Sliced Dill Pickles dredged in buttermilk, and fried to perfection! Crunchy and juicy Fried Pickles are the perfect snack to sink your teeth into.
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Hey y’all it’s Kayla again, I wrote the post involving White Hot Chocolate!
I for one, am a huge fan of pickles. I can recall plenty of times from when I was younger when I would try to drink pickle juice out of the jar. To which, of course I would get in trouble because pickle juice isn’t meant to be drank by little girls, or anyone for that matter. And who doesn’t like fried foods? Most of the time when I think of fried food I start to think of fried chicken, or fried Oreo’s at the fair. The idea of a fried pickle actually startled me at first. It sounds weird right? The first time I ever tried one was at a Winter Guard competition (Color Guard/Flag Twirling, for those of you that don’t know) when I was in eighth grade. It was honestly one of the best things I’ve ever put in my mouth. So when I asked what was for dinner one day and my mom replied with “Fried Pickles,” I couldn’t help but get excited. I don’t know about you, but anything homemade tastes ten times better than it originally did to me. Not only are they crunchy and juicy, but these Fried Pickles are super easy to make!
Usually Fried Pickles are breaded with cornmeal, but since my little sister is allergic to corn; momma improvised and combined flour and plain breadcrumbs to use instead. It turned out perfectly, the breading had almost the same texture as if you were to use cornmeal. This is also a really great recipe if you are allergic to eggs like my sister, since the pickles are dredged in buttermilk as opposed to eggs.
- Oil for frying
- 1 quart dill pickles, cut lengthwise into quarters
- 1 cup buttermilk
- 1 cup flour
- 1 cup plain bread crumbs
- 1 tablespoon salt
- Pour enough oil into a large deep pot that it comes about half-way up the sides.
- Turn on medium to high heat and bring the oil to 390 to 400 degrees.
- Dry the pickle slices very well with paper towels.
- Pour the buttermilk into a shallow dish and set aside.
- Mix together the flour, bread crumbs, and salt in another shallow dish.
- Dip each pickle, one at a time into the buttermilk and then into the flour/bread crumb mix.
- Carefully place each pickle into the hot oil and cook until golden brown. About two minutes.
- Drain on a cooling rack placed above a sheet pan. This will allow the breading to stay crunchy.
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- Rachael Ray Cucina Cutlery 2-Piece Japanese Stainless Steel Santoku Knife Set with Acacia Handles
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