Description
Crispy Southern-style fried pickles with a crunchy golden coating and juicy, flavorful pickle inside, perfect for a tangy, addictive snack served with ranch or your favorite dipping sauce.
Ingredients
1 cup dill pickle slices (about 20 slices)
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1/2 cup buttermilk
Vegetable oil, for frying
Instructions
- Pat pickle slices dry with paper towels to remove excess moisture.
- Mix flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
- In another bowl, whisk egg and buttermilk until smooth.
- Dip each pickle slice into the egg mixture, letting excess drip off.
- Dredge pickles in the flour and cornmeal mixture, pressing lightly to coat evenly.
- Place coated pickles on a wire rack and let rest for about 5 minutes.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry pickles in small batches for 2 to 3 minutes until golden brown and crispy.
- Transfer fried pickles to a paper towel-lined plate to drain excess oil.
- Serve hot with ranch dressing or your favorite dipping sauce.
Notes
Patting pickles dry and resting coated slices helps the coating stick and stay crispy.
Maintain oil temperature at 350°F for best frying results.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a 375°F oven for 5-7 minutes to retain crispiness; avoid microwaving.
For gluten-free, substitute all-purpose flour with rice flour or gluten-free blend.
Variations include adding cayenne pepper or smoked paprika for heat and smoky flavor, or using spicy pickles.
Air frying at 400°F for 8-10 minutes is possible but less crispy than deep frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
