Fried Pickles Rsc
Crispy, tangy, and irresistibly addictive, these Fried Pickles RSC are the ultimate snack or appetizer for pickle enthusiasts! Coated in a perfectly seasoned blend of flour, garlic powder, smoked paprika, and crunchy panko breadcrumbs, these golden-fried pickle chips are bursting with bold flavor in every bite. The secret to their satisfying crunch lies in the meticulous breading process and frying them in hot oil at just the right temperature. Ready in under 30 minutes, this crowd-pleasing recipe is simple to prepare and pairs beautifully with creamy ranch or spicy aioli for dipping. Perfect for game days, casual get-togethers, or any time you’re craving something deliciously indulgent, these fried pickles are bound to be a hit.
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Recipe Information
Ingredients
- 2 cups Pickle chips
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup Panko breadcrumbs
- 4 cups Vegetable oil
Instructions
Drain the pickle chips and pat them dry with a paper towel to remove excess moisture. Set aside.
In a shallow bowl, combine the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
In a separate bowl, whisk together the eggs and buttermilk until smooth.
Place the panko breadcrumbs in a third shallow bowl.
Set up a breading station: first bowl with the flour mixture, second bowl with the egg mixture, and third bowl with the panko breadcrumbs.
Dredge each pickle chip in the flour mixture, ensuring it is coated evenly. Shake off any excess flour.
Dip the floured pickle chip into the egg mixture, allowing any excess liquid to drip off.
Press the pickle chip into the panko breadcrumbs to coat thoroughly. Repeat this process for all the pickle chips.
Heat the vegetable oil in a deep skillet or Dutch oven to 375°F (190°C). Use a thermometer to ensure the oil maintains the correct temperature.
Carefully drop the breaded pickle chips into the hot oil in small batches, being careful not to overcrowd the pan.
Fry the pickle chips for 2–3 minutes, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Repeat with the remaining pickle chips.
Serve the fried pickles hot with your favorite dipping sauce, such as ranch or a spicy aioli.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 305 mg | 6% | |
*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.
