Description

Crispy, golden fried pickles are the perfect snack or appetizer. Tangy dill pickles are coated in a seasoned batter and fried until crunchy, making them irresistible. Serve them with ranch dressing or your favorite dipping sauce for a crowd-pleasing treat.

Ingredients

Units Scale

1 cup dill pickle slices (about 12-15 slices)
1 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional)
1 tsp salt
1/2 tsp black pepper
1 large egg
3/4 cup buttermilk (or regular milk)
1 cup breadcrumbs (panko or regular)
Vegetable oil (for frying)

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Instructions

Prep the Pickles: Drain the pickle slices and pat them dry with paper towels to remove excess moisture.
Set Up Breading Station: In one bowl, combine flour, garlic powder, paprika, onion powder, cayenne (if using), salt, and black pepper. In a second bowl, whisk the egg and buttermilk together. In a third bowl, place the breadcrumbs.
Bread the Pickles: Coat each pickle slice in the flour mixture, then dip it into the egg mixture, and finally coat it with breadcrumbs. Shake off any excess.
Heat the Oil: Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 375°F (190°C).
Fry the Pickles: Carefully drop a few pickles into the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown.
Drain and Serve: Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately with ranch dressing or your favorite dipping sauce.

Notes

For a spicier kick, add extra cayenne pepper or use spicy pickles.
To make it lighter, you can use an air fryer instead of deep-frying.