Fried Dill Pickles
Crispy, golden, and irresistibly tangy, Fried Dill Pickles are the ultimate snack or appetizer for pickle lovers! This easy-to-follow recipe transforms zesty dill pickle slices or spears into crunchy delights with a perfectly seasoned coating of flour, panko breadcrumbs, and a hint of spice from cayenne and paprika. The secret lies in the double coating process, creating a crunchy exterior that locks in the pickles' juicy, briny flavor. Fried to perfection in hot oil, these pickles turn out light, crispy, and utterly addictive. Ready in just 25 minutes, they’re perfect for game day, parties, or any time you crave a savory treat. Serve them hot with a creamy ranch dip or spicy mayo for the ultimate snacking experience!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 16 pieces Dill pickles (slices or spears)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 cup Buttermilk
- 1 large Egg
- 1.5 cups Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
Instructions
Drain the dill pickles and pat them dry using paper towels to remove excess moisture.
In a mixing bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, black pepper, and cayenne pepper.
In a separate bowl, whisk together the buttermilk and egg until well combined.
Place the panko breadcrumbs in a third bowl.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Use a kitchen thermometer to ensure the oil reaches and maintains the correct temperature.
Working in batches, coat each pickle slice/spear in the flour mixture, ensuring an even coating.
Dip the floured pickle into the buttermilk-egg mixture, allowing any excess to drip off.
Press the pickle into the panko breadcrumbs, coating it completely and pressing gently to adhere the breadcrumbs.
Carefully lower the coated pickles into the hot oil and fry for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pot to maintain the oil temperature.
Using a slotted spoon, transfer the fried pickles to a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining pickles.
Serve the fried dill pickles warm with your favorite dipping sauces, such as ranch dressing or spicy mayo.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.8 g | 310% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 530 mg | 11% | |
*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.
