Description
Enjoy these delicious Crispy Fried Pickles as a perfect appetizer or snack. They are tangy, crunchy, and full of flavor that will have everyone coming back for more!
Ingredients
Scale
For the pickles:
- 2 cups dill pickle chips, drained and patted dry
- 1 cup all-purpose flour, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the coating:
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- Vegetable oil for frying
- Ranch or spicy mayo for serving
Instructions
- Prepare the coating: In a shallow bowl, mix 1/2 cup flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper.
- Whisk the egg mixture: In a second bowl, whisk eggs and buttermilk together.
- Coat the pickles: Dredge pickle chips in the seasoned flour, dip into the egg mixture, and coat in the cornmeal-flour mixture, pressing lightly to help coating stick.
- Fry the pickles: Heat about 1 inch of vegetable oil in a large skillet or deep pan to 375°F. Fry pickles in batches for 2–3 minutes until golden and crispy.
- Serve: Remove with a slotted spoon and drain on paper towels. Serve hot with ranch or spicy mayo.
Notes
- For extra crunch, double coat the pickles by dipping back into the egg and cornmeal mixture before frying.
- Make sure pickles are well-drained to avoid soggy coating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6–8 pickles
- Calories: 210
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
