Crispy Southern Fried Pickles

⏱️ Instructions: How to Make Fried Pickles

Step 1: Prepare the Pickles

1. Drain Thoroughly: Pour the pickles into a colander to drain.

2. Pat Dry is Key: This is the most crucial step for maximum crispiness! Spread the pickle slices in a single layer on a baking sheet lined with several layers of paper towels. Top them with more paper towels and press down firmly to remove as much moisture as possible. Excess moisture will lead to a soggy coating.

Step 2: Set Up the Breading Station

1. First Coating: In a shallow bowl, place 1/2 cup of the all-purpose flour.

2. Wet Mixture: In a second shallow bowl, whisk together the eggs and buttermilk until fully combined.

3. Final Coating: In a third shallow bowl, whisk together the remaining 1 cup of flour, the cornmeal, seasoned salt, garlic powder, paprika, cayenne pepper (if using), and black pepper.

Step 3: Coat and Rest

1. Dredge: Working in batches, dip each dried pickle slice first into the First Coating of plain flour, shaking off the excess.

2. Dip: Next, submerge it into the Wet Mixture, allowing any excess to drip back into the bowl.

3. Coat: Finally, generously coat the pickle in the Final Coating (flour/cornmeal mixture), pressing gently to make sure the coating adheres well.

4. Rest: Place the coated pickles on a clean plate or baking sheet. Allow them to rest for 10-15 minutes. This rest time helps the breading stick to the pickles and prevents it from falling off during frying.

Step 4: Fry to Golden Perfection

1. Heat Oil: Pour 2–3 inches of oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). A thermometer is highly recommended for best results.

2. Fry in Batches: Carefully drop the pickles into the hot oil, working in small batches (do not overcrowd the pot, or the oil temperature will drop).

3. Cook: Fry for 2 to 3 minutes per batch, flipping once, until they are a deep, beautiful golden brown and perfectly crispy.

4. Drain: Use a slotted spoon or spider to transfer the fried pickles to a plate lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of salt while they are still hot.

Step 5: Make the Dipping Sauce & Serve

1. Mix Sauce: Whisk together all the dipping sauce ingredients in a small bowl until smooth and creamy.

2. Serve: Serve the piping hot, crispy fried pickles immediately with the cool, creamy ranch dipping sauce on the side. Enjoy!