All fried foods—especially these fried pickles—are irresistible by nature: They're hot and crispy and salty, and it's impossible to eat just one! Fried pickles are the ideal Super Bowl snack or party finger food. You can fry 'em up in minutes and make plenty with ease. And trust us—you will need plenty! The whole crowd will want in on these. Serve them alongside your favorite BBQ recipes, as part of a menu of comfort food dishes, or simply on their own with a side of homemade ranch dressing. You can't go wrong with this classic fried pickles recipe.
Ingredients
-
Vegetable oil, for frying
- 2 c.
all-purpose flour
- 1/4 c.
cornstarch
- 2 tsp.
kosher salt
- 1 1/2 tsp.
ground black pepper
- 1/2 tsp.
paprika
- 1/2 tsp.
garlic powder
- 1/2 tsp.
onion powder
- 1 c.
buttermilk
- 1
egg
- 16 oz.
dill pickle chips, drained and patted very dry
-
Ranch dressing, for serving
Description
-
- Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375°F.
- 2In a wide, shallow bowl, combine the flour, cornstarch, salt, pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk together the buttermilk and egg to combine.
- 3Place one-fourth of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, then place them in the flour mixture and toss to coat. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.
Tip: Pie plates make a great vessel for your flour and buttermilk mixtures.
