Description
Southern Fried Pickles are a crispy, tangy snack featuring dill or bread-and-butter pickle chips coated in a seasoned flour and cornmeal batter, then deep-fried to golden perfection. Perfect as an appetizer or a flavorful side with a satisfying crunch.
Ingredients
Scale
Dipping and Coating Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
Wet Ingredients
- 1 cup buttermilk
Main Ingredient
- 2 cups pickle chips (dill or bread-and-butter)
Frying
- Oil for frying (vegetable or peanut), enough for deep frying
Instructions
- Drain and Dry Pickles: Thoroughly drain the pickle chips and pat them dry using paper towels to remove excess moisture, ensuring the coating sticks well.
- Prepare Coating Stations: Set up three bowls: one with seasoned flour (combine all-purpose flour, paprika, and garlic powder), the second with buttermilk, and the third with a mixture of all-purpose flour and cornmeal.
- Coat the Pickles: Dip each pickle chip first into the seasoned flour, then submerge it into the buttermilk, and finally coat it generously with the flour-cornmeal mixture for a crispy crust.
- Heat the Oil: In a deep pot or fryer, heat the oil to 350°F (175°C). Make sure the oil is hot enough to ensure crispiness without absorbing too much oil.
- Fry the Pickles: Fry the coated pickle chips in batches to avoid overcrowding, cooking them for about 3-4 minutes or until they turn golden brown and crispy.
- Drain and Serve: Remove the fried pickles with a slotted spoon and place them on paper towels to drain excess oil. Serve hot for the best taste and texture.
Notes
- Pat pickles dry thoroughly to prevent soggy coating.
- Maintain oil temperature around 350°F for optimal frying results.
- Use peanut or vegetable oil for a neutral frying flavor.
- Serve with ranch or your favorite dipping sauce for added flavor.
- Can be made with either dill or bread-and-butter pickle chips based on flavor preference.
