Fried Pickles
Crispy, tangy fried pickles with a golden crust, perfect for snacking or as an appetizer.
10 mins
Prep Time
5 mins
Cook Time
4
Servings
Ingredients
- 1 jar dill pickle slices (about 16 oz)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Ranch or dipping sauce of choice
Nutrition Facts
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Instructions
Drain the pickle slices and pat them dry with paper towels to remove excess moisture. This helps the coating stick better.
In a shallow bowl, mix the flour, garlic powder, paprika, cayenne pepper, salt, and black pepper.
Pour the buttermilk into another shallow bowl and place the panko breadcrumbs in a third bowl.
Dredge each pickle slice in the flour mixture, then dip into the buttermilk, and finally coat with the panko breadcrumbs. Press gently to ensure the coating sticks.
Heat about 1 inch of vegetable oil in a deep skillet or frying pan to 375°F (190°C).
Fry the pickles in batches for 2-3 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with ranch dressing or your favorite dipping sauce.
Chef's Tips
- Dry Pickles Well: Ensuring the pickles are dry before coating prevents the batter from sliding off.
- Oil Temperature: Use a thermometer to maintain the oil temperature for even frying.
- Double Dip: For extra crunch, dip the pickles in buttermilk and breadcrumbs a second time.
- Seasoning Variations: Add Cajun seasoning or onion powder to the flour mix for extra flavor.
- Air Fryer Option: For a lighter version, air fry the breaded pickles at 400°F (200°C) for 8-10 minutes, flipping halfway.
