Description
These Crispy Deep Fried Pickles are a crunchy and tangy snack that are perfect for parties or game day. With a flavorful coating and served with a tasty dipping sauce, they are sure to be a hit!
Ingredients
Scale
Ingredients:
- 1 (16-ounce) jar dill pickle chips or spears (drained and patted dry)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup cornmeal or seasoned breadcrumbs
- vegetable oil for frying
- ranch or spicy mayo for dipping (optional)
Instructions
- In a shallow bowl, whisk together the flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. In a second bowl, whisk the eggs and buttermilk until smooth. In a third bowl, place the cornmeal or breadcrumbs. Dredge each pickle in the seasoned flour, dip into the egg mixture, then coat in the cornmeal or breadcrumbs. Set aside on a plate.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, carefully add the coated pickles and fry for 2–3 minutes or until golden and crispy. Use a slotted spoon to transfer them to a paper towel–lined plate to drain. Serve hot with your favorite dipping sauce.
Notes
- Make sure pickles are fully dried before breading to avoid sogginess.
- Spears or thick slices work best for a hearty crunch.
- For extra crispiness, double-dip each pickle in flour and egg before the final coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: about 5–6 pickles
- Calories: 210
- Sugar: 1g
- Sodium: 630mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
