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Buttermilk Fried Pickles



– About 2 cups vegetable oil, or more as needed – 1 24-ounce jar dill pickle chips, drained, or 2 cups sliced dill pickles – 3/4 cup Real California buttermilk – 1/3 cup finely ground cornmeal – 1/3 cup all-purpose flour – 1/3 cup panko – 1/2 teaspoon ground cayenne pepper (optional) – Salt California Yogurty Ranch Dressing, for dipping
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Prep time: 10 minutes

Cook time: 20 minutes

In a medium skillet over medium-high heat, add oil to 3/4 inches deep. Heat to 350° to 375°F. (Test the heat with the end of a wooden spoon or chopstick—if the oil quickly bubbles around the wood, it’s ready.)

Meanwhile, in a medium bowl, combine pickles and buttermilk, tossing to coat. In another medium bowl, combine cornmeal, flour, panko, and cayenne, if using.

A handful at a time, transfer pickles to cornmeal mixture, tossing to coat. Carefully add coated pickles to skillet, shaking off extra cornmeal mixture, and cook until golden brown and crisp, 1 to 2 minutes. Use a slotted spoon to transfer to a paper towel–lined plate. Sprinkle with salt and repeat with remaining pickles.

Serve pickles with California Yogurty Ranch Dressing. Serves 4 to 6.