Description
Crispy and tangy Southern Fried Pickles are a beloved snack featuring dill or bread-and-butter pickle chips coated in a seasoned flour and cornmeal batter, then deep-fried until golden brown. Perfect as an appetizer or side, these crunchy delights offer a delicious balance of sour, salty, and savory flavors with a satisfying crunch in every bite.
Ingredients
Scale
Coating Mix
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
Additional Coating
- 1/2 cup cornmeal
- 1 cup buttermilk
Main Ingredient
- 2 cups pickle chips (dill or bread-and-butter)
Frying
- Oil for frying (vegetable or peanut oil), enough for deep frying
Instructions
- Prepare Pickles: Drain the pickle chips thoroughly and pat them dry with paper towels to remove as much moisture as possible. This step ensures the coating adheres properly and the pickles fry up crisp.
- Set Up Coating Stations: Arrange three separate bowls: one with seasoned flour (combine all-purpose flour, paprika, and garlic powder), one with buttermilk, and a third with a mixture of all-purpose flour and cornmeal. This three-step coating technique creates a crunchy and flavorful crust.
- Coat the Pickles: Dip each pickle chip first into the seasoned flour mixture to lightly coat, then immerse it in the buttermilk to moisten, and finally dredge it in the flour-cornmeal mixture to fully cover. Ensure each piece is well-coated for the best texture.
- Heat Oil: Pour oil into a deep pot and heat it to 350°F (175°C). Maintaining the correct temperature is crucial for achieving a golden, crispy fry without absorbing excess oil.
- Fry Pickles: Fry the coated pickles in batches, avoiding overcrowding the pot, for about 3 to 4 minutes per batch, or until they turn a golden brown and crispy. Stir gently if needed to prevent sticking.
- Drain and Serve: Use a slotted spoon to remove the pickles from the hot oil and place them on paper towels to drain excess oil. Serve warm for the best taste and texture.
Notes
- Patting the pickles dry is essential to prevent the batter from sliding off during frying.
- Maintain the oil temperature between 350°F to 360°F to ensure even frying and crispiness.
- Do not overcrowd the fryer; fry in small batches to keep oil temperature steady.
- Use peanut or vegetable oil with a high smoke point for safe frying.
- Serve with ranch dressing or your favorite dipping sauce for extra flavor.
