Think you hate pickles? 🤤 These crunchy fried pickles will change your mind!

Ingredients

• 1 jar (16 oz) Kosher Dill Pickles (Whole spears, drained)
• 1 cup All-Purpose Flour (Sifted)
• 1/2 cup Buttermilk (Room temperature)
• 1 tsp Salt (Fine sea salt)
• 1/2 tsp Black Pepper (Freshly ground)
• 1/2 tsp Paprika (Smoked paprika adds depth)
• 1/2 tsp Garlic Powder
• 2 cups Vegetable Oil (For deep frying, high smoke‑point oil)

Instructions

1. Slice the Pickles

   Place the dill pickles on a cutting board and slice them into 1/4‑inch thick rounds using a wavy (crinkle‑cut) knife for extra texture.

   Time: PT2M

2. Prepare the Seasoned Flour

   In a mixing bowl combine 1 cup all‑purpose flour, 1 tsp salt, ½ tsp black pepper, ½ tsp smoked paprika, and ½ tsp garlic powder. Whisk until evenly blended.

   Time: PT2M

3. Set Up the Wet Dip

   In a separate small bowl, pour ½ cup buttermilk. This will be the wet layer for the coating.

   Time: PT1M

4. Coat the Pickles (Dry‑Wet‑Dry)

   Working in batches, dip each pickle slice first into the seasoned flour (dry), then into the buttermilk (wet), and finally back into the flour for a second dry coating. Place coated slices on a tray.

   Time: PT3M

5. Heat the Oil

   Add 2 cups vegetable oil to the Dutch oven, enough to submerge the pickles about 1‑2 inches. Heat over medium‑high until the oil reaches 370°F (188°C).

   Time: PT5M

   Temperature: 370°F

6. Fry the Pickles

   Carefully add a single layer of coated pickles to the hot oil. Fry 2‑3 minutes per side, or until golden brown and crisp. Remove with tongs and transfer to paper towels to drain.

   Time: PT5M

   Temperature: 370°F

7. Serve

   Arrange the fried pickles on a serving plate and serve immediately with ranch dressing or your favorite dipping sauce.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

12 g

Fat

10 g

Fiber

1 g