To keep them crisp, always fry the pickles at the correct temperature of 375°F. If the temperature is lower the breading will absorb too much of the oil, making them soggy or soft. The temperature of the oil may drop when adding a new batch of pickles, so keep the food thermometer in the oil between batches to ensure that the temperature has returned to 375 before adding more pickles. Also, be sure to pat the pickles very dry. Excess moisture will steam them on the inside and ruin a crispy crust!