Fried Pickles Recipe
with Hickory Hill Farm's buttermilk ranch.
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Ingredients
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Fried Pickles
Buttermilk Ranch Dressing
Method
Fried Pickles
- 1
Prepare the Ingredients
Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture.
- 2
Make the Breading
In a mixing bowl, combine the all-purpose flour, cornmeal, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well to ensure even distribution of spices.
- 3
Prepare the Buttermilk Dip
Pour the buttermilk into a shallow dish. This will be used to dip the pickle slices before coating them in the breading mixture.
- 4
Coat the Pickles
Dip each pickle slice into the buttermilk, allowing excess to drip off, then dredge in the breading mixture, ensuring they are fully coated. Set aside on a plate.
- 5
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the breading mixture in; it should sizzle.
- 6
Fry the Pickles
Carefully add the coated pickle slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side or until they are golden brown.
- 7
Drain and Serve
Once fried, use a slotted spoon to remove the pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Buttermilk Ranch Dressing
- 8
Combine Ingredients
In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, dried dill, garlic powder, onion powder, salt, black pepper, and chopped chives until smooth and well blended.
- 9
Chill the Dressing
Refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.
- 10
Serve with Fried Pickles
Serve the chilled buttermilk ranch dressing alongside the hot fried pickles for dipping.