Ingredients:

  • 32 oz jar Dill Pickles (Chips or Spears)
  • 1 cup Buttermilk, full-fat
  • 1 cup All-Purpose Flour
  • 1/2 cup Fine Cornmeal (or Polenta)
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 4 cups High Smoke Point Oil (Peanut, Canola, or Vegetable)
  • Extra Fine Salt, to taste (for finishing)
  • 1/2 cup Mayonnaise (for Zesty Ranch Dip)
  • 1/4 cup Buttermilk or Milk (for Zesty Ranch Dip)
  • 1 teaspoon Dried Dill (for Zesty Ranch Dip)
  • 1/2 teaspoon Garlic Powder (for Zesty Ranch Dip)
  • 1 teaspoon Lemon Juice (for Zesty Ranch Dip)
  • Salt and Pepper, to taste (for Zesty Ranch Dip)

Instructions:

  1. Drain the pickles thoroughly from the jar brine. Spread them onto a baking tray lined with paper towels and pat them completely dry. Let the pickles air-dry for 15-20 minutes while you prepare the dredge mixture.
  2. Set up the breading station: Pour the buttermilk into the first shallow dish. In the second dish, whisk together the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until completely combined.
  3. Working in small batches, dip the dry pickles into the buttermilk, ensuring they are fully coated. Immediately transfer the coated pickles into the dry mix and press the coating firmly onto the pickle on all sides. Place the breaded pickles onto a parchment-lined tray and refrigerate for at least 10 minutes to help the coating adhere.
  4. Pour the oil into a pot or deep skillet to a depth of 1.5 to 2 inches. Attach a thermometer and heat the oil over medium-high heat until it reaches 350°F (175°C).
  5. Carefully lower the pickles into the hot oil in small batches, ensuring the pot is not overcrowded. Fry for 2 to 3 minutes, flipping if needed, until the coating is deeply golden brown and shatteringly crisp.
  6. Transfer the cooked Fried Pickles directly to a wire cooling rack (do not drain on paper towels). Immediately sprinkle them generously with extra fine salt. Allow the oil temperature to recover to 350°F before frying the next batch.
  7. Mix the Zesty Ranch Dip by combining the mayonnaise, buttermilk (or milk), dried dill, garlic powder, lemon juice, salt, and pepper in a small bowl. Serve the hot, crisp fried pickles alongside the cool, tangy ranch dip.