Crispy Fried Pickles

Ingredients

Instructions

0 of 6 steps complete

1. 1Spread drained pickle chips on paper towels and pat both sides very dry. Place a wire rack over a baking sheet for draining cooked pickles.
2. 2Mix flour, cornmeal, garlic powder, paprika, optional cayenne and pepper in a shallow bowl. Beat egg and buttermilk together in another bowl. No extra salt is usually needed because pickles are salty.
3. 3Pour oil into a heavy deep pot to a depth of 2 inches, leaving at least 3 inches of space above the oil. Heat over medium heat to 350°F, using a frying thermometer. Keep water away from hot oil.
4. 4Coat a small batch of pickle chips in seasoned flour, dip in egg mixture and coat again in flour. Shake off excess and lower carefully into the oil with tongs; do not drop them from a height.
5. 5Fry for 2–3 minutes until golden, turning as needed. Lift with a slotted spoon onto the rack. Fry remaining batches, letting oil return to 350°F between batches and avoiding overcrowding.
6. 6Serve immediately with ranch. Turn off heat and let oil cool completely before handling. Refrigerate leftovers within 2 hours for 3–4 days; reheat to 165°F on a rack in a 400°F oven. Never use water on an oil fire.