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Crispy Fried Pickles

A close-up of a pile of golden-brown, crispy fried pickles on a white plate.
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Enjoy these tangy, crispy fried pickle chips, a fun fair food snack perfect for any occasion. They are coated in a seasoned batter and fried until golden brown and crunchy.

Ingredients

Scale
  • 2 cups dill pickle slices or spears
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying
  • Ranch dressing for serving

Instructions

  1. In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and paprika.
  2. In another shallow dish, whisk the eggs and milk together.
  3. Place the panko breadcrumbs in a third shallow dish.
  4. Pat the pickle slices dry with a paper towel.
  5. Dredge each pickle slice first in the flour mixture, shaking off any excess.
  6. Dip the floured pickle slice into the egg mixture, letting any excess drip off.
  7. Coat the pickle slice thoroughly with panko breadcrumbs, pressing gently to adhere.
  8. Place the coated pickle slices on a plate or baking sheet.
  9. Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C).
  10. Carefully add the coated pickle slices to the hot oil in batches, being careful not to overcrowd the pot.
  11. Fry for 2-3 minutes per side, or until golden brown and crispy.
  12. Remove the fried pickles with a slotted spoon and place them on a wire rack set over a baking sheet to drain.
  13. Serve immediately with ranch dressing for dipping.

Notes

  • For extra crispiness, you can double-coat the pickles: after the first breading, dip them back into the egg mixture and then into the panko again.
  • Ensure your oil is at the correct temperature before frying to prevent soggy pickles.
  • These are best served immediately after frying.

Nutrition

Find it online: https://carlacooking.com/fried-pickles-recipe/