Fried Pickles And Ranch Recipe
Panko crusted pickles with a hint of hot sauce
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Ingredients
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Pickles
Breading
Frying
Ranch Dressing
Method
Prepare the Pickles
- 1
Drain and Slice
Open the jar of dill pickles and drain the liquid. Pat the pickles dry with paper towels. If they are whole, slice them into thicker chips, about 1/4 to 1/2 inch thick.
- 2
Prepare the Breading
- 3
Set Up Breading Station
In three separate shallow bowls, place the flour in the first bowl, beat the eggs in the second bowl, and mix panko breadcrumbs, garlic powder, onion powder, salt, and black pepper in the third bowl.
Bread the Pickles
- 4
Coat the Pickles
Take each pickle slice and dredge it in the flour, shaking off excess. Next, dip it into the beaten eggs, and finally coat it in the panko mixture. Ensure each slice is well coated.
Fry the Pickles
- 5
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Pickles
Carefully add the breaded pickles to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 7
Drain
Remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare the Ranch Dressing
- 8
Combine Ingredients
In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper until smooth.
- 9
Chill
Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve
- 10
Plate and Serve
Serve the fried pickles warm with the chilled ranch dressing on the side for dipping.
