Description
Crispy Deep Fried Pickles are a classic American appetizer featuring dill pickle spears or slices coated in a seasoned flour and panko breadcrumb mixture, then deep fried to golden perfection. This recipe yields crunchy, flavorful bites perfect for a party snack or casual gathering, served best with ranch or spicy mayo dipping sauce.
Ingredients
Scale
Pickle Preparation
- 1 jar dill pickle spears or slices, drained and patted dry
Breading Mixture
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Wet Mixture
- 2 large eggs
- 1 cup buttermilk
Coating
- 2 cups panko breadcrumbs
For Frying and Serving
- Vegetable oil for frying
- Ranch or spicy mayo for dipping (optional)
Instructions
- Prepare the Pickles: Slice the pickles into spears or rounds if they are not already pre-cut. Thoroughly pat them dry using paper towels to remove excess moisture, which helps the coating stick and ensures crispiness.
- Make the Seasoned Flour: In a shallow bowl, combine the all-purpose flour with garlic powder, paprika, salt, and black pepper. Whisk these ingredients together until evenly mixed to create a flavorful coating base.
- Prepare the Wet Mixture: In a separate bowl, whisk together the eggs and buttermilk until smooth and well combined. This mixture will help the breadcrumb adhere to the pickles.
- Set Up the Breadcrumb Bowl: Place the panko breadcrumbs in a third shallow bowl, ready for the final coating step.
- Bread the Pickles: Dredge each dried pickle piece first in the seasoned flour, making sure to shake off excess flour. Next, dip it into the egg and buttermilk mixture. Finally, coat it thoroughly with panko breadcrumbs, pressing gently so the crumbs adhere well to the pickle surface.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven, filling about 2 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C), which is ideal for frying to achieve a crispy texture without burning.
- Deep Fry the Pickles: Fry the coated pickles in small batches to avoid crowding. Cook each batch for 2 to 3 minutes, turning occasionally with a slotted spoon, until the pickles are golden brown and crispy on all sides.
- Drain and Serve: Remove the fried pickles from the oil and place them on a paper towel–lined plate to drain excess oil. Serve the crispy deep fried pickles hot with your choice of ranch dressing or spicy mayo for dipping.
Notes
- For an extra crunchy coating, double dip the pickles by repeating the egg wash and breadcrumb steps.
- Add a kick of heat by mixing cayenne pepper or a dash of hot sauce into the egg and buttermilk mixture.
- Be sure to maintain the oil temperature at 350°F to prevent greasy or soggy pickles.
- Use panko breadcrumbs for a lighter, crispier texture compared to regular breadcrumbs.
