Description
Crispy Southern “Fried Pickles” bring zesty tangy goodness straight from Southern kitchens to your plate. Crunchy cornmeal-coated pickle slices deliver bold flavor that will satisfy comfort food cravings in one delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 jar (16 ounces / 454 grams) dill pickle chips or slices, drained and patted dry
- 2 large eggs
- 1 cup breadcrumbs (panko or regular)
Coating Ingredients:
- 1 cup all-purpose flour
- ½ cup buttermilk (or regular milk)
- ½ cup cornmeal (optional, for extra crunch)
Seasoning Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for spice)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
- Ranch dressing or spicy mayo (for serving)
Instructions
- Thoroughly drain pickle slices and meticulously blot with paper towels to eliminate excess moisture, ensuring a crisp coating.
- Create a seasoned flour blend by whisking together flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper in a wide, shallow container.
- Prepare a wet dredging mixture by combining eggs and buttermilk in a separate bowl, creating a smooth, consistent liquid.
- Craft a crunchy exterior coating by mixing breadcrumbs and cornmeal in a third bowl, which will provide a satisfying textural crunch.
- Methodically coat each pickle slice in the seasoned flour mixture, ensuring complete and even coverage.
- Carefully dunk the flour-coated pickle into the egg mixture, allowing excess liquid to drip away naturally.
- Roll the moistened pickle slice in the breadcrumb-cornmeal mixture, gently pressing to guarantee a secure adherence of the crispy coating.
- Arrange the fully breaded pickle slices on a clean baking sheet, creating a single layer to prevent sticking.
- Heat vegetable oil in a deep skillet to precisely 375F, monitoring temperature with a cooking thermometer for optimal frying conditions.
- Carefully lower breaded pickles into the hot oil in small batches, preventing overcrowding and maintaining consistent oil temperature.
- Fry pickles for 2-3 minutes, rotating occasionally to achieve an evenly golden-brown, crispy exterior.
- Extract fried pickles using a slotted spoon, transferring to a paper towel-lined plate to absorb excess oil.
- Serve immediately alongside ranch dressing or preferred dipping sauce for maximum flavor and crispiness.
Notes
- Ensure pickles are thoroughly dried to prevent soggy breading and achieve maximum crispiness.
- Experiment with different spice blends in the flour mixture for unique flavor profiles, like adding smoked paprika or cayenne for extra kick.
- Use cold buttermilk and eggs to help breading adhere better and create a crunchier exterior.
- For gluten-free version, swap wheat flour with cornstarch or gluten-free flour blend and use gluten-free breadcrumbs.
- Maintain consistent oil temperature around 375F to prevent greasy pickles and ensure even golden-brown coating.
- Store leftovers in refrigerator and reheat in oven to maintain crispy texture, avoiding microwave which makes breading soggy.
- Pair with homemade dipping sauces like spicy aioli or tangy remoulade for elevated taste experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg