You don’t have to save fried pickles for trips to the bar anymore. Make your own homemade deep fried pickles and dip them in this creamy sriracha ranch for perfect football food at home.
I love fried pickles, but I don’t like the fried pickle slices that most bars and restaurants serve. There ends up being too much breading and not enough pickle. When I eat deep fried pickles, I want to taste the saltiness of the pickles. These deep fried pickles subscribe to the more pickles, less breading style. It uses dill pickle spears (instead of slices) that are coated in a special seasoning and panko before being deep fried. Served with sriracha ranch dipping sauce that has a slow burn, you’ll never want to eat restaurant fried dill pickles again.
How To Make Deep Fried Pickles Without A Deep Fryer
If you don’t have a deep fryer, don’t stress, you don’t need one. The important thing is that you use enough oil to completely submerge the pickle spears. As long as there is enough room for the pickles to float, you can use a pot or a skillet.
Keep in mind, the wider you pot, the more oil you have to use. Conversely, the narrower your pot, the more batches you will have to make.
Tips for Making Perfect Deep Fried Pickles
Take your fried dill pickles up a notch by improving your culinary proficiencies.
- How To Deep Fry. If you’re wondering if deep fried pickles are fattening, then this is the post for you to check out. It explains how temperature control impacts oil absorption and keeps these fried dill pickles from being too greasy or fattening.
- The Best Oil For Deep Frying. Choose the best oil for your deep frying from this list of safe options.
- Which Cornmeal To Buy. Since the pickles are coated in a flour and cornmeal combination, you may need help picking the right cornmeal. This explains all about the different varieties, and which one will best suit you.
- Dry Spices 101. If you haven’t checked your dried spices for quality or freshness recently, this explains what to do.
What To Dip Deep Fried Pickles In
Personally, I love a little heat to accompany my fried dill pickles, but just hot sauce doesn’t quite cut it. That’s why I recommend pairing these deep fried pickles with a sriracha ranch dipping sauce. It has a creamy flavor up front that tamps down some of the saltiness of the pickles, and a slow burn at the end.
If you’re a lover of tailgating and game day foods, then no wonder you ended up here. This recipe is part of a collaboration with other food bloggers focusing on game day football food. Complement these deep fried pickles with one of these other great football food recipes!
- Beef & Cheddar Stuffed Rolls by Tip Garden
- Spicy Touchdown Chili by Jolene’s Recipe Journal
- Quick and Easy Restaurant Salsa by Kelly Lynns Sweets and Treats
- Wisconsin Beer Brats by Cheese Curd In Paradise
- Bacon Swiss Tarts by Hezzi-D’s Books and Cooks
- North Carolina BBQ Wings by The Freshman Cook
- Skillet Pizza Dip by Family Around the Table
- Chorizo Taco Pizza with Cilantro Sauce by The Spiffy Cookie
- Air Fryer Korean-Style BBQ Chicken Wings by Karen’s Kitchen Stories
- Spinach Artichoke Dip by Our Good Life
- Hot Dog Sliders by Kate’s Recipe Box
- Fried Bologna and Onion Sandwiches by A Day in the Life on the Farm
- Chili Cheese Beef Brats by Cindy’s Recipes and Writings
- Mini Bell Pepper Nachos by Blogghetti
- Soda Glazed Kielbasa Game Day Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vegan Garlic Parmesan Cauliflower Wings by The Baking Fairy
Deep Fried Pickles Recipe
These deep fried pickles are so crispy and pair perfectly with a good craft beer.
Make sure to pat your pickles as dry as you can. If they are too wet when you fry them, the breading slides off when you go to dip them.
Happy Cooking! 🙂
Deep Fried Pickles with Sriracha Ranch Dipping Sauce
- 2 jars of pickles (24 ounces each) , drained
- ½ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 2 eggs
- 2 Tablespoons water
- ¾ cup bread crumbs
- ½ cup panko
- ¼ cup cornmeal
- ½ cup ranch dressing
- 1 Tablespoons sriracha
- 4-6 cups safe oil for frying
- Drain your pickles and pat them as dry as you can. Set them aside. Stir together the ranch dressing and sriracha and set aside.
- Create your breading station. Mix together the flour, garlic, and cayenne in one flat bottomed container and set aside. Whisk together the eggs and water in a second flat bottom container and set aside. Stir together the cornmeal, bread crumbs, and panko in a third flat bottomed container.
- Depending on the size of your pot*, pour 4-6 cups of a safe frying oil into the pot and bring to 375 degrees. Reduce the temperature just a bit when you achieve the temperature so it maintains and doesn’t get too hot.
- Take the dried pickles through the breading station. First toss them in the flour until evenly coated and shake off any excess (too much flour will cause the breading to slide off). Dip into the egg wash until evenly coated and let any excess drip off. Finally, transfer to the bread crumb mix. Push each side down into the bread crumbs making sure each side is evenly coated. Shake off any excess.
- One at a time carefully place the breaded pickles into the frying oil. You can fry 4-6 pickles at a time. Cook each pickle for about 4 minutes, or until golden brown. Using a slotted spoon, transfer the deep fried pickles from the oil to a paper towel lined plate. Let them cool for a minute, then serve with the sriracha ranch dipping sauce.