Arkansas Fried Pickles
Battered, deep-fried dill pickle chips, an appetizer that Arkansas restaurants popularized nationally.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 11
- carbs
- 26
- protein
- 4
- calories
- 220
Instructions
- 1
Pat the pickle chips dry with paper towels.
- 2
Whisk the flour, cornstarch, cayenne, and a pinch of salt in one bowl.
- 3
Whisk the buttermilk and egg together in a second bowl.
- 4
Heat the oil to 350°F in a heavy pot or deep fryer.
- 5
Dip the pickle chips in the buttermilk mixture. Coat them evenly in the flour mixture.
- 6
Fry them in small batches for 2-3 minutes until golden and crisp.
- 7
Drain them on paper towels. Serve right away with ranch dressing.
Chef's tips
Dry the pickles completely so the coating sticks. Coat them twice in the flour mixture for an extra-crunchy crust.
Storage
Best eaten fresh; leftovers can be refrigerated for up to a day but lose crispness.
Reheating
Reheat in a 400°F oven for 5-7 minutes to re-crisp.
Common mistakes to avoid
- •Skipping the drying step, which makes the hot oil splatter
- •Crowding the pot, which makes the fried pickles soggy
Serving suggestions
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