown and crunchy. Remove with a slotted spoon and drain on a paper towel-lined plate.
  6. Air Fryer Method: Preheat your air fryer to 390°F (198°C). Lightly spray the air fryer basket with cooking spray. Arrange the breaded pickles in a single layer in the basket (work in batches). Spray the tops of the pickles lightly with cooking spray. Air fry for 8 to 10 minutes, flipping halfway through, until golden brown and crisp.
  7. Serve immediately with the homemade ranch dipping sauce.

Notes

  • For the crispiest results, chill the breaded pickles on the wire rack in the refrigerator for 15 minutes before frying or air frying.
  • If you prefer pickle spears over chips, use firm dill pickle spears and pat them very dry before coating.
  • This recipe works well for game day appetizers or as a satisfying snack.

Nutrition

Find it online: https://cravybite.link/fried-pickles-ultimate-crispy-recipe/