🧂 Ingredients (Table Format)
For Frying
Vegetable oil For frying
All-purpose flour 1 cup
Salt ½ teaspoon
Black pepper (ground) 1 teaspoon
Paprika ¼ teaspoon
Cayenne pepper ¼ teaspoon
Garlic powder ¼ teaspoon
Buttermilk ½ cup
Egg (large) 1
Kosher dill pickles 3, sliced < ¼” thick, patted dry
Optional Dipping Sauce (or serve with Ranch)
Ranch dressing 2 tablespoons
BBQ sauce 1 tablespoon
Ketchup 1 teaspoon
Mayonnaise 1 teaspoon
Tabasco sauce Dash
Ground black pepper Dash
🔪 Instructions
Step 1: Heat the Oil
Pour 2–3 inches of vegetable oil into a heavy-bottomed pan or Dutch oven. Attach a frying thermometer (make sure it’s not touching the bottom) and heat to 375°F (190°C)—this takes about 10 minutes.
Step 2: Set Up the Breading Station
In one bowl, mix the flour, salt, pepper, paprika, cayenne, and garlic powder.
In another, whisk together the buttermilk and egg until smooth.
Step 3: Bread the Pickles
Working in batches of 3–4 slices:
Coat each pickle slice in the seasoned flour.
Dip into the egg and buttermilk mixture.
Return to the flour coating for a second layer of crispy goodness.
Step 4: Fry to Perfection
Gently lower each coated pickle into the hot oil. Fry for around 90 seconds per side until golden and crunchy.
Transfer to a paper towel-lined plate and let oil return to 375°F before frying the next batch.
Step 5: Mix the Dipping Sauce (Optional)
Stir all sauce ingredients together in a small bowl until smooth.
