Description
Southern Fried Pickles are a classic Southern snack featuring tangy pickle chips coated in a crispy seasoned batter and deep-fried to golden perfection. This easy-to-make appetizer is perfect for parties or a flavorful snack anytime.
Ingredients
Scale
Pickle Preparation
- 2 cups pickle chips (dill or bread-and-butter)
Batter and Coating
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 cup buttermilk
- 1 tsp paprika
- 1 tsp garlic powder
Frying
- Oil for frying (vegetable or peanut oil, enough for deep frying)
Instructions
- Prepare the Pickles: Drain the pickle chips thoroughly and pat them dry using paper towels to remove excess moisture, which helps the coating stick better and oil from spattering during frying.
- Set Up Coating Stations: Arrange three separate bowls: one with seasoned flour (combine all-purpose flour, paprika, and garlic powder), one with buttermilk, and the last with a mixture of all-purpose flour and cornmeal.
- Coat the Pickles: Dip each pickle chip first into the seasoned flour mixture, ensuring a light but even coating. Then dip each one into the buttermilk bowl to moisten, followed immediately by coating in the flour-cornmeal mixture for a crispy texture.
- Heat the Oil: Pour enough oil into a deep pot and heat it to 350°F (175°C) for proper frying temperature. Use a thermometer to maintain consistent heat throughout frying.
- Fry the Pickles: Carefully place the coated pickle chips into the hot oil in batches to avoid overcrowding. Fry them for about 3-4 minutes or until they turn golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the fried pickles from the oil and place them on paper towels to drain excess oil. Serve warm for best taste and crispiness.
Notes
- Patting the pickles dry is essential to prevent the batter from slipping off during frying.
- Maintaining the oil at the correct temperature ensures a crispy coating without excess oil absorption.
- You can serve these fried pickles with ranch dressing or your favorite dipping sauce.
- Use peanut oil for a higher smoke point if you are frying multiple batches.
