Description
Crispy Deep Fried Pickles are a tangy and crunchy appetizer made by coating pickle spears or chips in a seasoned flour mixture and buttermilk batter, then deep frying them until golden brown. Perfectly crispy on the outside with a zesty pickle flavor inside, these make a delicious snack or starter served with your favorite dipping sauce.
Ingredients
Scale
Pickles
- 1 jar pickle spears or chips
Breading Mixture
- 1 cup all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Batter
- 1 cup buttermilk
- 1 egg
For Frying
- Vegetable oil, for frying
Instructions
- Heat the oil: Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C) to prepare for frying the pickles.
- Prepare the dry mixture: In a medium bowl, combine all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to create an evenly seasoned breading mix.
- Make the wet batter: In a separate bowl, whisk together the buttermilk and egg until smooth and well combined. This helps the flour mixture stick to the pickles.
- Bread the pickles: Dip each pickle spear or chip first into the buttermilk and egg mixture, allowing excess to drip off, then coat it evenly in the flour mixture. Ensure each piece is thoroughly coated for maximum crispiness.
- Fry the pickles: Carefully place the coated pickles into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes or until they turn golden brown and have a crispy exterior.
- Drain the excess oil: Remove fried pickles using a slotted spoon or tongs and place them on paper towels to drain excess oil and maintain crispiness.
- Serve: Serve the crispy fried pickles warm with your favorite dipping sauce such as ranch, spicy mayo, or honey mustard.
Notes
- Use fresh oil and maintain the temperature at 350°F for best frying results.
- Do not overcrowd the fryer to ensure even cooking and crispy texture.
- Pickle chips will fry faster than whole spears, so adjust frying time accordingly.
- For extra crunch, double dip the pickles by repeating the wet and dry coating steps before frying.
- Leftover fried pickles can be reheated in an air fryer to restore crispiness.
