For batter that sticks and makes a crisp exterior, use a thicker batter like the one in this recipe, and make sure to drain and pat the pickles dry before dipping them in the batter. Use paper towels to pat both sides of the pickles completely dry before coating in batter. Make sure the cooking oil is at 375°F and adjust the heat as needed to maintain that temperature to help the batter cook evenly and adhere to the pickles.