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Fried Pickles are a dangerously addictive savory snack with the perfect amount of crunch! Great for weekends with friends or your next game day party!
I’m not sure when fried pickles became a thing, but can I just take a moment to say that I am totally on board with them?! Somewhere along the lines, a seriously awesome person said to themselves ” I wonder what would happen if I deep fried these pickles” and I have to imagine that the rest of the story was pure magic and the birth of a fried pickles recipe.
And what’s not to like? Crispy, crunchy breaded or battered goodness on the outside and the perfectly briny tang of a dill pickle on the inside. It’s like someone leapt into the snack of my dreams and made them a reality. And even better still, is the prospect of baking up some homemade fried pickles. Because if they’re not fried, then they’re automatically health food. That’s totally how it works, amirite (sarcasm)?
Now I’ll admit I was initially a bit intimidated by the prospect of making my own fried pickle recipe. But once I got going, they were really quite easy to make with a few simple ingredients. I knew I wanted them to be super crispy so I opted to use a combination of panko bread crumbs, cooking spray, and high heat to get the perfect golden brown crust we all know and love.
And in the interest of keeping this super simple, I went with my BBQ Ranch Dip that I use as dressing on my Copycat Panera Bread BBQ Chicken Salad (which is my most popular salad recipe, and with good reason, you should totally make it!). But you could totally dip them in whatever sauce strikes your fancy. Regular ranch dressing would also be great. Or a dill veggie dip.
How To Make Fried Pickles
- Preheat the oven to 425 degrees. I opted to go with high heat to get them nice and crispy.
- Line a pan and if you have a wire cooling rack, set it on top of the pan to help them get crispier (if not, it’s totally ok!). Don’t forget to spray the rack as well!
- Drain the pickles well and remove any broken ones (Eat them! You can never have too many pickles!)
- You’ll have three bowls: flour, eggs and the panko mixture detailed in the recipe. You’ll bread the pickles in that order and then place them on the rack.
- I sprayed the breaded pickles with cooking spray before baking to ensure that they got that lovely golden brown color.
- Bake the pickles and while they’re baking mix your BBQ Ranch dipping sauce.
- Once they come out of the oven let them cool for a few minutes and dive right in!
Try some of my other favorite game day snacks!
- Spicy Barbecue Grape Jelly Meatballs
- Baked Buffalo Chicken Sliders
- Jalapeno Popper Deviled Eggs
- Philly Cheese Steak Bombs
- Ground Beef Enchilada Dip
- 16 ounce jar of dill pickle chips well drained and broken pieces removed
- Canola Oil enough to fill a deep pot about 2-inches
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 teaspoon baking powder
- ½ teaspoon seasoned salt
- 1 teaspoon dried dill
- ½ cup Your favorite BBQ Sauce
- ½ cup Ranch dressing
- Preheat oil to 370 degrees F.
- In a medium sized bowl, combine batter ingredients using a whisk, until well incorporated. Set aside to rest for 5-10 minutes.
- Meanwhile, lay out the dill pickles on paper towels to drain them. Dab the tops with paper towels to dry.
- Using a slotted spoon or a fork, dip a pickle in the batter then gently drop into the hot oil. Fry in small batches for 3-4 minutes, until golden and crispy, then transfer to paper towel lined plate to drain.
- Combine Ranch dressing and BBQ sauce. Serve the fried pickles with the BBQ Ranch dip or with your own choice of sauces.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.