Shadows Fried Dill Pickles
Crispy, tangy, and utterly addictive, Shadows Fried Dill Pickles are the ultimate appetizer or snack for pickle lovers! This recipe takes classic dill pickles—whether sliced or speared—and transforms them into golden, crunchy perfection with a flavorful panko coating that’s seasoned with paprika, garlic powder, and a touch of cayenne for a subtle kick. The secret to their irresistible crunch lies in the three-step breading process and the careful frying technique that ensures even crispiness. Perfectly paired with a creamy ranch dipping sauce, these fried pickles are ready in just 25 minutes and are guaranteed to be a crowd-pleaser at your next gathering. Dive into this easy, deep-fried delight and elevate your snacking game today!
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Recipe Information
Ingredients
- 20 pieces Dill pickles (sliced or spears)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 1 cup Buttermilk
- 1 large Egg
- 1 cup Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
- 0.5 cup Ranch dressing or dipping sauce (optional)
Instructions
Drain the dill pickles and pat them dry with paper towels to remove excess liquid. Set them aside on a paper towel-lined plate.
In a medium bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper, kosher salt, and black pepper.
In a separate bowl, whisk together the buttermilk and the egg until smooth.
Place the panko breadcrumbs into a third shallow bowl or plate.
Set up your breading station by lining up the bowls in the following order: flour mixture, buttermilk mixture, and panko breadcrumbs.
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for best results.
Working in batches, dredge each pickle slice or spear in the flour mixture, shaking off any excess. Then, dip it into the buttermilk mixture, ensuring it is fully coated. Finally, coat it in the panko breadcrumbs, pressing lightly to adhere.
Carefully place the breaded pickles into the hot oil, frying 4-5 pieces at a time to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
Using a slotted spoon or spider strainer, transfer the fried pickles to a paper towel-lined plate to drain any excess oil.
Repeat the breading and frying process with the remaining pickles, ensuring the oil temperature stays consistent.
Serve the fried dill pickles warm with ranch dressing or your preferred dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.4 g | 329% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 611 mg | 13% | |
*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.
