Description
Southern Fried Pickles are a classic Southern appetizer featuring crisp dill or bread-and-butter pickle chips coated in a seasoned flour and cornmeal batter, then fried to golden perfection. These tangy, crunchy snacks are perfect as an indulgent starter or party treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
Wet Ingredients
- 1 cup buttermilk
Main Ingredient
- 2 cups pickle chips (dill or bread-and-butter)
For Frying
- Oil for frying (vegetable or peanut)
Instructions
- Drain Pickles: Drain pickle chips thoroughly and pat them dry with paper towels to remove excess moisture, ensuring the coating will adhere well during frying.
- Prepare Bowls for Breading: Set up three bowls: one with seasoned flour (combine all-purpose flour, paprika, and garlic powder), a second with buttermilk, and a third with a mixture of all-purpose flour and cornmeal.
- Coat the Pickles: Dip each pickle chip first into the seasoned flour mixture, then into the buttermilk, and finally coat it in the flour-cornmeal mixture to create a thick, crispy crust.
- Heat Oil: Heat oil in a deep pot or fryer to 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
- Fry Pickles: Fry the coated pickles in batches, being careful not to overcrowd the pot, cooking them until they are golden brown and crispy, about 3-4 minutes per batch.
- Drain Excess Oil: Remove the fried pickles using a slotted spoon and place them on paper towels to drain any excess oil before serving hot.
Notes
- Use paper towels to pat pickles dry to prevent soggy coating.
- Maintain oil temperature around 350°F to ensure crispiness without greasiness.
- Fry in small batches to avoid lowering the oil temperature.
- Serve immediately for the best crunch.
- For a spicier version, add cayenne pepper to the flour mixture.
