Fried Pickles
Tangy dill pickle slices or spears, breaded and fried. Served with ranch.
9 ingredients
5 steps
Ingredients
- 12 cups dill pickle slices (drained and patted dry)
- 21 cup flour
- 31 tsp garlic powder
- 41 tsp paprika
- 5½ tsp cayenne
- 61 cup buttermilk
- 71 cup breadcrumbs or panko
- 8Oil for frying
- 9Ranch dressing for serving
Instructions
- 1Pat pickle slices very dry with paper towels — moisture is the enemy of crispiness.
- 2Set up three bowls: seasoned flour, buttermilk, and breadcrumbs.
- 3Dredge each pickle slice in flour, then buttermilk, then breadcrumbs.
- 4Heat oil to 190°C (375°F). Fry in batches for 1–2 minutes until golden and crispy.
- 5Drain on paper towels. Serve immediately with ranch dressing.