Munchies Fried Pickles Recipe

Drain the dill pickle chips in a colander for 5 minutes, then pat them dry thoroughly with paper towels to remove excess moisture so the batter adheres. If using very large pickle slices, halve them to make bite-size pieces.

Set up a three-station breading/ dipping line: Station 1 — flour mixture; Station 2 — egg wash; Station 3 — seasoned panko coating.

In a shallow bowl, whisk together the all-purpose flour and cornstarch until uniform. This dry mix helps the batter stick and yields extra crispness.

In another bowl, beat the eggs, then whisk in the milk, optional buttermilk, and optional 1 tsp hot sauce until smooth.

Prepare Coating

In a medium bowl, combine panko breadcrumbs, plain breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, ground black pepper, salt, and dried parsley. Mix thoroughly so the Parmesan and spices are evenly distributed.

Transfer about half of the breadcrumb mixture to a shallow plate (this helps keep a reserve for re-coating if needed). Lightly press each floured-and-dipped pickle chip into the panko mixture so the crumbs adhere well; press firmly to build a good crust.

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1 cup for a small pan) and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb; it should sizzle and brown in about 30–45 seconds.

Working in a single layer (do not overcrowd), carefully lower 6–8 breaded pickle chips into the hot oil using tongs or a slotted spoon. Fry for 1.5–2 minutes per side, turning once, until golden brown and crisp. Total fry time should be about 3–4 minutes per batch.

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Immediately sprinkle a light pinch of additional salt over the hot pickles if desired. Repeat frying remaining batches, allowing oil to return to temperature between batches.

After frying all pickles, let them rest on the rack for 2 minutes to firm up. Serve hot with lemon wedges if using.

While pickles fry, make the dipping sauce: in a small bowl combine mayonnaise, ranch dressing, 1 tsp hot sauce, honey, optional sriracha, chopped chives, and 1/4 tsp freshly ground black pepper. Whisk until smooth and taste; adjust heat or sweetness to preference.

Chill the sauce for at least 10 minutes if time allows so flavors meld. Serve in a small bowl alongside the fried pickles.