1. Prepare the Pickles

Before you begin making the batter and frying, start by draining the pickle slices from the jar. This is an important step because excess liquid can affect the batter, making it soggy. Lay the pickle slices on a few layers of paper towels and blot them dry to remove as much moisture as possible.

If you prefer, you can use whole pickles and slice them into rounds, but pre-sliced pickles are convenient and easy to work with for this recipe.

2. Prepare the Dipping Station

Set up a dipping station for the pickles, where you will dip the slices into the batter and coat them with the cornmeal. Start by placing the flour, baking powder, garlic powder, onion powder, paprika, black pepper, and salt in a medium-sized bowl. Mix them together until the dry ingredients are evenly combined.

In a separate shallow dish, whisk together the egg and buttermilk. The egg and buttermilk mixture will act as the binder to help the dry batter stick to the pickles.

Lastly, pour the cornmeal into another shallow bowl. The cornmeal will create the crispy exterior on the pickles as they fry.

3. Coat the Pickles

One by one, take the pickle slices and dip them into the flour mixture, ensuring they are fully coated. Shake off any excess flour before dipping them into the egg and buttermilk mixture. After that, transfer the pickles to the bowl with the cornmeal and press gently to coat each slice evenly with the cornmeal.

For extra crunch, you can double coat the pickles by repeating the process of dipping in the flour, egg mixture, and cornmeal. This will create a thicker batter that results in a crispier exterior.

4. Heat the Oil

In a large, deep skillet or a Dutch oven, heat the vegetable oil over medium-high heat. You want the oil to be hot enough for frying but not smoking. To test the temperature, drop a small piece of batter into the oil—if it sizzles and floats to the top quickly, the oil is ready for frying.

If you don’t have a deep fryer, a thermometer can help ensure the oil stays at the optimal frying temperature, around 350°F (175°C).

5. Fry the Pickles

Once the oil is hot, carefully add the battered pickle slices into the oil in small batches. Don’t overcrowd the pan, as this can lower the oil temperature and result in greasy pickles. Fry the pickles for about 2-3 minutes per side, or until they are golden brown and crispy.

Use a slotted spoon or tongs to remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil. This will help keep the pickles crispy and prevent them from becoming soggy.

6. Serve the Fried Pickles

Once all the pickles are fried, arrange them on a serving platter. If desired, garnish the fried pickles with freshly chopped parsley for a pop of color and added freshness. Serve the crispy fried pickles immediately while they are still hot and crispy.

7. Prepare the Dipping Sauce

While the pickles are frying, you can prepare the dipping sauce. For a classic accompaniment, serve the pickles with ranch dressing, which complements the tangy flavor of the pickles beautifully. If you prefer something with a bit more heat, mix together the spicy mayo sauce by combining mayonnaise, hot sauce, garlic powder, and lemon juice. Taste and adjust the seasoning to your liking.

Pour the dipping sauce into a small bowl and serve alongside the fried pickles for dipping.