Crispy Fried Pickles Made Easy

Alright folks, gather ‘round because we are about to dive into a guilty pleasure that is so worth the salty, crunchy deliciousness. We’re talking about Crispy Fried Pickles Made Easy. This is your go-to when you need a sidekick for your burgers or just something to munch on while you binge-watch your latest series obsession. It’s special because these little golden delights have this perfect crunch and a punchy twang, and honestly, who can resist fried anything? Not this girl. Give it a whirl. You won’t regret it — pinky promise.

Let me tell you, fried pickles weren’t something I grew up with, but once they hit my life, they stuck like glue. My husband, bless his soul, would die a little every time he discovered these alongside his regular dinner, as if a surprise party had been thrown right there on his plate. Our kids? Total suckers for these. Once they were introduced to fried pickles, it became a family affair. Now, it’s like a mini tradition. Fried pickle night means smiles all around and a satisfied crew.

Why You’ll Love This Crispy Fried Pickles Made Easy

1. They are ridiculously crunchy without any fancy techniques.
2. SO easy to whip up when you’re pressed for time or energy – a.k.a. all the time.
3. They let you crush that fried food craving without guilt-tripping yourself too hard.
4. Great way to jazz up your picnic or game day spread with minimal effort.

How to Make It

Alright, let’s get messy. Grab your pickles — I suggest dill, unless you’re in a wild mood. Set up your assembly line with bowls for flour, a whisked egg bath, and some panko breadcrumbs. A few spills are cool; we’re not here for perfection. Now, drench those pickle slices in flour, dunk them in the egg, and roll them in breadcrumbs. Heat your oil in a pan — careful now, hot oil means business — and fry those bad boys until they’re crispy happiness. Maybe sneak a taste to check the salt; no judgment here.

Ingredient Notes

– Pickles: Dill is my choice, but hey, sweet works if you’re feeling adventurous. Just make sure you drain those suckers well, or it’s sog city.
– Panko Breadcrumbs: Trust me, you want that extra crunch. Regular breadcrumbs just won’t cut it. Tried it; learned my lesson.
– Oil: Use veggie or canola. Once tried olive oil… let’s just say I won’t be doing that again!

Recipe Steps:

1. Slice and drain pickles well.
2. Set up dredging station with flour, beaten egg, and panko breadcrumbs.
3. Coat pickle slices in flour, then egg, followed by breadcrumbs.
4. Heat oil in pan; fry pickles until golden.
5. Drain excess oil and serve hot.

What to Serve It With

Tips & Mistakes

Pro-tip: don’t overcrowd your frying pan; soggy pickles are sad pickles.

Storage Tips

Leftovers? Honestly, there’s rarely any. But if you do have some, store them in an airtight container in the fridge. They’re not the same cold but still make a decent breakfast side. No shame.

Variations and Substitutions

If you’re outta eggs, buttermilk’s tried and true. Can’t find panko? Cornmeal has this rustic texture that’s pretty OK. And if you’re feeling saucy, throw in some cajun spice to the flour mix.

Frequently Asked Questions

Crispy Fried Pickles Made Easy

Enjoy these deliciously crispy, tangy fried pickles made with an easy-to-follow batter and perfect for snacking or as an appetizer.

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 16 oz dill pickle slices
• ▢ 1 cup all-purpose flour
• ▢ 0.5 cup cornmeal
• ▢ 1 tsp paprika Smoked paprika works great
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 1 cup buttermilk For dipping
• ▢ 2 cups vegetable oil For frying
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper

Instructions

Preparation Steps

• Heat the vegetable oil in a deep skillet over medium-high heat to 350°F (175°C).
• In a medium bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.
• Dip each pickle slice in the buttermilk, then dredge it in the seasoned flour mixture, pressing gently to coat well.
• Carefully place coated pickles into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
• Remove fried pickles with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce.

Notes

These fried pickles pair wonderfully with ranch dressing or spicy aioli for dipping. Best served fresh.