Description
Crunchy, tangy fried pickles with a crispy golden batter, perfect as a snack or appetizer.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornmeal (optional)
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4–1/2 tsp cayenne
- 1 cup buttermilk
- 1 large egg
- Well-drained dill pickle chips
- Vegetable oil (for frying)
Instructions
- Pat pickle chips dry with paper towels to remove excess brine.
- In a bowl, make a batter by combining flour, cornmeal, salt, paprika, garlic powder, cayenne, buttermilk, and the beaten egg.
- Dip the pickles in the batter, let excess drip, then dredge in seasoned flour.
- Heat 2-3 inches of vegetable oil in a Dutch oven or skillet to 350-365°F (175-190°C).
- Fry pickles in small batches for 2-3 minutes until golden brown.
- Transfer to a wire rack to drain and cool slightly.
Notes
For extra crunch, double-dredge the pickles or try air-frying with a light spray of oil.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg