Good Eats Deep Fried Pickles Alton Brown 2007
Crispy, tangy, and utterly addictive, Alton Brown’s Good Eats Deep Fried Pickles from 2007 are a bold Southern-inspired snack guaranteed to steal the spotlight. This appetizer combines dill pickle chips with a seasoned batter made from all-purpose flour, cornmeal, and a touch of paprika and cayenne for subtle heat. Perfectly fried to a golden crunch in peanut oil, these pickles deliver the ideal balance of savory flavors and satisfying texture. Whether you’re hosting game day, a casual gathering, or simply craving something deliciously different, this recipe is easy to prepare in just 30 minutes and pairs wonderfully with ranch dressing or spicy aioli. Ready to indulge? Let the irresistible combination of crispy batter and tangy pickles elevate your snack game!
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Recipe Information
Ingredients
- 16 ounces dill pickle chips
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup water
- 0.5 cup buttermilk
- 4 cups peanut oil (for frying)
Instructions
Drain the dill pickle chips in a colander and pat them dry with paper towels. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, paprika, cayenne pepper, kosher salt, and black pepper.
Gradually stir in the water and buttermilk until the batter is smooth and slightly thickened. Let rest for 5 minutes.
In a heavy-bottomed pot or deep fryer, heat the peanut oil to 375°F (190°C). Use a kitchen thermometer to monitor the temperature.
Working in batches, dip the pickle chips into the batter, making sure each chip is fully coated. Shake off any excess batter.
Carefully place the battered pickles into the hot oil. Fry for 2–3 minutes or until golden brown and crispy, turning occasionally for even cooking.
Using a slotted spoon or spider strainer, remove the fried pickles from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batches until all the pickles are fried.
Serve immediately with your favorite dipping sauce, such as ranch dressing or spicy aioli.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 306 mg | 7% | |
*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.
