Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups dill pickle chips, well-drained and patted dry
- Oil for frying (about 4 cups/1 liter)
- 1/2 cup all-purpose flour + 2 tbsp cornstarch
- 1 tsp each: garlic powder, onion powder, paprika
- 1/2 tsp cayenne, 1/2 tsp salt, 1/4 tsp black pepper
- 2 large eggs + 1/2 cup buttermilk + 2 tbsp pickle brine
- 1 cup panko + 3/4 cup fine yellow cornmeal + 1 tsp Cajun seasoning
- Cajun Ranch: 1/2 cup mayo, 1/3 cup sour cream, 3 tbsp buttermilk, 1 tbsp Cajun seasoning, 2 tsp pickle brine, 2 tsp lemon juice, 1 tbsp chopped fresh dill, 1 tbsp chopped chives
Do This
- 1. Whisk Cajun Ranch ingredients; thin with buttermilk to desired consistency. Chill 20 minutes.
- 2. Drain pickle chips very well; pat totally dry.
- 3. Bowl 1: flour, cornstarch, garlic, onion, paprika, cayenne, salt, pepper. Bowl 2: eggs, buttermilk, pickle brine. Bowl 3: panko, cornmeal, Cajun seasoning.
- 4. Dredge pickles in flour, dip in egg mix, coat in cornmeal-panko; press to adhere. Set on a rack.
- 5. Heat 1.5 inches oil to 350°F (175°C) in a heavy pot.
- 6. Fry in batches 2–3 minutes total, turning once, until deep golden and crisp.
- 7. Drain on rack, salt lightly, and serve hot with Cajun Ranch and dill.
Why You’ll Love This Recipe
- Ultra-crunchy cornmeal-panko crust that stays crisp after frying.
- Tangy Cajun ranch amplifies the briny snap of dill pickles without overpowering them.
- Fast to make with pantry staples; perfect for game day or backyard snacking.
- Step-by-step guidance for consistently golden, non-greasy results.
Grocery List
- Produce: Fresh dill, fresh chives, 1 lemon
- Dairy: Buttermilk, sour cream, eggs
- Pantry: Jar of dill pickle chips, mayonnaise, panko breadcrumbs, fine yellow cornmeal, all-purpose flour, cornstarch, vegetable oil, Cajun seasoning, garlic powder, onion powder, paprika, cayenne, kosher or sea salt, black pepper
Full Ingredients
Cornmeal-Panko Fried Pickles
- 3 cups dill pickle chips, thick-cut if possible, well-drained and patted dry (from a 24–32 oz jar)
- Neutral frying oil (vegetable, canola, or peanut), about 4 cups, enough for 1.5 inches depth
Seasoned Flour
- 1/2 cup (60 g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (regular or smoked)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Egg Wash
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 2 tablespoons pickle brine (from the jar)
Cornmeal-Panko Crust
- 1 cup panko breadcrumbs
- 3/4 cup fine yellow cornmeal
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon fine sea salt
To Finish
- Fine sea salt, to taste
- Fresh dill sprigs and chopped chives, for garnish (optional)
- Lemon wedges, optional
Cajun Ranch (about 1 cup)
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons buttermilk, plus more to thin if needed
- 1 tablespoon Cajun seasoning
- 2 teaspoons pickle brine
- 2 teaspoons fresh lemon juice
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh chives
Step-by-Step Instructions
Step 1: Make the Cajun ranch
In a small bowl, whisk together the mayonnaise, sour cream, 3 tablespoons buttermilk, Cajun seasoning, pickle brine, lemon juice, dill, and chives until smooth. If you prefer a thinner dipping sauce, whisk in up to 1 additional tablespoon buttermilk. Cover and refrigerate at least 20 minutes (and up to 24 hours) to let the flavors bloom.
Step 2: Dry the pickles thoroughly
Drain the pickle chips well. Spread them on a double layer of paper towels or a clean kitchen towel and pat completely dry on both sides. This step is essential for a crisp crust and to avoid dangerous splattering during frying.
Step 3: Set up your breading station
In one shallow bowl, whisk the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. In a second bowl, beat the eggs with buttermilk and pickle brine. In a third bowl, mix the panko, cornmeal, Cajun seasoning, and salt. Place a wire rack over a sheet pan for the breaded pickles.
Step 4: Bread the pickle chips
Working in batches, dredge pickle chips in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the cornmeal-panko mixture until well coated on both sides. Transfer to the prepared rack. Let breaded pickles sit for 5 minutes to help the crust adhere.
Step 5: Heat the oil
Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches. Heat over medium to medium-high until the oil reaches 350°F (175°C). Maintain this temperature between batches; use a thermometer for best results.
Step 6: Fry until deeply golden and crisp
Carefully add a single layer of breaded pickle chips (do not crowd). Fry 2–3 minutes total, turning once, until the crust is deep golden brown. Transfer to a clean wire rack or paper-towel-lined tray and season with a light sprinkle of salt while hot. Repeat with remaining batches, allowing the oil to return to 350°F (175°C) between batches. If desired, keep finished pickles warm in a 250°F (120°C) oven for up to 20 minutes.
Step 7: Plate and serve
Serve the fried pickle chips immediately with chilled Cajun ranch. Garnish with fresh dill and chives, and add lemon wedges for an optional bright squeeze.
Pro Tips
- Dry is key: Sit pickles on towels for several minutes and pat again. Moisture softens crusts and causes splatter.
- Press the crust: After coating in cornmeal-panko, press gently so the rough crumbs cling firmly and fry up extra crunchy.
- Mind the thermometer: Keep oil between 340–360°F (171–182°C). Too cool = greasy; too hot = burnt coating.
- Work in small batches: Crowding drops oil temperature. Frying in waves yields even color and texture.
- Rack over paper: Draining on a wire rack, not just paper towels, keeps the crust crisp on both sides.
Variations
- Air-Fryer/Oven Baked: Lightly mist breaded chips with oil. Air-fry at 400°F (205°C) for 8–10 minutes, flipping at 5 minutes, until deep golden. Or bake on a preheated, oiled sheet at 425°F (220°C) for 14–18 minutes, flipping once.
- Extra Spicy: Add 1/2 teaspoon additional cayenne to the flour and 1 teaspoon hot sauce to the egg wash. Finish with a pinch of cayenne or smoked paprika over the hot chips.
- Gluten-Free: Use gluten-free 1:1 flour and gluten-free panko. Ensure Cajun seasoning is certified gluten-free.
Storage & Make-Ahead
The Cajun ranch can be made up to 3 days ahead; store covered in the refrigerator. Breaded, uncooked pickle chips can be arranged on a parchment-lined sheet and refrigerated for up to 4 hours, or frozen solid and stored in a freezer bag for up to 3 months (fry from frozen, 3–4 minutes). Fried pickles are best fresh; leftovers can be refrigerated up to 2 days and reheated in a 375°F (190°C) air fryer for 5–7 minutes until re-crisped. Freezing after frying is not recommended.
Nutrition (per serving)
Approximate values, including sauce: 390 calories; 27 g fat; 6 g saturated fat; 29 g carbohydrates; 2 g fiber; 6 g protein; 1080 mg sodium. Actual values will vary based on oil absorption and specific brands.
