Fried Dill Pickles
Crispy battered and deep-fried dill pickle chips, a popular roadside and diner appetizer with strong ties to Mississippi restaurant history.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15
- carbs
- 28
- protein
- 4
- calories
- 260
Instructions
- 1
Pat the pickle chips dry with paper towels.
- 2
Mix the flour, cayenne, and garlic powder together in a shallow dish.
- 3
Whisk the buttermilk and egg together in a separate bowl until smooth.
- 4
Heat the oil in a heavy pot or deep fryer to 350°F.
- 5
Dip the pickle chips into the buttermilk mixture. Coat them thoroughly in the seasoned flour.
- 6
Fry the pickles in small batches until golden brown, about 2 to 3 minutes.
- 7
Place the fried pickles on paper towels to drain.
- 8
Serve the fried pickles hot with dipping sauce.
Chef's tips
Dry the pickle chips completely so the coating sticks well. Fry only a few at a time to keep the oil hot, and serve right away for the best crunch.
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat briefly in a hot oven to recrisp; avoid microwaving.
Common mistakes to avoid
- •Skipping the drying step, which makes the coating slide right off the pickles
- •Letting the oil get too hot, which browns the crust before the pickle warms through
Serving suggestions
Cooked Fried Dill Pickles?
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