Crispy, tangy fried pickles perfect for snacks, parties, or game day. Quick, customizable, and addictive.
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Calories: 150kcal
Equipment
- Shallow bowls
- whisk
- Deep skillet or fryer
- Slotted Spoon
- wire rack
- Thermometer
Ingredients
- 3–4 large kosher dill pickles, sliced ¼-inch thick and patted dry
- 1 cup all-purpose flour
- 1 tsp Creole or Cajun seasoning
- ½ tsp salt (omit if seasoning contains salt)
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- ½ cup buttermilk
- 1 large egg
- vegetable oil, for frying
Instructions
- Pat pickle slices very dry with paper towels.
- Mix flour, seasonings, salt, pepper, paprika, garlic powder, and cayenne in a shallow bowl.
- Whisk buttermilk and egg in another bowl.
- Dredge pickles in flour, then buttermilk mixture, then flour again.
- Heat oil to 375°F (190°C) and fry pickles until golden brown, flipping once.
- Remove pickles and drain on a wire rack. Serve hot with your favorite dipping sauce.
Notes
Pat pickles dry to ensure a crispy coating. Serve immediately for best texture.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 400mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg