Fried Breaded Pickles Recipe

Prepare the Pickles

Drain the sliced dill pickles from their jar and pat them dry with paper towels to remove excess moisture. This will help the breading stick better.

Set Up Breading Station

In three separate shallow bowls, set up your breading station: In the first bowl, add all-purpose flour. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, combine cornmeal, garlic powder, onion powder, paprika, salt, and black pepper.

Bread the Pickles

Take each pickle slice and coat it in the flour first, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off before finally coating it in the cornmeal mixture. Press gently to make sure the coating adheres.

Heat the Oil

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to check the temperature.

Fry the Pickles

Once the oil is hot, carefully add the breaded pickles in batches, making sure not to overcrowd the pot. Fry each batch for 2-3 minutes, or until golden brown and crispy. 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 the Fried Pickles

Once all the pickles are fried, serve them hot with your favorite dipping sauce such as ranch dressing, spicy mayo, or ketchup.