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Ultimate Crispy Deep-Fried Pickles with Zesty Ranch Dip

A plate piled high with golden brown, crispy Fried Pickles served next to a small white ramekin of seasoned dipping sauce.
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Make the ultimate party appetizer with these perfectly crispy, golden deep-fried pickles. This easy recipe delivers a satisfying crunch and tangy flavor, served best with a homemade zesty ranch dipping sauce.

Ingredients

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  • 1 jar (16 ounces) dill pickle slices, drained well
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup panko breadcrumbs
  • Vegetable oil, for deep frying
  • For the Ranch Dip: 1 cup buttermilk ranch dressing (store-bought or homemade)
  • For the Ranch Dip: 1 tablespoon fresh chives, chopped
  • For the Ranch Dip: 1 teaspoon lemon juice

Instructions

  1. Drain the pickle slices thoroughly and pat them completely dry using paper towels. Moisture prevents crispiness.
  2. In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper. This is your dry dredge.
  3. In a second shallow dish, whisk the eggs and milk together until combined. This is your wet mixture.
  4. In a third shallow dish, place the panko breadcrumbs.
  5. Dredge each dry pickle slice first in the flour mixture, shaking off any excess.
  6. Dip the floured pickle into the egg mixture, allowing excess to drip off.
  7. Finally, press the pickle firmly into the panko breadcrumbs, coating completely. Place the breaded pickles on a clean plate or baking sheet.
  8. In a deep, heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature for best results.
  9. Carefully add the breaded pickles to the hot oil in small batches, ensuring you do not overcrowd the pot.
  10. Fry for 2 to 3 minutes, turning once, until they are golden brown and very crispy.
  11. Remove the fried pickles with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with extra salt immediately.
  12. While the pickles drain, prepare the dip by mixing the ranch dressing, chopped chives, and lemon juice in a small bowl.
  13. Serve the hot, crispy fried pickles immediately with the zesty ranch dipping sauce.

Notes

  • For the best crunch, make sure your pickles are as dry as possible before breading.
  • If you prefer a thicker coating, double-dip the pickles: flour, egg, breadcrumbs, then repeat egg and breadcrumbs again.
  • If you want a Texas Roadhouse copycat flavor, use a small amount of dried dill weed in your flour mixture.

Nutrition

Find it online: https://cookincorner.com/fried-pickles-ultimate-crispy-snack-recipe/