Homestyle · Appetizer/Side
Fried Pickles
Tangy pickle slices coated in seasoned breading and fried until crisp.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Total time
- 30 minutes
- Servings
- 4
Ingredients
- 1 jar dill pickle chips, drained (16 oz / 454 g)
- 1 cup all-purpose flour (120 g)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk (120 mL)
- 1 1/2 cups panko breadcrumbs (90 g)
- Vegetable or canola oil, for frying
- Ranch dressing, for serving
Directions
- Drain the pickle chips and pat them thoroughly dry with paper towels.
- Combine the flour, garlic powder, paprika, onion powder, black pepper, and salt in a shallow bowl.
- Whisk the eggs and buttermilk together in a second shallow bowl, and place the panko breadcrumbs in a third bowl.
- Coat each pickle chip in the seasoned flour, dip it into the egg mixture, then coat thoroughly with panko breadcrumbs.
- Heat about 2 inches of oil in a heavy pot or skillet to 350°F (175°C).
- Fry the breaded pickle chips in small batches for 2–3 minutes, until deeply golden and crispy.
- Transfer the fried pickles to a paper-towel-lined plate or wire rack and lightly season with salt.
- Serve immediately with ranch dressing for dipping.