Fried Pickles with Ranch (Printable Version)
Crispy, tangy fried pickles served hot with a creamy homemade ranch dip – a crowd-pleaser for any occasion.
# What You'll Need:
→ Pickles
01 - 2 cups dill pickle chips, drained and patted dry
→ Coating
02 - 1 cup all-purpose flour
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt
09 - 2 large eggs
10 - 1 cup buttermilk
11 - 1 1/2 cups panko breadcrumbs
→ For Frying
12 - Vegetable oil, for deep frying
→ Ranch Dip
13 - 1/2 cup mayonnaise
14 - 1/2 cup sour cream
15 - 1/4 cup buttermilk
16 - 1 tablespoon fresh dill, finely chopped
17 - 1 tablespoon fresh chives, finely chopped
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/2 teaspoon dried parsley
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1 teaspoon lemon juice
# Directions:
01 - In a medium mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, fresh dill, fresh chives, garlic powder, onion powder, dried parsley, salt, black pepper, and lemon juice. Ensure the ingredients are thoroughly combined. Cover the dip and refrigerate until ready for serving.
02 - Pour approximately 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
03 - Prepare a breading station using three shallow bowls. In the first bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. In the second bowl, whisk together the eggs and buttermilk. Place the panko breadcrumbs in the third bowl.
04 - Individually dredge each drained pickle chip first in the seasoned flour, ensuring a complete coating. Next, dip it into the egg and buttermilk mixture, allowing any excess to drip off. Finally, thoroughly coat the pickle chip with panko breadcrumbs, gently pressing to ensure proper adhesion.
05 - Carefully place the breaded pickle chips into the hot oil in small batches, taking care not to overcrowd the skillet. Fry for 2 to 3 minutes, turning occasionally, until they achieve a uniformly golden brown color and a crispy texture.
06 - Using a slotted spoon, remove the fried pickle chips from the hot oil and transfer them to a plate lined with paper towels to absorb any excess oil.
07 - Serve the hot, crispy fried pickles immediately alongside the chilled homemade ranch dip.
# Expert Advice:
01 -
- You'll adore how effortlessly these turn any ordinary snack time into a festive occasion.
- This recipe brings that addictive restaurant crunch right to your home, without any fuss.
02 -
- Always pat your pickle chips really, really dry; moisture is the enemy of crispiness here.
- Don't skip the buttermilk in the egg wash; it clings better and adds a fantastic subtle tang.
03 -
- To get truly restaurant-quality crunch, use panko breadcrumbs; they are lighter and crispier than traditional breadcrumbs.
- Fry in small batches, always, to prevent the oil temperature from dropping too much and ensure even cooking.