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Crispy Deep-Fried Pickles Recipe Easy Homemade with Creamy Ranch Dip

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Crispy deep-fried dill pickle chips coated in a light, crunchy batter and served with a fresh, creamy homemade ranch dip. Perfect as a quick snack or party appetizer.

Ingredients

Scale
  • 16–20 dill pickle chips (preferably Claussen)
  • 1 cup all-purpose flour (120g) or gluten-free flour blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup buttermilk (240ml) or milk with 1 tablespoon lemon juice
  • 1 large egg
  • 1 ½ cups panko breadcrumbs (150g)
  • Optional: ¼ cup grated Parmesan cheese
  • Vegetable or canola oil for deep frying (about 3 inches deep in pot)
  • For the creamy ranch dip:
  • ½ cup mayonnaise (120g)
  • ½ cup sour cream (120g)
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Juice of ½ lemon
  • Salt and pepper to taste

Instructions

  1. Prepare the ranch dip by whisking together mayonnaise, sour cream, dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and pepper in a medium bowl. Cover and refrigerate for at least 20 minutes.
  2. Drain the pickle chips on paper towels and pat dry to remove excess moisture.
  3. In a bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  4. In another bowl, beat the egg and combine with buttermilk until smooth.
  5. Place panko breadcrumbs and Parmesan (if using) in a shallow dish for breading.
  6. Heat oil in a deep-fryer or heavy-bottomed pot to 350°F (175°C), using a thermometer to maintain temperature.
  7. Dip each pickle slice first into the seasoned flour, then into the egg and buttermilk mixture, letting excess drip off.
  8. Coat thoroughly with panko breadcrumbs. For extra crunch, double dip by repeating the egg and breadcrumb step.
  9. Fry pickles in batches, avoiding overcrowding, for 2-3 minutes or until golden and crispy.
  10. Use a slotted spoon to transfer fried pickles to a wire rack-lined baking sheet to drain excess oil.
  11. Serve warm with the chilled creamy ranch dip.

Notes

Pat pickles dry to ensure batter sticks well and prevents sogginess. Maintain oil temperature at 350°F for best results. Double breading adds extra crunch. Reheat leftovers in a 375°F oven for 5-7 minutes to refresh crispiness. For dairy-free, substitute mayonnaise and sour cream with coconut-based alternatives. For a spicy twist, add cayenne pepper to batter and hot sauce to ranch dip.

Nutrition

Keywords: deep-fried pickles, crispy pickles, homemade ranch dip, appetizer, snack, party food, fried pickles recipe

Find it online: https://emmaoven.com/crispy-deep-fried-pickles-recipe-easy-homemade-with-creamy-ranch-dip/