Crispy Fried Pickles

Instructions

Step 1: Drain the pickle slices and pat them dry with paper towels to remove excess moisture. This helps the coating stick better.

Step 2: In a medium bowl, whisk together the flour, cornmeal, garlic powder, paprika, cayenne (if using), salt, and black pepper.

Step 3: Pour buttermilk into a separate shallow bowl.

Step 4: Dip each pickle slice first into the buttermilk, then dredge in the flour mixture, pressing lightly to coat well. Repeat until all pickles are coated.

Step 5: Heat about 1–2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

Step 6: Fry pickles in batches for 2–3 minutes or until golden brown and crispy. Do not overcrowd the pan.

Step 7: Remove with a slotted spoon and drain on paper towels. Garnish with chopped green onions or parsley if desired.

Step 8: Serve immediately with ranch, spicy mayo, or your favorite dipping sauce.

Storage Information

Fried pickles are best served fresh and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to help them regain their crispiness. Not recommended for freezing.