Description
Crispy fried pickles offer bold crunch with Southern charm. Golden and seasoned, they’re always a crowd favorite.
Ingredients
Scale
Main Ingredients:
- 1 16-ounce jar dill pickle chips
- ½ cup all-purpose flour
- ½ cup cornmeal
- 2 cups oil for frying
Seasoning Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt to taste
- Pepper to taste
Liquid Ingredients:
- ½ cup buttermilk
Dipping Sauce Ingredients:
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon pickle juice
- ¼ teaspoon garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper
Instructions
- Drain 16-ounce jar of dill pickle chips completely. Pat pickles dry with paper towels, ensuring no moisture remains. Spread pickles on clean kitchen towel.
- Create breading mixture by combining ½ cup flour, ½ cup cornmeal, ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper in one bowl. Pour ½ cup buttermilk into separate bowl.
- Dunk each pickle slice into buttermilk, then coat thoroughly in flour mixture. Press gently to ensure even coverage. Shake off excess breading.
- Pour vegetable oil into large skillet, filling 1 inch deep. Heat to 350°F, checking temperature with kitchen thermometer. Oil should sizzle immediately when small bread crumb is dropped.
- Carefully place breaded pickle chips into hot oil. Fry 1-2 minutes per side until golden brown and crispy. Work in small batches to prevent overcrowding.
- Remove fried pickles using slotted spoon. Place on paper towel-lined plate to drain excess oil. Sprinkle lightly with salt while still hot.
- Prepare dipping sauce by mixing ½ cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon pickle juice, ¼ teaspoon garlic powder, and pinch of paprika in small bowl. Stir until smooth.
- Serve pickles immediately with prepared sauce on side. Enjoy while crispy and warm.
Notes
- Pat pickles completely dry to ensure maximum crispiness and prevent oil splatters during frying.
- Use cold buttermilk for better coating adhesion and a crunchier breading that sticks to each pickle slice.
- For gluten-free options, swap wheat flour with rice flour or a gluten-free cornmeal blend to maintain the same crispy texture.
- Serve immediately after frying to preserve the perfect crunch, and don’t crowd the pan to keep the oil temperature consistent and prevent soggy results.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 20 mg