Go Back
–+ servings
close up of deep fried pickle spears with a clear jar of sriracha ranch being them
Print

Deep Fried Pickles with Sriracha Ranch Dipping Sauce

Enjoy the restaurant quality taste and texture of the deep fried pickles at home.  They have a crispy, golden brown outside and are served with a dipping sauce that starts creamy and has a slow burn.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 servings
Calories 73kcal
Author Mackenzie Ryan

Ingredients

  • 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

Instructions

  • 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.

Notes

*I used a six cups of oil in a four quart pot.
*There are roughly 12 dill pickle spears per 24oz. jar.  This recipe factors calories and servings based on that estimate.

Nutrition

Serving: 1serving | Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Cholesterol: 15mg | Sodium: 155mg | Potassium: 33mg | Vitamin A: 65IU | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 0.5mg