Crunchy Fried Dill Pickles
Easy Crunchy Deep Fried Pickles made with bread and butter dill pickles. From pan to plate in less than 30 minutes.
Servings 4
Ingredients
- 40 Bread & Butter dill pickles
- 1 cup all-purpose flour
- 1 cup milk or buttermilk
- 1 cup panko bread crumbs
- 1 Tbsp onion powder
- 1 tsp baking powder
- 1 tsp kosher salt plus more for seasoning
- 1 tsp cayenne pepper or more, for spicy pickles
- 1 tsp smoked paprika
- 1 large egg lightly beaten
- canola oil for frying
Instructions
- Place 40 or so dill pickle coins on a paper towel and pat dry.
- Pour panko bread crumbs into a shallow pan or pie pan. Add a bit of salt and pepper to taste. Set aside.
- In a separate shallow pan or pie pan add flour, baking soda, salt, onion powder, cayenne, smoky paprika, salt and pepper. Whisk to combine.
- Add milk or buttermilk and egg to flour mixture. Stir until combined and there are no lumps.
- Drop dill pickle coins into the batter and completely coat each one. Remove to panko plate and toss to coat each one in bread crumbs. Leave the pickles in the panko for a few minutes to allow bread crumbs to stick really well.
- While the pickles are breading up, heat canola oil in a skillet. Add enough oil to completely cover the bottom and up the sides about ½". Heat oil to about 350° or until shimmering. (Don't forget to turn on your exhaust fan!)
- Carefully drop battered and crumbed pickle coins into the hot oil. They should brown on one side in about 60 seconds. Carefully turn with tongs or a slotted spoon and brown another 30 seconds on the other side.
- Remove to a paper towel-lined plate to absorb excess oil.
- Serve hot with honey mustard, ranch dressing or any sauce that floats your boat.