Description
These Crispy Deep Fried Pickles are a delicious Southern-style appetizer or snack that offers a satisfying crunch with every bite. Perfectly seasoned and fried to a golden crisp, these pickles are sure to be a hit at any gathering.
Ingredients
Scale
Dill Pickle Chips:
- 1 jar (16 ounces) dill pickle chips or spears (drained and patted dry)
Batter:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Egg Wash:
- 2 large eggs
- 1 cup buttermilk
Breadcrumb Coating:
- 1 ½ cups panko breadcrumbs
- ½ cup cornmeal
- Vegetable oil for frying
- Ranch or spicy aioli for dipping
Instructions
- Prepare Pickles: Drain pickles well and pat them dry with paper towels.
- Prepare Batter: In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper.
- Prepare Egg Wash: In another bowl, whisk eggs with buttermilk.
- Prepare Breadcrumb Coating: In a third bowl, combine panko breadcrumbs and cornmeal.
- Coat Pickles: Dredge each pickle first in the flour mixture, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Fry Pickles: Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry pickles in batches for 2 to 3 minutes until golden and crispy.
- Serve: Remove with a slotted spoon and drain on paper towels. Serve hot with ranch or spicy dipping sauce.
Notes
- For extra crunch, double-coat the pickles by repeating the dredging process.
- Keep fried pickles warm in a 200°F oven if making a large batch.
- Best served immediately as they lose crispness over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Deep Frying
- Cuisine: American, Southern
Nutrition
- Serving Size: about 6 pickles
- Calories: 220
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
