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Crispy Deep Fried Pickles with Zesty Ranch Dipping Sauce

A plate piled high with crispy, golden brown Fried Pickles served with a small ramekin of creamy dipping sauce.
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Make restaurant-style crispy fried pickles at home. This recipe delivers a perfectly seasoned, crunchy coating on tangy dill pickle chips, served with a zesty ranch dip.

Ingredients

Scale
  • 1 jar (16 ounces) dill pickle slices or chips, drained well
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 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
  • For the Zesty Ranch Dip: 1 cup prepared ranch dressing
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the pickles: Lay the drained pickle slices on several layers of paper towels. Place more paper towels on top and 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, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. In a second bowl, whisk the eggs and milk together. In a third bowl, place the panko breadcrumbs.
  3. Coat the pickles: Working in small batches, dredge the pickle slices first in the flour mixture, shaking off any excess. Dip them into the egg mixture, letting excess drip off. Finally, press them firmly into the panko breadcrumbs, ensuring they are fully coated. Place the coated pickles on a clean baking sheet.
  4. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  5. Fry the pickles: Carefully lower the coated pickles into the hot oil in a single layer, being careful not to overcrowd the pot. Fry for 1 to 2 minutes per side, until they are golden brown and crisp.
  6. Drain: Remove the fried pickles with a slotted spoon and place them on a wire rack set over a baking sheet or onto fresh paper towels to drain excess oil. Sprinkle lightly with salt immediately after frying.
  7. Make the dipping sauce: In a small bowl, combine the ranch dressing, lemon juice, dried dill, and garlic powder. Stir until fully mixed.
  8. Serve immediately: Serve your hot, crunchy fried pickles with the zesty ranch dipping sauce.

Notes

  • For a Texas Roadhouse Fried Pickles copycat texture, ensure your oil temperature stays steady. If the oil is too cool, the coating will absorb too much oil and become soggy.
  • If you prefer an air fryer fried pickles method, lightly spray the coated pickles with cooking spray and air fry at 400 degrees Fahrenheit for 8 to 10 minutes, flipping halfway through, until golden.
  • Use dill pickle chips for the best results as they are thinner and crisp up faster than spears.

Nutrition

Find it online: https://miameal.com/fried-pickles-recipe-crispy-homemade/