Fried pickles are crispy, tangy bites of joy that are perfect for snacking! These little goodies are coated in a tasty batter and then fried until golden brown.
They’re great for game day or a fun movie night. Just dip them in ranch dressing and enjoy the crunch. I can never eat just one—watch out, they’re addictive! 😄
Key Ingredients & Substitutions
Pickle Slices: Dill pickles are traditional for this recipe, offering that tangy crunch we love. For a twist, you can try bread and butter pickles for sweetness, or even spicy pickles if you want to kick it up a notch!
Flour: All-purpose flour is perfect for the coating. If you’re gluten-free, use a gluten-free flour blend or cornstarch. Both work well to keep the texture light.
Breadcrumbs: I prefer cornmeal for that extra crunch, but panko breadcrumbs give a fantastic crunch too. If you don’t have either, crushed crackers can work in a pinch.
Buttermilk: Buttermilk adds moisture and flavor. If you don’t have any, mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to mimic buttermilk.
How Do You Achieve the Best Crunch When Frying?
Getting that perfect crunch involves a few key steps! First, make sure your pickle slices are dry. Excess moisture can make them soggy instead of crispy.
- Use a heavy bottomed pan so heat is distributed evenly, ensuring consistent frying.
- Keep the oil hot but not smoking—around 350°F (175°C). This will make the batter set right away and create a crispy layer.
- Don’t overcrowd the pan. Fry in small batches to maintain that oil temperature.
- Let the fried pickles drain on paper towels to remove any excess oil. This keeps them crunchier!
With these tips, you’ll end up with delicious, golden-brown fried pickles every time! Enjoy your cooking! 😊
Delicious Fried Pickles
Ingredients You’ll Need:
- 1 jar dill pickle slices (about 16 oz), drained and patted dry
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- 1 1/2 cups cornmeal or panko breadcrumbs (for extra crunch)
- Vegetable oil, for frying
- Ranch dressing or your favorite dipping sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10 minutes for frying, so you’ll be enjoying your delicious fried pickles in about 25 minutes! Quick and easy!
Step-by-Step Instructions:
1. Prepare the Pickles:
First, drain the pickle slices and pat them dry with paper towels. This step is important because you want to remove all excess moisture so your pickles can get super crispy!
2. Mix the Dry Ingredients:
In a shallow bowl, combine the flour with garlic powder, onion powder, paprika, cayenne pepper (if you’re feeling adventurous!), salt, and black pepper. This will be your seasoned flour to give those pickles great flavor!
3. Prepare the Wet Ingredients:
In another bowl, whisk the eggs and buttermilk together until they are perfectly smooth. This mixture helps the coatings stick to the pickles.
4. Set Up for Coating:
In a third shallow bowl, place the cornmeal or panko breadcrumbs. This will give your fried pickles that delightful crunch!
5. Heat the Oil:
In a deep frying pan or skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature with a thermometer or by dropping a small piece of batter into the oil—if it bubbles up, it’s ready!
6. Coat the Pickles:
Now it’s time to coat the pickles! Take each pickle slice and dredge it in the flour mixture first. Then, dip it into the egg and buttermilk mixture, and finally coat it with cornmeal or breadcrumbs. Make sure to press lightly to help it stick!
7. Fry the Pickles:
Carefully drop a few coated pickle slices into the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy.
8. Drain and Repeat:
Use a slotted spoon to remove the fried pickles and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining pickles.
9. Serve and Enjoy:
Serve those crispy, delicious fried pickles hot with ranch dressing or your favorite dipping sauce. Enjoy every bite of tangy goodness!
Delight in your homemade fried pickles—snacking perfection awaits!
Can I Use Whole Pickles Instead of Slices?
While slices are traditional for frying, you can use whole dill pickles! Just make sure to cut them into thick slices or spears to ensure they cook through and maintain their crispy coating.
How Do I Make These Fried Pickles Spicy?
If you want to add some heat, you can increase the cayenne pepper in the seasoning, or try adding a splash of your favorite hot sauce into the egg and buttermilk mixture. You could also use spicy pickles for extra kick!
Can I Bake These Instead of Frying?
Absolutely! For a healthier version, preheat your oven to 425°F (220°C). Arrange the coated pickles on a baking sheet lined with parchment paper and spray them lightly with cooking spray. Bake for about 15-20 minutes, flipping them halfway through until they are golden and crispy.
What’s the Best Way to Store Leftover Fried Pickles?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to get them crispy again!
