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Ingredients
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Fried Pickles
Method
Preparation and Cooking
- 1
Prepare the Pickles
Drain the dill pickle slices from their jar and pat them dry with paper towels to remove excess moisture. This will help ensure the breading sticks better.
- 2
Make the Breading Mixture
In a medium bowl, combine the all-purpose flour, cornmeal, salt, black pepper, and garlic powder. Mix well to ensure that all dry ingredients are evenly distributed.
- 3
Coat the Pickles
Pour the buttermilk into a shallow dish. Dip each pickle slice into the buttermilk, allowing the excess to drip off, then dredge it in the flour-cornmeal mixture, ensuring it is fully coated. Place the coated pickles on a plate until ready to fry.
- 4
Heat the Oil
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat. Use a thermometer to check the temperature, aiming for about 350°F (175°C).
- 5
Fry the Pickles
Once the oil is hot, carefully add the coated pickle slices in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown, flipping halfway through. Use a slotted spoon to remove the fried pickles and transfer them to a paper towel-lined plate to drain excess oil.
- 6
Serve
Once all the pickles are fried, serve them hot with a side of ranch dressing for dipping.