Description
Crispy, golden fried pickles coated in a seasoned flour batter and served warm with a tangy homemade dipping sauce or classic ranch dressing. Perfect as a crunchy appetizer that brings a flavorful Southern twist to your snack table.
Ingredients
Scale
Breading
- 1 cup (125 g) all purpose flour
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
Wet Batter
- ½ cup (118 ml) buttermilk
- 1 large egg
Pickles
- 3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry
Frying
- Vegetable oil for frying
Dipping Sauce (optional)
- 2 tablespoons Ranch dressing
- 1 tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash Tabasco sauce
- Dash of ground black pepper
Instructions
- Heat the oil. Fill a Dutch oven or heavy-bottomed saucepan 2-3 inches deep with vegetable oil. Attach a frying thermometer to the pan, ensuring it is submerged but not touching the bottom. Heat over medium until the oil reaches 375°F (190°C), which will take about 10 minutes.
- Prepare dry seasoning mix. In a bowl, whisk together the all-purpose flour, salt, black pepper, paprika, cayenne pepper, and garlic powder until evenly combined. Set aside.
- Make wet batter. In a separate bowl, whisk together the buttermilk and egg until smooth and well incorporated.
- Coat the pickles. Working in small batches of 3-4 slices, coat each pickle slice first in the flour mixture, gently shaking off any excess. Then dredge them in the buttermilk and egg mixture, and coat once again in the flour mixture for a double layer of breading.
- Fry the pickles. Carefully transfer the coated pickle slices to the hot oil. Fry for 90 seconds on each side, or until they turn a crispy golden brown. Use a slotted spoon or strainer to remove them from the oil and place on a paper towel-lined plate to drain excess oil.
- Repeat frying. Allow the oil to return to 375°F (190°C) before frying the next batch of pickles to ensure even cooking and crispiness.
- Prepare dipping sauce (optional). In a small bowl, combine the ranch dressing, BBQ sauce, ketchup, mayonnaise, a dash of Tabasco sauce, and ground black pepper. Stir well until smooth and serve alongside the fried pickles.
- Serve. Fried pickles are best enjoyed warm. Serve immediately with your choice of dipping sauce.
Notes
- You can substitute the fresh sliced pickles with 1 ½ cups of pre-sliced dill pickle chips for convenience.
- Ensure pickles are patted dry before breading to help the batter adhere better and prevent splattering during frying.
- Maintain oil temperature at 375°F throughout frying for optimal crispiness.
- Use a slotted spoon or spider strainer to safely remove pickles from hot oil.
- If you prefer a milder spice, reduce or omit the cayenne pepper in the flour mixture.
- Ranch dressing works great as a simple dipping alternative if you skip the homemade sauce.
Nutrition
- Serving Size: 1 serving (about 6 slices)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
