Step-by-Step Recipe Directions
1. Prepare the Pickles
Drain the dill pickle slices and pat them dry with paper towels. This step is crucial to ensure they fry up nice and crispy.
2. Set Up the Breading Station
In one bowl, combine the flour, garlic powder, paprika, salt, and black pepper. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, mix the breadcrumbs and cornmeal.
3. Bread the Pickles
Dip each pickle slice into the flour mixture, shaking off any excess. Then dip it into the egg mixture, and finally, coat it with the breadcrumb-cornmeal mixture. Place the breaded pickles on a baking sheet lined with parchment paper.
4. Heat the Oil
In a frying pan or deep fryer, heat the oil to 375°F (190°C). Ensure the oil is hot enough before frying to achieve that perfect crunch.
5. Fry the Pickles
Carefully place the breaded pickles into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown. Use a slotted spoon to transfer them to a cooling rack set over paper towels to drain any excess oil.
6. Serve and Enjoy
Serve your Homemade Crunchy Fried Pickles hot, with your favorite dipping sauces such as ranch dressing, spicy aioli, or blue cheese dip.
Notes and Tips
- Pickle Variety: You can use whole pickles sliced into rounds or pickle spears for a different texture.
- Spice Level: Add a pinch of cayenne pepper to the flour mixture if you like a bit of heat.
- Make Ahead: Bread the pickles in advance and refrigerate them for up to an hour before frying.
Storing Leftovers
Fried pickles are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 375°F (190°C) for about 10 minutes to restore their crispiness.