Description
Crispy fried pickles bring Southern comfort straight to your plate with a crunchy exterior and tangy pickle center. Zesty dill pickles coated in seasoned buttermilk batter create an irresistible appetizer you’ll want to share with friends.
Ingredients
Scale
Main Ingredients:
- 12 sandwich-sliced dill pickles (about 12 slices)
- 1–2 cups panko breadcrumbs
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
Spices and Seasonings:
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon dill (optional)
Cooking Ingredient:
- Oil for frying
Instructions
- Thoroughly pat pickle slices with paper towels to remove excess moisture, ensuring a crisp coating.
- Create a zesty batter by combining flour, milk, baking powder, egg, paprika, black pepper, and chopped dill in a medium mixing bowl. Whisk until the mixture reaches a smooth, consistent texture.
- Allow the batter to rest for 5 minutes, which helps the ingredients meld and creates a more cohesive coating.
- Prepare two separate breading stations: one with seasoned Panko breadcrumbs mixed with cayenne pepper and salt, and another with plain Panko breadcrumbs.
- Dunk each pickle slice into the prepared batter, ensuring complete coverage.
- Carefully transfer the batter-coated pickle to the seasoned Panko breadcrumbs, gently rolling to create an even, crispy exterior.
- Place breaded pickle slices on a baking sheet, allowing them to rest briefly so the coating adheres securely.
- Heat oil to a precise temperature between 360-370°F, maintaining consistent heat for optimal frying.
- Fry pickles in small batches, turning occasionally to achieve an even, golden-brown color and maximum crispiness.
- Remove fried pickles with a slotted spoon, draining excess oil on paper towels.
- Immediately season with a light sprinkle of salt for enhanced flavor.
- Serve hot alongside ranch dressing or your preferred dipping sauce for a delightful appetizer.
Notes
- Ensure pickles are thoroughly dried to achieve maximum crispiness and prevent oil splattering during frying.
- Let batter rest for at least 5 minutes to develop better texture and help coating adhere more effectively to pickle slices.
- Maintain oil temperature between 360-370°F for perfect golden-brown exterior and crisp coating without greasy results.
- Work in small batches while frying to prevent overcrowding and maintain consistent oil temperature for even cooking.
- Use paper towel-lined plate to absorb excess oil and keep fried pickles extra crispy after cooking.
- Serve immediately with ranch or preferred dipping sauce to enjoy maximum crunchiness and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg