Super Bowl Fried Pickles

My friend Sarah brought these to a tailgate three years ago and I've been obsessed ever since. The combination of that tangy crunch hitting the hot oil while someone yells at the TV in the background just screams game day. I ate about twelve before anyone else even knew they were ready.

Last Super Bowl, I doubled the batch and still ran out before halftime. My brother-in-law stood by the stove eating them straight from the paper towels, claiming he was quality control. Now I triple the recipe just to be safe.

Ingredients

• 24 dill pickle slices: The thicker you slice them, the better they hold up through frying and keep that satisfying crunch inside
• 1 cup all-purpose flour: This first coat helps the wet mixture actually stick to the slippery pickle surface
• 2 large eggs whisked with 1 cup buttermilk: The acidity in buttermilk tenderizes while creating the perfect adhesive layer
• 1 1/2 cups panko breadcrumbs: Japanese breadcrumbs give you that lighter, crunchier coating that regular breadcrumbs just cant match
• 1/2 teaspoon paprika: Adds a subtle smoky depth that balances the pickle tang
• 1/2 teaspoon garlic powder: Dont skip this—it bridges the gap between pickle and fried food flavors
• 1/2 teaspoon cayenne pepper: Just enough warmth to make people reach for another one
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: The pickles are already salty so go easy on the additional seasoning
• Vegetable oil: You need about two inches in your pan for proper frying depth
• 1/2 cup mayonnaise and 1/2 cup sour cream: This combination creates the richest, creamiest dip base
• 2 tablespoons buttermilk: Thins the dip just enough while keeping that tangy backbone
• 1 tablespoon each fresh dill, chives, and parsley: Fresh herbs make a huge difference here but dried works in a pinch
• 1/2 teaspoon garlic and onion powder: The classic ranch flavor duo that makes everything taste like nostalgia
• 1 teaspoon lemon juice: Cuts through all the richness and brightens the whole dip

Instructions

Make the ranch dip first:

Whisk together the mayonnaise, sour cream, buttermilk, fresh herbs, garlic and onion powder, salt, pepper, and lemon juice until smooth. Cover and refrigerate for at least 30 minutes so the flavors can really get to know each other.

Set up your three dredging stations:

Arrange shallow bowls with flour in the first, the egg-buttermilk mixture whisked together in the second, and panko mixed with paprika, garlic powder, cayenne, salt, and pepper in the third. This assembly line approach keeps things moving smoothly once you start frying.

Coat each pickle slice:

Dredge pickles in flour first, shaking off excess, then dip them into the egg mixture, and finally press them into the seasoned panko. Make sure each slice is thoroughly coated but dont go too thick or the breading will slide off during frying.

Heat your oil:

Pour about two inches of vegetable oil into a deep skillet or Dutch oven and bring it to 350 degrees Fahrenheit. If you dont have a thermometer, drop a breadcrumb in the oil and if it sizzles immediately and rises to the top, youre good to go.

Fry in batches:

Carefully place pickles in the hot oil without overcrowding the pan, about 2 to 3 minutes per side until golden brown and crispy. Overcrowding drops the oil temperature and makes everything soggy, which nobody wants.

Drain and season:

Remove fried pickles with a slotted spoon and let them drain on paper towels. Hit them with a tiny pinch of salt while theyre still hot if you want, then serve immediately with that chilled ranch dip waiting nearby.

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These have become such a staple at our house that my kids now request them for birthday dinners instead of cake. Something about that hot and cold combination just makes people happy.

Making Ahead

The ranch dip actually gets better after a day in the fridge, so feel free to make it up to 24 hours ahead. You can bread the pickles earlier in the day and keep them on a parchment-lined baking sheet in the refrigerator, but fry them right before serving for that just-made crunch that makes people keep reaching for more.

Oil Temperature Tips

If your pickles are browning too fast but still feeling soggy inside, your oil is too hot—drop the heat slightly and let it recover before continuing. Conversely, if they seem to be taking forever to color, you might need to bump up the temperature. That sweet spot of 350 degrees Fahrenheit gives you golden exteriors and perfectly heated interiors without grease overload.

Serving Strategy

Ive learned to put the ranch dip in a small bowl inside a larger bowl filled with ice to keep it cold while people are milling around. Hot pickles and cold dip is the whole experience, so serving temperature matters more than you might think.

• Set up a draining station with paper towels ready before you even start frying
• Keep finished pickles in a 200 degree Fahrenheit oven if you need to hold them longer than 10 minutes
• Double the dip recipe if your crowd tends to double-dip—because they will

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Hope these become the hit of your next gathering, whatever youre celebrating or just watching on TV.

Recipe Q&A

→ What type of pickles work best?

Dill pickle slices about 1/4 inch thick work best for their tangy flavor and firm texture.

→ How do I achieve a crispy coating?

Coat pickles in flour, then an egg-buttermilk wash, followed by seasoned panko breadcrumbs for a crunchy crust.

→ What oil temperature is ideal for frying?

Heat vegetable oil to 350°F (175°C) to ensure crispy, golden pickles without excess oil absorption.

→ Can I make the dip ahead of time?

Yes, chilling the ranch dip allows flavors to meld and keeps it cool for serving.

→ How can I add extra spice to the dish?

Include cayenne pepper in the breadcrumb mix or add hot sauce to the dip for added heat.