Crispy Fried Pickles Recipe with Ranch Dip
A simple, crunchy, tangy snack featuring golden fried dill pickle chips with a creamy homemade ranch dip. Perfect for family gatherings, game days, or casual snacking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
- 1 jar dill pickle chips (about 16 oz / 450g), drained and patted dry
- 1 cup all-purpose flour (120g), seasoned with 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper
- ¼ cup cornstarch (30g)
- 2 large eggs, room temperature
- ½ cup milk (120ml), whole or 2%
- 1 ½ cups panko breadcrumbs (120g)
- Vegetable or canola oil for frying
- For the ranch dip:
- ½ cup mayonnaise (120g)
- ½ cup sour cream (120g)
- 1 tsp dried dill weed or 1 tbsp fresh dill
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C).
- Drain pickle chips on paper towels and pat dry thoroughly.
- In a shallow bowl, whisk together all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
- In another bowl, beat the eggs and milk until smooth to create the egg wash.
- Place panko breadcrumbs in a third shallow bowl.
- Working in batches, double dip each pickle chip: dip into egg wash, dredge in flour mixture, dip again in egg wash, then coat with panko breadcrumbs.
- Carefully fry the coated pickles in hot oil in small batches for 2-3 minutes per side until golden brown and crispy. Use a slotted spoon to remove and transfer to a wire rack to drain.
- While frying the last batch, whisk together mayonnaise, sour cream, dill, garlic powder, onion powder, lemon juice, salt, and pepper to make the ranch dip. Chill until serving.
- Serve fried pickles warm with ranch dip.
Notes
Pat pickles very dry before battering to prevent sogginess. Maintain oil temperature at 350°F for best results. Fry in small batches to avoid temperature drop. Double dipping the pickles ensures maximum crunch. Drain fried pickles on a wire rack, not paper towels, to keep them crispy. The ranch dip tastes better if made ahead and chilled for 30 minutes. For a spicy variation, add cayenne pepper to the flour mixture and hot sauce to the ranch dip. Gluten-free substitutions can be made with gluten-free flour and panko.
Nutrition
- Serving Size: About 6-8 pickle chi
- Calories: 280
- Sodium: 700
- Fat: 18
- Saturated Fat: 3.5
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: fried pickles, crispy fried pickles, ranch dip, appetizer, snack, finger food, game day snack, family favorite