Fried Dill Pickle Coins
Crispy, tangy, and utterly addictive, these Fried Dill Pickle Coins are the ultimate snack or appetizer for any occasion! Perfectly seasoned with smoked paprika, garlic powder, and a hint of cayenne pepper, these crunchy pickle bites deliver a bold flavor punch in every bite. Each pickle chip is delicately coated in a three-step breading process of flour, buttermilk, and panko breadcrumbs before being fried to golden perfection. Whether you're hosting game day, a backyard gathering, or just craving a salty, savory treat, these pickles are a crowd-pleaser. Serve them with creamy ranch dressing for the ultimate dipping experience. Ready in just 30 minutes, this easy recipe transforms your favorite jar of dill pickles into a crispy masterpiece everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dill pickle chips
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- 1.5 cups panko breadcrumbs
- 4 cups vegetable oil
- 0.5 cup ranch dressing (for serving)
Instructions
Pat the dill pickle chips dry with paper towels to remove excess moisture and set them aside.
In a shallow bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
In a separate shallow bowl, whisk together the buttermilk and egg until well combined.
Place the panko breadcrumbs in a third bowl.
Dip each pickle chip into the flour mixture, coating both sides, then into the buttermilk mixture, and finally into the panko breadcrumbs, pressing gently to adhere the breadcrumbs to the pickle. Repeat until all pickles are coated.
Heat the vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Working in batches, carefully add a few coated pickle coins to the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
Use a slotted spoon to transfer the fried pickle coins to a paper towel-lined plate to drain excess oil. Repeat with the remaining pickles.
Serve the fried dill pickle coins warm with a side of ranch dressing or your favorite dipping sauce.
Nutrition Facts
Calories |
9915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 988.8 g | 1268% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 538.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5853 mg | 254% | |
| Total Carbohydrate | 309.8 g | 113% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 29.9 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 381 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
