Super Bowl Fried Pickles Ranch

The first time I made these for a Super Bowl party, my friend Sarah literally hovered over the kitchen island waiting for each batch to come out of the oil. We ended up frying three times the amount I had planned because nobody could stop eating them long enough for me to get them to a serving platter.

Last year I learned the hard way that you need to drain those pickle slices really, really well. The first batch I made was still wet from the jar, and the batter just slid right off in the hot oil. Now I take the time to pat each slice dry between paper towels, and it makes all the difference in getting that coating to stick perfectly.

Ingredients

• 24 dill pickle slices: These need to be about quarter inch thick and dried thoroughly with paper towels so the batter adheres properly
• 1 cup allpurpose flour: This creates the first layer of coating that helps everything stick
• 2 large eggs whisked with 1 cup buttermilk: The buttermilk adds a subtle tang while the eggs bind the coating together
• 1 1/2 cups panko breadcrumbs: These Japanese breadcrumbs create that incredibly light and crispy exterior
• Paprika garlic powder cayenne salt and pepper: This spice blend transforms plain breadcrumbs into something irresistible
• Vegetable oil for frying: You want about two inches in your pan to get that perfect golden fry
• 1/2 cup mayonnaise and 1/2 cup sour cream: This combination creates the richest base for the dip
• 2 tablespoons buttermilk: This thins the dip to just the right consistency for dipping
• Fresh dill chives and parsley: Fresh herbs make a huge difference here, though dried dill works in a pinch
• Garlic and onion powder: These two spices are what give the dip that classic ranch flavor
• Lemon juice: Just a teaspoon brightens everything and balances the rich dairy

Instructions

Mix up the ranch dip first:

Whisk together the mayonnaise, sour cream, buttermilk, fresh herbs, garlic powder, onion powder, salt, pepper, and lemon juice until completely smooth. Pop it in the fridge to let those flavors meld together while you work on the pickles.

Set up your coating station:

Arrange three shallow bowls with flour in the first, the whisked egg and buttermilk mixture in the second, and panko mixed with all those spices in the third. This assembly line approach keeps your hands from getting too messy.

Coat each pickle slice:

Dredge a pickle slice in flour, shake off the excess, dip it into the egg mixture, then press it firmly into the seasoned panko. Make sure each slice is evenly coated on both sides for the crispiest result.

Heat your oil:

Pour about two inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350 degrees F. I use a kitchen thermometer to be precise because oil that is too hot burns the coating while oil that is too cool makes everything greasy.

Fry until golden:

Cook the pickles in batches for two to three minutes per side until they are a beautiful golden brown and incredibly crisp. Do not crowd the pan or the oil temperature will drop and your pickles will turn out soggy.

Drain and serve:

Transfer the fried pickles to a paper towel lined plate to drain any excess oil, then serve them immediately while they are still hot and that crunch is at its absolute peak.

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These have become such a staple at our house that my husband actually requests them for his birthday instead of cake. There is something about that hot crunch against the cool tangy dip that just makes people happy.

Make Ahead Magic

The ranch dip actually gets better if you make it the day before and let it sit in the refrigerator. All those herbs and spices really develop and meld together. I have also prepped the pickle slices up to the coating step, arranged them on a parchment lined baking sheet, and frozen them. Then you can fry them straight from frozen, just adding an extra minute to the cooking time.

Perfecting Your Fry Game

Getting that oil temperature right is everything. I keep an instant read thermometer clipped to the side of my pan the whole time. If the pickles are browning too fast but still feel soft inside, your oil is too hot. If they seem to be taking forever and look pale, the oil needs to come up a bit more.

Serving Suggestions

Beyond the classic ranch, these are fantastic with a spicy remoulade or even just plain sriracha mayo. I have served them alongside buffalo wings and they held their own perfectly. They also make an unexpected but amazing addition to a burger night spread.

• Keep a baking sheet in a 200 degree F oven to keep early batches warm while you finish frying
• Season with a tiny pinch of salt immediately after frying for extra flavor
• Double the recipe because these will go faster than you expect

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Whether it is game day or just a Tuesday night craving, these fried pickles have a way of making everything feel like a celebration.

Recipe FAQs

→ What type of pickles is best for frying?

Dill pickle slices about 1/4 inch thick work best as they maintain a good crunch and absorb the coating well.

→ How do I achieve a crispy coating on the pickles?

Coat the pickles in seasoned panko breadcrumbs after dredging them through flour and an egg-buttermilk mixture for maximum crunch.

→ What oil is recommended for frying?

Vegetable oil is ideal due to its high smoke point and neutral flavor.

→ Can the dip be prepared in advance?

Yes, chilling the ranch dip before serving allows flavors to meld and enhances the taste.

→ How can I add extra spice to the coating?

Incorporate cayenne pepper or a dash of hot sauce into the breadcrumb mixture for a spicier kick.