Description
Southern Fried Pickles transform tangy dill slices into crispy, golden snacks. Served warm with dipping sauce, they’re crunchy, bold, and hard to resist.
Ingredients
Scale
Main Ingredients:
- 8 dill pickles, medium-sized, sliced into ½-inch rounds
- 1 cup buttermilk
Breading:
- 1 cup all-purpose flour
- ½ cup cornmeal
Seasonings:
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
- Grab paper towels and thoroughly blot each pickle round to eliminate surface dampness.
- Combine 1 cup flour, ½ cup cornmeal, ½ teaspoon cayenne, and 1 teaspoon salt in a mixing bowl, whisking until uniform.
- Pour 1 cup buttermilk into a separate wide, shallow container for coating.
- Submerge each pickle slice completely in buttermilk, ensuring total liquid coverage.
- Roll the buttermilk-coated pickle slice through the seasoned flour mixture, pressing gently to create a complete, even breading layer.
- Prepare a large skillet by adding 2 inches of vegetable oil, heating to exactly 350°F (175°C) over medium-high flame.
- Carefully lower breaded pickle rounds into hot oil, working in small batches to prevent overcrowding.
- Fry each batch for precisely 3-4 minutes, turning once to achieve a uniform golden-brown color on both sides.
- Remove crispy pickles using a slotted spoon and place on paper towel-lined plate to absorb excess oil.
- Serve immediately while the breading remains crisp and hot.
Notes
- Patting pickles dry ensures a crispy coating that sticks well and prevents soggy results.
- Using cold buttermilk helps the flour mixture adhere better to pickle slices for a crunchier texture.
- Choose thick-cut dill pickle chips for the best frying experience, as they hold their shape and provide a satisfying crunch.
- Serve immediately after frying to maintain maximum crispiness, and pair with ranch or spicy remoulade sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg