Savory dill pickles hand breaded with a seasoned crispy coating, deep fried to golden brown and served alongside a creamy and spicy remoulade sauce.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: adult snack, Appetizer
Cuisine: American, Southern
Keyword: Crispy Pickles, Fried Pickles
Servings: 8
Calories: 264kcal
Author: Kellie
Cost: $8
Equipment
1 deep skillet
1 thermometer
Ingredients
For the Sauce:
½cupmayonnaise
½cupsour cream
2TBSPchili sauce
1TBSPhorseradish
½tspkosher salt
½tspCajun seasoning
¼tspblack pepper
For the Batter:
½cupAP flour
1tspgarlic powder
1tsponion powder
1tspkosher salt
½tspblack pepper
1cupbuttermilk
For the Breading:
2cupsPanko breadcrumbs
1tspgarlic powder
1tsponion powder
1tspparsleychopped dried
1tspkosher salt
½tspblack pepper
1tsppaprika
Additional ingredients:
1jar sliced dill pickles16oz
Vegetable oil for frying
Fresh chopped parsley for garnishoptional
Instructions
To Make the Sauce
Mix all ingredients together well and cover and refrigerate while making the pickles. If you like it spicy add more Cajun seasoning or horseradish or both. This sauce makes about 1 ¼ cups.
To Make the Pickles
Using a strainer, drain pickles well and remove any small end pieces, then place each pickle slice on a paper towel lined plate to remove any excess moisture. Pat dry with additional paper towels if needed. Set it aside.
In a shallow bowl mix together all the batter ingredients and set aside.
In a separate shallow bowl mix together the breading ingredients and set aside.
In a pan or deep fryer preheat oil to 350-375 degrees.
Line two small cooking/baking trays. One tray with parchment paper for battered pickles before cooking; and one tray lined with paper towels for cooked pickles.
Working one slice pickle at a time, dip a pickle into the batter, coating each side of it, then placing the dipped slice into the panko mix.
Cover each side of the sliced pickle with the panko mixture, using your hands to pat the coating onto each side of the pickle slice. Then move that breaded piece to the parchment lined tray. (I use my left hand for dipping, then my right hand for coating. I try my best to make sure the left dipping hand doesn’t get into the coating, and vice versa. This helps try to keep things as clean as possible, but sometimes its fun to make a little mess!)
Repeat the process until all the pickle slices have been fully battered.
When the oil is at 350-375 degrees, it's ready to cook your pickles!
Using a pair of tongs, gently add the battered pickles into the hot oil, and cook for about 3 minutes on each side or until golden brown. (Adjust your stove temperature throughout the cooking process; when food is added, the temperature may change.)
Place cooked fried pickles on the second baking tray lined with the paper towel.
Serve immediately with a side of the spicy remoulade sauce and garnished with fresh chopped parsley, if desired.
Notes
Leftovers can be kept for one day after cooking in the refrigerator in an airtight container. Reheat using the toaster or air fryer option for about 2-4 minutes to crisp up the leftovers. Fried pickles should be eaten within 2 days of cooking.Don't have buttermilk on hand? It's easy to make with just milk and lemon using my quick recipe!