Crispy Fried Pickles (Printable)
Tangy dill pickles fried crisp and golden, served with cool ranch dressing for snack time delight.
# What's Needed:
→ Pickles
01 - 16 oz dill pickle chips, well drained and patted dry
→ Breading
02 - 1 cup all-purpose flour
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - 1/2 tsp cayenne pepper (optional)
06 - 1/2 tsp black pepper
07 - 1/2 tsp salt
→ Wet Mixture
08 - 2 large eggs
09 - 1/2 cup buttermilk
→ Coating
10 - 1 cup panko breadcrumbs
11 - 1 cup cornmeal
→ For Frying
12 - 3 cups vegetable oil for deep frying
→ To Serve
13 - 3/4 cup ranch dressing
# How to Make It:
01 - Drain dill pickle chips and pat thoroughly dry using paper towels.
02 - Set up three shallow bowls: Bowl 1 with flour, garlic powder, paprika, cayenne, black pepper, and salt; Bowl 2 whisk eggs with buttermilk until smooth; Bowl 3 combine panko breadcrumbs with cornmeal.
03 - Dredge each pickle chip in the seasoned flour mixture, shaking off any excess.
04 - Submerge floured pickles into the egg and buttermilk mixture, allowing excess to drip off.
05 - Press pickles into the breadcrumb and cornmeal mixture until evenly coated.
06 - Preheat vegetable oil in a deep pot or heavy skillet to 350°F (175°C).
07 - Fry pickles in batches for 2 to 3 minutes, turning once, until golden and crispy.
08 - Remove fried pickles with a slotted spoon and drain on a paper towel-lined plate.
09 - Serve immediately with ranch dressing for dipping.
# Tips for Success:
01 -
- The contrast between the crispy, seasoned coating and the cool, briny pickle inside is genuinely addictive.
- Theyre fast enough to make on a whim but impressive enough to disappear at any gathering.
- Ranch dressing turns each bite into something familiar and comforting, even if the concept still feels a little wild.
02 -
- If the pickles arent completely dry before breading, the coating will slip off in the oil and youll be left with bare, sad pickle slices.
- Frying at the right temperature matters more than you think, too low and theyll absorb oil and turn greasy, too high and theyll burn before the inside heats through.
03 -
- Press the pickles into the breadcrumb mixture with your palm, not just a light dip, to get a thicker, more even coating.
- Keep a thermometer in the oil and adjust the heat as you go, consistent temperature is the difference between crispy and greasy.