Description
Crispy and flavorful fried pickles make a perfect American appetizer. These golden brown pickle slices are seasoned, double-dredged in a spiced flour and buttermilk mixture, then fried to perfection. Serve warm with a tangy homemade dipping sauce or classic Ranch dressing for a delightful snack or starter.
Ingredients
Scale
Pickles and Breading
- Vegetable oil for frying
- 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
- ½ cup (118 ml) buttermilk
- 1 large egg
- 3 kosher dill pickles, cut into slices just shy of ¼” thick and lightly patted dry
Dipping Sauce (optional)
- 2 tablespoons Ranch dressing
- 1 tablespoon BBQ sauce
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash tabasco sauce
- Dash 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 edge of the pot, ensuring it is submerged in the oil but not touching the pan bottom. Heat the oil over medium heat until it reaches 375 degrees Fahrenheit (190 degrees Celsius), which takes about 10 minutes.
- Prepare the dry breading mixture. While the oil is heating, whisk together the flour, salt, ground black pepper, paprika, cayenne pepper, and garlic powder in a bowl. Set aside for coating the pickles.
- Mix the wet dredge. In a separate bowl, whisk together the buttermilk and egg thoroughly to create the wet dipping mixture.
- Bread the pickles. Working in batches of 3-4 pickle slices, coat each slice first in the seasoned flour mixture, shaking off excess. Then dip into the buttermilk and egg mixture, and finally coat again in the flour mixture for a double layer of breading.
- Fry the pickles. Carefully place the coated pickle slices into the hot oil, frying 3-4 slices at a time. Fry for 90 seconds on each side or until the coating is golden brown and crisp. Use a slotted spoon or strainer to remove the pickles from the oil once cooked.
- Drain and keep warm. Transfer the fried pickles to a plate lined with paper towels to drain excess oil. Allow the oil to return to 375 degrees Fahrenheit (190 degrees Celsius) before frying the next batch to maintain consistent frying temperature.
- Prepare the dipping sauce (optional). Stir together Ranch dressing, BBQ sauce, ketchup, mayonnaise, a dash of tabasco sauce, and black pepper in a small bowl until well combined.
- Serve warm. Enjoy the fried pickles right away while warm, serving with the prepared dipping sauce or classic Ranch for dipping.
Notes
- Use 1 ½ cups of pre-sliced dill pickle chips as an alternative to slicing your own pickles.
- Ensure pickles are lightly patted dry to prevent excess moisture which can cause oil splatter.
- Maintain the frying oil temperature at 375 degrees Fahrenheit to achieve crispiness without absorbing too much oil.
- Double-dredging creates a thicker, crunchier coating on the pickles.
- For easier cleanup, strain the frying oil after use or dispose of it responsibly.
Nutrition
- Serving Size: 1 serving (approx. 4-5 fried pickle slices)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
