Dill – Icious Fried Pickles Recipe
Make Dill – Icious Fried Pickles Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Pickles
Method
Preparation
- 1
Prepare the Pickles
Drain the dill pickle slices thoroughly and pat them dry with paper towels. This helps to ensure a crispy coating.
- 2
Set Up the Breading Station
In one bowl, add the all-purpose flour. In a second bowl, combine the buttermilk and egg, whisking until well combined. In a third bowl, mix together the cornmeal, garlic powder, onion powder, paprika, black pepper, and salt.
- 3
Bread the Pickles
Take each pickle slice and dredge it in the flour, shaking off any excess. Then dip it into the buttermilk mixture, allowing any excess to drip off. Finally, coat the pickle in the cornmeal mixture, pressing gently to ensure a good coating. Place the breaded pickles on a baking sheet.
- 4
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). You can test if the oil is ready by dropping in a small piece of bread; it should sizzle immediately.
- 5
Fry the Pickles
Carefully add a batch of the breaded pickles to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes or until they are golden brown and crispy, turning them halfway through. Use a slotted spoon to remove the fried pickles and drain them on paper towels.
- 6
Serve
Once all the pickles are fried, serve them hot with a side of ranch dressing for dipping.