Crispy Southern Fried Pickles (Printer-Friendly)
Crunchy, well-seasoned fried pickles make a flavorful appetizer. Quick prep and great for gatherings or game day.
# What You’ll Need to Cook:
→ Main
01 -
350 g sliced dill pickles, thoroughly drained
→ Breading
02 -
120 g all-purpose flour
03 -
1 tsp baking powder
04 -
1 tsp fine sea salt
05 -
0.5 tsp freshly ground black pepper
06 -
0.5 tsp garlic powder
07 -
0.5 tsp onion powder
08 -
0.5 tsp smoked paprika
→ Egg Wash
09 -
2 large eggs
10 -
120 ml whole milk
→ For Frying
11 -
750 ml vegetable oil or other neutral high-heat oil
# Steps to Prepare:
01 -
Arrange the drained pickle slices in a single layer on a paper-towel-lined baking tray and pat the tops dry with additional paper towels. Set aside.
02 -
Pour oil into a deep skillet to a depth of about 5 cm. Heat over medium-high heat until oil reaches 175°C.
03 -
In a medium bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika until fully combined.
04 -
In a separate bowl, beat together eggs and milk until smooth.
05 -
Working in batches, coat 5–6 pickle slices in the flour mixture, followed by the egg mixture, then return them to the flour mixture to ensure even coverage.
06 -
Carefully lower the coated pickles into the hot oil and fry for 1–2 minutes, turning halfway, until golden brown and crisp.
07 -
Use a slotted spoon to transfer fried pickles to a clean, paper-towel-lined plate to drain.
08 -
Continue breading, frying, and draining the remaining pickle slices in batches.
09 -
Arrange fried pickles on a platter and serve immediately, optionally garnished with chopped parsley and accompanied by ranch dressing.
# Extra Cooking Tips:
01 -
Drying the pickles thoroughly before breading ensures a crisp texture and prevents the coating from becoming soggy.
02 -
Maintaining oil temperature at 175°C is essential for even frying and minimal greasiness. Use a clip-on thermometer for accuracy.
03 -
Experiment with different pickle cuts, such as spears or sandwich slices, to vary presentation and texture.
04 -
Baked version: Arrange breaded pickles on a wire rack set over a baking sheet and bake at 230°C for 15–20 minutes until crisp and golden.