Quaker Steak and Lube Pick Up Pickles
Crispy, tangy, and perfectly spiced, Quaker Steak and Lube Pick Up Pickles are the ultimate appetizer or snack for pickle lovers. These irresistibly crunchy dill pickle chips are hand-breaded with a bold combination of seasoned flour, buttermilk, and panko breadcrumbs, then fried to golden perfection. Featuring a flavorful blend of garlic powder, onion powder, paprika, and a hint of cayenne pepper, these fried pickles offer just the right kick. Whether you serve them hot with creamy ranch dressing or as a crowd-pleasing party snack, these quick and easy pickles (just 30 minutes from start to finish!) promise to steal the spotlight. Perfect for game days, gatherings, or indulging your fried food cravings!
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Recipe Information
Ingredients
- 16 ounces Dill pickle chips
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.25 teaspoons Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 0.75 cup Buttermilk
- 1 Egg
- 1.5 cups Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
- 0.5 cup Ranch dressing (for dipping, optional)
Instructions
Drain the dill pickle chips and pat them completely dry with paper towels. Set them aside on a clean surface.
In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, black pepper, and salt. Mix well to create a seasoned flour mixture.
In another bowl, whisk together the buttermilk and egg to form the wet batter.
Place the panko breadcrumbs into a third bowl for dredging.
Set up a dredging station: first bowl with seasoned flour, second bowl with buttermilk-egg mixture, and third bowl with panko breadcrumbs.
Dip each pickle chip into the seasoned flour, ensuring it’s fully coated. Shake off any excess flour.
Next, dip the floured pickle into the buttermilk-egg mixture, fully immersing it.
Finally, press the pickle into the panko breadcrumbs, ensuring it’s well-coated. Set the breaded pickles on a plate or tray. Repeat for all pickle chips.
In a deep fryer or large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
Carefully drop a few pickles at a time into the hot oil (do not overcrowd the fryer). Fry for 2-3 minutes or until golden brown and crispy.
Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Repeat the frying process until all pickles are cooked.
Serve the pickles warm with ranch dressing on the side for dipping, if desired. Enjoy!
Nutrition Facts
Calories |
12104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1184.4 g | 1518% | |
| Saturated Fat | 199.2 g | 996% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 7593 mg | 330% | |
| Total Carbohydrate | 425.2 g | 155% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 35.2 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 366 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 658 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.
