Description
These Crunchy Southern Fried Pickles are a delightful twist on a classic snack. Tangy dill pickles are coated in a flavorful mixture, fried to a perfect crisp, and served with creamy ranch dressing.
Ingredients
Scale
Ingredients:
- 1 (16-ounce) jar dill pickle chips, drained and patted dry
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 cup cornmeal
- vegetable oil for frying
- ranch dressing for serving
Instructions
- Soak Pickles: Place pickle chips in a bowl and cover with buttermilk; let soak for 15 minutes.
- Prepare Coating: In a shallow dish, whisk together flour, paprika, garlic powder, cayenne, salt, and black pepper.
- Coat Pickles: Dredge pickles in flour mixture, dip in beaten egg, then coat in cornmeal.
- Fry Pickles: Heat vegetable oil in a skillet, fry pickles in batches until golden and crispy.
- Serve: Drain fried pickles on paper towels and serve hot with ranch dressing.
Notes
- For extra crunch, double-dip the pickles by repeating the flour and cornmeal coating.
- You can also use panko breadcrumbs instead of cornmeal.
- Air-fryer variation: Spray coated pickles with cooking spray and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: about 8–10 pickle chips
- Calories: 210
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
