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Crispy Fried Pickles with Dreamy Buttermilk Ranch: Best Easy Appetizer

crispy fried pickles - featured image
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These crispy fried pickles feature a shatteringly crisp coating and tangy dill spears, served with a dreamy herb-flecked buttermilk ranch dip. Perfect for parties or a quick snack.

Ingredients

Scale
  • 1 jar (16 oz) dill pickle chips or spears
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon hot sauce (optional)
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil or peanut oil (for frying)
  • ½ cup sour cream
  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Squeeze of lemon juice

Instructions

  1. Drain the pickles well in a colander and pat them dry thoroughly with paper towels. Let them sit on a paper towel-lined plate for about 10 minutes.
  2. In a medium bowl, whisk together the buttermilk, egg, and hot sauce (if using). Set aside.
  3. In a separate shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
  4. Arrange your bowls in this order: pickles, buttermilk mixture, flour mixture, and a clean baking sheet.
  5. Working in batches, dip a few pickle slices into the buttermilk mixture, letting excess drip off. Transfer to the flour mixture and toss to coat completely, pressing the flour gently into the ridges. Shake off excess flour and place on the baking sheet. Repeat with all pickles.
  6. Pour about 2 inches of vegetable or peanut oil into a heavy-bottomed pot. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F (175°C).
  7. Once the oil is hot, carefully add a single layer of pickles to the pot. Do not overcrowd. Fry for 2-3 minutes, turning once halfway through, until golden brown and crispy.
  8. Use a slotted spoon or spider strainer to transfer the fried pickles to a paper towel-lined plate or a wire rack. Immediately sprinkle with a tiny bit of extra salt while hot.
  9. While the pickles are frying, make the ranch dip. In a small bowl, combine the sour cream, buttermilk, mayonnaise, fresh dill, fresh chives, garlic powder, onion powder, salt, pepper, and a squeeze of lemon juice. Stir until smooth. Taste and adjust seasoning.
  10. Serve the fried pickles immediately with the buttermilk ranch on the side.

Notes

Pat pickles very dry to avoid soggy coating. Maintain oil temperature at 350°F. Season immediately after frying. For best results, serve within 10 minutes. Leftovers can be reheated in an air fryer at 375°F for 3-4 minutes.

Nutrition

Keywords: fried pickles, buttermilk ranch, crispy appetizer, party food, game day snack

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