Fried Dill Pickle Recipe
Dill chips fried golden brown. Money's in the pickle.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prepare pickles
Pat pickle chips dry with paper towels to remove excess moisture, then arrange on a baking sheet or rack.
- 2
Make the dry coating
In a large bowl, whisk together the flour, cornmeal, baking powder, paprika, garlic powder, onion powder, salt, and black pepper to create the seasoned dry mix.
- 3
- 4
Coat the pickle chips
For each pickle chip, dip into the wet batter, then shake off excess and dredge in the seasoned dry mix. For extra crispness, repeat the dip and coat for a double layer of coating.
- 5
Heat the oil
In a heavy pot or deep skillet, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature.
- 6
Fry
Fry the coated pickle chips in batches for 2–3 minutes per batch, or until golden brown and crisp. Do not overcrowd the pan.
- 7
Drain and serve
Transfer fried pickles to a paper towel–lined plate to drain. Season with a pinch of salt while hot and serve immediately with dipping sauce such as ranch or spicy aioli.