Description
Crispy Fried Pickles are a delicious and crunchy snack made by breading and frying dill pickle slices until golden brown.
Ingredients
- 1 cup dill pickle slices (about 12–15 slices)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- 2 cups breadcrumbs (preferably panko for extra crunch)
- Vegetable oil for frying
Instructions
- Begin by draining the pickle slices and patting them dry with paper towels to remove excess moisture.
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- In another bowl, whisk together the eggs and buttermilk until well combined.
- Place the breadcrumbs in a third shallow bowl.
- Dip each pickle slice first into the flour mixture, coating it evenly, then into the egg mixture, and finally into the breadcrumbs, pressing gently to adhere.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F.
- Carefully add the breaded pickle slices to the hot oil in batches, frying for about 2-3 minutes on each side or until golden brown and crispy.
- Use a slotted spoon to remove the fried pickles and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce, such as ranch or spicy mayo.
Notes
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Add a teaspoon of your favorite hot sauce to the egg mixture for an extra kick of flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg