Description
Make restaurant-style crispy fried pickles at home using this simple deep-frying method. This recipe includes instructions for the pickles and a zesty ranch dipping sauce.
Ingredients
Scale
- 1 (16 ounce) jar dill pickle chips, drained well
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1/2 cup milk
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- For the Zesty Dipping Sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
Instructions
- Drain the pickle chips thoroughly and pat them completely dry using paper towels. This step is key for crispiness.
- In a shallow dish, whisk together the flour, salt, pepper, cayenne pepper, and garlic powder.
- In a second shallow dish, whisk the eggs and milk until combined.
- In a third shallow dish, place the panko breadcrumbs.
- Dredge each pickle chip first in the flour mixture, shaking off excess.
- Dip the floured chip into the egg mixture, allowing excess to drip off.
- Coat the chip completely in the panko breadcrumbs, pressing gently to adhere. Place coated chips on a wire rack set over a baking sheet.
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C).
- Working in small batches, carefully lower the breaded pickles into the hot oil. Do not overcrowd the pot.
- Fry for 1 to 2 minutes, turning once, until they are golden brown and crispy.
- Remove the fried pickles with a slotted spoon and place them immediately on a clean wire rack lined with paper towels to drain excess oil. Sprinkle lightly with salt while hot.
- To make the sauce, combine the mayonnaise, sour cream, horseradish, Worcestershire sauce, onion powder, and smoked paprika in a small bowl. Whisk until smooth.
- Serve the hot, crispy fried pickles immediately with the zesty dipping sauce.
Notes
- For extra crispiness, you can chill the breaded pickles on the wire rack for 15 minutes before frying.
- If you prefer a thinner pickle, use whole dill pickles sliced lengthwise instead of chips.
- If you do not have a thermometer, the oil is ready when a drop of batter sizzles immediately and floats.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (pickles only)
- Calories: 350
- Sugar: 4
- Sodium: 850
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 75