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Easy Fried Pickle and Ranch Dip Recipe
Ash Tyrrell

Easy Fried Pickle and Ranch Dip Recipe

I have to admit, the first time I tried making fried pickles, I was a little nervous. But once I dipped them in this creamy ranch sauce, I was hooked! There’s something about the crunch of the pickle combined with the tangy, smooth dip that makes it irresistible.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup dill pickle slices I always use fresh, crisp pickles, not ones from a jar that are too soft
  • 1 cup all-purpose flour helps the coating stick nicely
  • 1 teaspoon garlic powder adds a subtle flavor that enhances the pickles
  • 1 teaspoon paprika for a hint of smokiness
  • ½ teaspoon salt balances the flavors
  • ½ teaspoon black pepper freshly ground is best
  • 2 large eggs beaten, for the batter to stick
  • 1 cup panko breadcrumbs for extra crunch; regular breadcrumbs work but aren’t as crispy
  • Vegetable oil for frying enough to submerge pickles halfway; I prefer canola or sunflower oil for neutral flavor
  • ½ cup mayonnaise use full-fat for creaminess
  • ½ cup sour cream gives a tangy flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried dill fresh works too!
  • Salt and pepper to taste
  • 1-2 teaspoons milk to thin, if needed

Method
 

  1. Start by patting your pickle slices dry. Removing excess moisture helps the coating stick and keeps the oil from splattering.
  2. In one bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. Place breadcrumbs in a third bowl for the final coating.
  3. Dip each pickle slice in flour mixture first, then egg, then breadcrumbs. I like to gently press the breadcrumbs so they stick well.
  4. Heat oil in a skillet over medium heat. Fry pickles in small batches for 2-3 minutes per side until golden brown. Drain on paper towels.
  5. In a bowl, combine mayonnaise, sour cream, garlic powder, onion powder, dill, salt, and pepper. Thin with milk if necessary. Chill until ready to serve.

Notes

  • I always keep pickles well-dried; it prevents soggy coating.
  • Fry in small batches to maintain oil temperature.
  • Taste the ranch dip before chilling; I sometimes add extra dill for punch.
  • Serve immediately for the best crunch; leftover fried pickles lose crispness.