Fried Pickles
User Reviews
5
Fried Pickles
Description
This Fried Pickles recipe uses dill pickle slices cut thick enough to hold up during frying and lightly dried. The slices are double-dredged, first in a seasoned flour mixture blending salt, black pepper, paprika, cayenne, and garlic powder, then in a buttermilk and egg wash, and again in the flour mixture to form a crispy crust. Oil is heated to 375°F to ensure quick cooking and minimal oil absorption, giving a golden crust after about 90 seconds per side. After frying, the pickles are drained on paper towels to maintain crispness.
The optional dipping sauce combines ranch dressing with BBQ sauce, ketchup, mayonnaise, Tabasco, and black pepper, offering a creamy, slightly spicy complement to the pickles. Alternatively, plain ranch dressing also works well.
This snack is popular for its contrasting textures: the crispy battered outside and juicy, tangy pickle inside. They’re suitable for serving as an appetizer or party finger food.
For convenience, pre-sliced dill pickle chips can be used with an adjusted flour quantity. Proper drying of pickles before breading helps the coating adhere and prevents sogginess.
Ingredients
- vegetable oil for frying
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon black pepper ground
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ cup buttermilk
- 1 egg large
- 3 dill pickles cut into slices just shy of ¼” thick and lightly patted dry (see note, kosher
Dipping Sauce (optional, plain old Ranch dressing also works great for dipping!)
- 2 Tablespoons ranch dressing
- 1 Tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Tabasco sauce dash
- black pepper dash, ground
Instructions
- Fill a Dutch oven or heavy-bottomed saucepan 2-3" deep with oil for frying. Fix a frying thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying, but this will take 10 minutes or so.
- Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.
- In a separate bowl, whisk together buttermilk and egg.
- Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices
- Coat slices in flour mixture, gengly shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
- Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
- Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
- Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together all of the dipping sauce ingredients until combined.
Notes
- Pre-sliced dill pickle chips can substitute for whole pickles; increase flour to 1½ cups in this case.
- Lightly pat pickle slices dry before breading to help the coating stick and prevent sogginess.
- Maintain oil temperature at 375°F for even frying and crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 139kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 607mg | 25% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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