Crispy Fried Pickles With Ranch
Crispy Fried Pickles With Ranch are golden, juicy, and perfect with creamy ranch. I’ve made them dozens of times. The secret is a double fry for extra crunch. They pair great with Spicy Ricotta Dip with Hot Honey. Jump to Recipe. If you love recipes like this, you’ll also enjoy Spicy Ricotta Dip with Hot Honey and Easy Healthy Spaghetti with Lentils.
Why This Crispy Fried Pickles With Ranch Is Pure Comfort
- Crispy and golden
- Creamy ranch dip
- Perfect for parties
- Easy to make
What You'll Need for Crispy Fried Pickles With Ranch
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 12 ounces sliced dill pickles
- Vegetable oil for frying
- Garlic powder
- Paprika
- Salt
- Buttermilk
- Panko breadcrumbs
- Ranch dressing
- Optional: Fresh cilantro
- Optional: Lemon wedges
- Optional: Hot sauce
📝 Ingredient Notes
- Buttermilk: Use full-fat for best texture.
- Panko breadcrumbs: Provides a crispier texture than regular breadcrumbs.
🛒 Tools & Equipment I Recommend
- Deep Fryer — Ensures even cooking and crispy texture. → See on Amazon
- Baking Sheet — Helps keep fried pickles from becoming soggy. → See on Amazon
How to Make Crispy Fried Pickles With Ranch
- Step 1: In a bowl, mix flour, garlic powder, paprika, and salt.
- Step 2: In another bowl, mix buttermilk and add pickles. Let sit for 10 minutes.
- Step 3: Dip pickles in flour mixture, then in buttermilk, then in panko breadcrumbs.
- Step 4: Heat oil in a deep fryer to 350°F. Fry pickles in batches until golden.
- Step 5: Place on a paper towel-lined plate. Serve with ranch dressing.
Cook's Tips for Perfect Crispy Fried Pickles With Ranch
- Pro tip: Use a deep fryer for even cooking and crispiness.
- Common mistake and fix: Too much oil can make pickles soggy. Use enough to cover pickles.
- Pro tip: Double fry for extra crispiness. First fry at 325°F, then again at 375°F.
- Pro tip: Use full-fat buttermilk for best results.
Storing & Reheating Crispy Fried Pickles With Ranch
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make ahead and fry just before serving.
Freezing Crispy Fried Pickles With Ranch
Freeze in a ziplock bag for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Let pickles sit in buttermilk for at least 10 minutes for better absorption.
- Best substitution: Use regular flour if you don't have buttermilk.
- Make-ahead: Fry pickles just before serving for best texture.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If pickles are too greasy, pat them dry with paper towels after frying.
Want to level up this recipe?
Deep Fryer — Ensures even cooking and crispy texture. → Check price on Amazon
Crispy Fried Pickles With Ranch
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 12 ounces sliced dill pickles
- Vegetable oil for frying
Seasonings
- Garlic powder
- Paprika
- Salt
- Buttermilk
- Panko breadcrumbs
- Ranch dressing
Optional Toppings
- Fresh cilantro
- Lemon wedges
- Hot sauce
Instructions
- Step 1: In a bowl, mix flour, garlic powder, paprika, and salt.
- Step 2: In another bowl, mix buttermilk and add pickles. Let sit for 10 minutes.
- Step 3: Dip pickles in flour mixture, then in buttermilk, then in panko breadcrumbs.
- Step 4: Heat oil in a deep fryer to 350°F. Fry pickles in batches until golden.
- Step 5: Place on a paper towel-lined plate. Serve with ranch dressing.
Notes
- Chef tip: Let pickles sit in buttermilk for at least 10 minutes for better absorption.
- Best substitution: Use regular flour if you don't have buttermilk.
- Make-ahead: Fry pickles just before serving for best texture.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If pickles are too greasy, pat them dry with paper towels after frying.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a ziplock bag for up to 1 month.
- Oven reheat: Reheat in a 350°F oven for 10 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Make ahead and fry just before serving.
Nutrition Per Serving
- Calories: 200
- Protein: 2g
- Fat: 10g
- Carbs: 20g
- Fiber: 1g
- Sugar: 0g
- Sodium: 400mg
- Cholesterol: 10mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Fried Pickles With Ranch FAQs
Yes, you can make them ahead and store in an airtight container for up to 3 days. Reheat in the oven for best results.
Soggy pickles usually happen if the oil is too cold or if they are not fried long enough. Make sure the oil is at 350°F before frying.
Yes, you can air fry them at 375°F for 8-10 minutes. They will be crispier than deep-fried.
If you don't have pickles, you can use cucumbers or zucchini. They will have a different texture but still be crispy.
Yes, freeze in a ziplock bag for up to 1 month. Reheat in a 350°F oven for 10 minutes.
A Warm Final Note
I can’t wait for you to try Crispy Fried Pickles With Ranch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
