These are crisp breaded dill pickle slices made with no deep fryer required. I’ve also included a simple zesty dipping sauce.
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Strainer (Affiliate Link):

Vegetable oil for frying
1 cup all purpose flour 125g
1/2 teaspoon Salt
1 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
½ cup buttermilk
1 large egg
3 kosher dill pickles cut into slices just shy of ¼” thick and lightly patted dry*
Dipping Sauce (optional, plain old Ranch dressing also works great for dipping!)
2 Tablespoons Ranch dressing
1 Tablespoon BBQ sauce
1 teaspoon ketchup
1 teaspoon mayonnaise
Dash tabasco sauce
Dash of ground black pepper

Fill a Dutch oven or large saucepan 2-3″ deep with oil for frying. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying, but this will take 10 minutes or so.
Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.
In a separate bowl, whisk together buttermilk and egg.
Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices
Coat slices in flour mixture, gengly shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together dipping sauce ingredients until combined.

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