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The foundation of any great dish lies in its ingredients. For our crispy fried pickles, we’ll explore the essential components that contribute to their deliciousness and unique texture.

Fried Pickles

Indulge in a crunchy, tangy treat with these crispy Southern fried pickles! Perfect for snacking or as an appetizer, this easy recipe features dill pickle spears coated in a flavorful blend of flour, cornmeal, and spices. Fry them up until golden brown and serve with ranch dressing for a delicious dip. Ready in just 30 minutes, they’re sure to be a hit at your next gathering! Perfect with family and friends!
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Ingredients
  

1 jar of dill pickle spears (16-24 oz)

1 cup all-purpose flour

1 cup cornmeal

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust to taste)

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

2 large eggs

3/4 cup buttermilk

Vegetable oil (for frying)

Optional: Ranch dressing (for dipping)

Instructions
 

Prepare the Pickles: Drain the pickle spears and pat them dry with paper towels to remove excess moisture. This helps them crisp up during frying.

    Make the Breading Mixture: In a large mixing bowl, whisk together the flour, cornmeal, garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper.

      Prepare the Wet Mixture: In another bowl, beat the eggs and mix in the buttermilk until well combined.

        Coat the Pickles: Dip each pickle spear first into the wet mixture, ensuring it's fully coated, then roll it in the breading mixture. Press down slightly to help the coating stick. Place the coated pickles on a baking sheet and repeat with the remaining pickles.

          Heat the Oil: In a large skillet or deep frying pan, pour enough vegetable oil to cover the bottom by about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).

            Fry the Pickles: Carefully add the coated pickle spears to the hot oil in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.

              Serve: Serve the fried pickles warm with ranch dressing or your favorite dipping sauce.

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4-6