Golden Fried Pickles

I stumbled upon this fried pickles formula while trying to make my go-to bar snack at home, and let me tell you—they're way tastier than what you'd get eating out! That super crunchy, well-seasoned coating wrapped around a zesty, moist pickle creates such an irresistible bite you won't be able to stop munching.

My sister's husband swears he "can't stand pickles," yet he polished off nearly half the serving last time I whipped these up. That's the kind of magic these crispy little treasures possess!

Your Ingredient List

• Dill pickle chips: Grab ready-sliced ones for convenience, or slice whole pickles yourself. Just try to keep them around 1/4-inch thick.
• All-purpose flour: This makes that fantastic crispy shell that sticks perfectly to the pickles.
• Hot sauce: Gives a mild kick without actual spiciness. I grab Frank's, but whatever you've got works fine.
• Italian seasoning: One simple mix that packs tons of flavor so you don't need lots of separate spices.
• Garlic powder: Adds nice background flavor without taking over the pickle taste.
• Vegetable oil: For frying - you'll want enough to fill your pot about 2 inches.

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My Cooking Method

Getting Pickles Ready

The number one trick for crunchy fried pickles is making sure they're completely dry. I dump mine in a strainer, then spread them on paper towels and pat them down really well. Wet pickles make soggy coating, so don't rush this part!

Creating Your Coating

I combine the flour, spices, hot sauce and water until it looks like pancake mix - not runny or thick. If it seems too gloppy, I pour in water one tablespoon at a time. If it's too watery, I toss in a bit more flour.

Proper Frying

Cooking small amounts at once is super important - stuffing too many in the pot cools down your oil and leaves you with oily pickles. I keep a candy thermometer handy to maintain around 375°F and only cook 6-8 pickle slices at once.

Drying Method

I lay out double paper towels on a cookie sheet right by the stove. When each batch finishes, they go directly onto these towels, then after about a minute, I move them to a cooling rack. This keeps them crispy all around.

I found out about adding hot sauce to the mix from a bartender who shared his trick after having one too many drinks. It doesn't make them hot at all, just gives this amazing flavor that makes everyone ask "what's in these?" when they try them.

Ways To Enjoy

These crispy pickles go perfectly with plain ranch dressing, but they're also amazing with spicy sriracha mayo (just stir together mayo and sriracha to how you like it). During game nights, I create a "pickle station" with several dipping options like BBQ, honey mustard, and blue cheese. They're also fantastic tucked inside burgers instead of regular pickles for something different.

Custom Touches

Switch to bread and butter pickles for a sweet-meets-salty flavor. Toss in a spoonful of ranch powder to your mix for extra zing. If you love heat, sprinkle in some cayenne to your batter. Try using pickle spears instead of rounds for a different texture (they'll take a bit longer to cook through).

Keeping Leftovers

They're truly best right after cooking, but you can bring leftover pickles back to life in a 400°F oven for around 5 minutes. I put them on a wire rack over a baking tray so they get crispy all over. An air fryer works great too - just a few minutes at 375°F makes them crunchy again.

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Expert Suggestions

• A mesh scooper or slotted spoon works great for lifting pickles out of hot oil
• Try rolling pickles in a little dry flour first if your batter won't stick
• For extra crunch, dip pickles twice in the batter (but make sure the first layer sticks well)

This snack has become what everyone asks me to bring to casual hangouts. There's something really rewarding about making popular restaurant food at home that tastes better than what you'd pay for. And nothing beats eating them straight from the fryer - absolutely the most delicious way to enjoy fried pickles!

Frequently Asked Questions

→ What are good dips for these pickles?

You can't go wrong with ranch, but spicy mayo, remoulade, or honey mustard work great too.

→ Can I fry pickle spears instead?

Sure thing! Just let them fry a bit longer, about 2-3 minutes on each side, so the batter cooks through.

→ Why won't the batter stick to the pickles?

Make sure the pickles are patted fully dry before dipping. Too much moisture makes the batter slide off.

→ Can I use an air fryer for these?

Yes, place them in at 400°F for 8-10 minutes, flipping once. They won't be as crispy but still taste great.

→ How do I check if my oil is ready?

A thermometer reading of 375°F works best. No thermometer? Drop a little batter in—if it sizzles and floats, you're good.