Description
Crispy fried pickles with a golden, crunchy coating and tangy bite—perfect as a crave-worthy snack or crowd-pleasing party appetizer!
Ingredients
Scale
- 16 oz jar dill pickle chips (drained and patted dry)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 large egg
- 1 cup buttermilk
- 1 cup plain breadcrumbs or panko
- Vegetable oil, for frying
For Dipping Sauce (optional):
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat about 1 1/2 inches of vegetable oil in a heavy-bottomed pot to 375°F (190°C).
- In a shallow bowl, whisk together flour, paprika, garlic powder, salt, pepper, and cayenne.
- In a second bowl, whisk the egg and buttermilk.
- In a third bowl, place breadcrumbs.
- Dip each pickle chip first into the flour mixture, then into the buttermilk mixture, then into the breadcrumbs, pressing gently to adhere.
- Fry the coated pickles in batches, about 1-2 minutes per side, until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined plate.
- For dipping sauce: Stir together mayo, ketchup, horseradish, paprika, and season to taste.
- Serve the fried pickles hot with dipping sauce on the side.
Notes
- Ensure pickles are well-dried before breading to prevent sogginess.
- Panko breadcrumbs provide extra crunch compared to regular ones.
- Serve immediately for best crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg