Description
These Crispy Deep Fried Pickles are a perfect appetizer featuring tangy dill pickles coated in a flavorful seasoned flour, dipped in a rich buttermilk and egg mixture, then covered in crunchy panko breadcrumbs and fried to golden perfection. Served hot with your choice of dipping sauce, they make an irresistible party snack or starter.
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 Ingredients
- 2 large eggs
- 1 cup buttermilk
Coating
- 2 cups panko breadcrumbs
Frying
- Vegetable oil for frying
Serving
- Ranch or spicy mayo for dipping (optional)
Instructions
- Prepare Pickles: Slice pickles into spears or rounds if they are not already pre-cut, then thoroughly pat them dry with paper towels to remove excess moisture for a crispier coating.
- Mix Seasoned Flour: In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper. Whisk the ingredients together until well blended.
- Prepare Wet Mixture: In a separate bowl, whisk together the eggs and buttermilk until you have a smooth, uniform mixture.
- Set up Breading Station: Place the panko breadcrumbs in a third bowl ready for coating the pickles.
- Coat Pickles: Dredge each pickle piece in the seasoned flour, shaking off any excess. Dip them into the egg and buttermilk mixture, then coat them thoroughly with the panko breadcrumbs, pressing gently so the crumbs adhere well.
- Heat Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure safety and optimal frying texture.
- Fry Pickles: Carefully place the coated pickles into the hot oil in small batches. Fry for about 2 to 3 minutes, turning occasionally to ensure even golden brown, crispy coating.
- Drain and Serve: Remove fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with ranch dressing or spicy mayo for dipping, if desired.
Notes
- For extra crunch, double coat the pickles by repeating the egg and breadcrumb steps before frying.
- Add cayenne pepper or a splash of hot sauce to the egg and buttermilk mixture to create a spicy version.
- Ensure pickles are well dried to prevent soggy batter and oil splatter during frying.
