Fried Pickles Recipe
Fried pickles first gained popularity in the United States during the 1960s. Legend has it that they were invented in Arkansas by Bernell "Fatman" Austin, who served them as a signature item at his restaurant, the Duchess Drive-In.
Equipment
- Deep frying pan or skillet
- Paper towels
- Tongs or a slotted spoon
- Mixing bowls (3)
- Whisk
- Plate or tray
- Wire rack (optional)
Ingredients
- Pickle slices: 1 jar (about 24 ounces) of dill pickle chips or spears
- Flour: 1 cup
- Cornmeal (optional): ½ cup
- Eggs: 2 large
- Milk: ½ cup
- Breadcrumbs (Panko or regular): 1 cup
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and pepper: To taste
- Vegetable oil: For frying (about 2 cups or enough to submerge the pickles)
Instructions
- Prep the Pickles:Drain the pickles from their brine and pat them dry with paper towels. This ensures the batter sticks well to the pickles.
- Set Up Your Breading Station:Bowl 1: Combine flour, garlic powder, paprika, salt, and pepper.
- Bowl 2: Whisk together eggs and milk.
- Bowl 3: Mix breadcrumbs and cornmeal (if using).
- Heat the Oil:Pour vegetable oil into a deep frying pan or skillet, ensuring it's about 1-2 inches deep. Heat the oil to 350°F (175°C). Use a thermometer for accuracy or test with a small drop of batter—if it sizzles, the oil is ready.
- Coat the Pickles:Dip each pickle slice into the flour mixture, coating it evenly.
- Next, submerge it in the egg mixture.
- Finally, press it into the breadcrumb mixture, ensuring a full, crispy coating.
- Fry the Pickles:Carefully place a few coated pickles into the hot oil. Fry in batches to avoid overcrowding. Cook each batch for about 2-3 minutes or until golden brown.
- Drain and Serve:emove the fried pickles with tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil. For extra crispiness, let them rest on a wire rack.
- Serve with Dip:Serve hot with ranch dressing, spicy mayo, or your favorite dipping sauce. Enjoy!