Fried pickles are one of those southern dishes I really only started to enjoy within the last few years. I came up with this recipe recently when I had some buttermilk on hand and needed ways to use it up. It’s really very simple with few ingredients and what you ultimately have are thick pickle chips with a crunchy exterior and a tangy, soft interior. I prefer using thick cut pickles because they hold up better when shallow frying. Plus they just seem to be a heartier snack! 🙂
Recipe: Crunchy Fried Pickles
- 8 to 12 pieces of thick cut dill pickles
- 1/2 cup buttermilk
- 1 teaspoon granulated garlic, divided use
- 1 teaspoon powdered onion, divided use
- 1 teaspoon coarse ground black pepper, divided use
- 1/2 teaspoon salt, divided use
- 1/2 cup flour
- 1/4 cup corn meal
- Oil for frying
- Drain dill pickles on a paper towel and set aside.
- Heat oil in a shallow frying pan over medium heat.
- In a bowl, mix buttermilk, half the garlic, half the powdered onion, half the black pepper, and half the salt. Set aside.
- In another bowl. mix the flour, corn meal, and remaining spices.
- Coat the pickles in the dry mix first, then dredge in the buttermilk, then coat with more flour. Do this with all the pickles until coated.
- Fry pickles in a shallow pan with oil over medium heat. Make sure your oil is hot enough, then add as many pickles without overcrowding the pan. When one side is crusted over and light blonde, flip over and cook until the other side crusts over and. Then cook until golden brown.
- Drain on paper towels before serving with buttermilk ranch.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2