Today, we’re diving into a Southern classic that’ll have your taste buds doing a happy dance – Crunchy Fried Pickles with BBQ Ranch Dipping Sauce. Now, if you’ve never had fried pickles before, you’re in for a real treat. These crispy, tangy bites are the perfect appetizer, side dish, or snack to impress your family and friends. So, grab your apron, heat up that oil, and let’s get to fryin’!
Fried pickles are the ultimate crowd-pleaser. They’re crispy on the outside, juicy and tangy on the inside, and when paired with our BBQ Ranch Dipping Sauce, they hit every flavor note perfectly. Whether you’re hosting a backyard barbecue, game day party, or just looking for a tasty snack, these fried pickles are a guaranteed hit. Plus, they’re super easy to make, and you only need a handful of ingredients you probably already have in your pantry. So why wait? Let’s get fryin’!
Ingredients
For Frying:
- Vegetable oil (for frying)
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ½ cup buttermilk
- 1 large egg
- 3 kosher dill pickles (cut into slices just shy of ¼” thick and lightly patted dry)
For BBQ Ranch Dipping Sauce (optional):
- ½ cup BBQ sauce
- ¼ cup Ranch dressing
- 1 teaspoon ketchup
- 1 teaspoon mayonnaise
- Dash of Tabasco sauce
- Dash of ground black pepper
Step-by-Step Guide to Preparing Fried Pickles
- Heat the Oil:
- Fill a Dutch oven or heavy-bottomed saucepan with oil, 2-3 inches deep. Attach a frying thermometer to the side, ensuring it’s in the oil but not touching the bottom.
- Heat the oil over medium heat until it reaches 375°F (190°C). This will take around 10 minutes.
- Prepare the Breading Mixture:
- In a bowl, whisk together the flour, salt, black pepper, paprika, cayenne pepper, and garlic powder. Set aside.
- Prepare the Wet Mixture:
- In a separate bowl, whisk together the buttermilk and egg.
- Coat the Pickles:
- Once the oil reaches 375°F (190°C), start preparing the pickles in batches of 3-4 slices.
- Coat each pickle slice in the flour mixture, gently shaking off any excess.
- Dredge the coated slices in the buttermilk and egg mixture, then coat them again in the flour mixture.
- Fry the Pickles:
- Carefully transfer the coated pickle slices to the hot oil. Fry 3-4 slices at a time for about 90 seconds on each side, or until golden brown.
- Use a slotted spoon or strainer to remove the pickles from the oil and place them on a paper towel-lined plate.
- Ensure the oil returns to 375°F (190°C) before frying the next batch.
- Serve:
- Fried pickles are best enjoyed warm. If desired, serve them with the dipping sauce.
- To make the dipping sauce, stir together the BBQ sauce, Ranch dressing, ketchup, mayonnaise, Tabasco sauce, and ground black pepper until well combined.
Expert Tips and Tricks
- Dry the Pickles: Make sure your pickle slices are lightly patted dry before breading. Excess moisture can cause the breading to fall off during frying.
- Consistent Slices: Try to slice your pickles uniformly to ensure even cooking.
- Oil Temperature: Keep a close eye on your oil temperature. If it drops too low, the pickles will absorb too much oil and become greasy. If it gets too high, they’ll burn quickly.
- Don’t Overcrowd: Fry the pickles in small batches to prevent them from sticking together and to keep the oil temperature stable.
- Season Immediately: As soon as the pickles come out of the oil, sprinkle a little salt on them for an extra flavor boost.
Variations
- Spicy Fried Pickles: Add more cayenne pepper or some red pepper flakes to the flour mixture for an extra kick.
- Beer-Battered Pickles: Replace the buttermilk and egg mixture with beer for a different flavor profile.
- Panko-Crusted Pickles: Use panko breadcrumbs instead of flour for an extra crispy texture.
- Cheese-Stuffed Pickles: Insert a small piece of cheese into the pickle slices before breading and frying.
- Cornmeal Crust: Mix some cornmeal with the flour for a Southern twist.
- Pickle Chips: Use pickle chips instead of slices for smaller, bite-sized pieces.
- Garlic Parmesan Pickles: Toss the fried pickles in garlic powder and grated Parmesan cheese right after frying.
- Sweet and Spicy Pickles: Use sweet pickles instead of dill and add some sriracha to the dipping sauce.
- Pickle Spears: Use pickle spears for a larger, juicier bite.
- Baked Pickles: For a healthier option, bake the breaded pickles in the oven at 425°F (220°C) for about 15-20 minutes, turning halfway through.
What to Serve With
- Burgers: Perfect side dish for any burger.
- Hot Dogs: Great addition to your hot dog feast.
- BBQ Ribs: Complements the smoky flavor of BBQ ribs.
- Grilled Chicken: Adds a crunchy texture to your grilled chicken meal.
- Coleslaw: The tanginess of coleslaw pairs well with fried pickles.
- French Fries: Classic combo for a hearty snack.
- Mac and Cheese: Adds a crunchy element to creamy mac and cheese.
- Onion Rings: Double up on the fried goodness.
- Tacos: Use them as a crunchy topping for tacos.
- Salads: Top your salad with fried pickles for a crispy bite.
Storage Tips
- Refrigerate: Store any leftover fried pickles in an airtight container in the refrigerator. They will keep for up to 2 days.
- Reheat: To reheat, place them on a baking sheet in a 375°F (190°C) oven for about 10 minutes or until heated through and crispy again. Avoid microwaving as it can make them soggy.
- Freezing: Fried pickles don’t freeze well as they can become mushy when thawed. It’s best to enjoy them fresh.
How Much to Make for Family Gatherings?
For a family gathering of about 8-10 people, you’ll want to make at least 2-3 batches of fried pickles. This ensures everyone gets a generous portion, especially if they’re a hit (which they definitely will be!).
How Far in Advance Can I Make Fried Pickles?
Fried pickles are best enjoyed fresh for maximum crispiness. However, you can prep the pickles and bread them a few hours in advance. Keep the breaded pickles on a baking sheet in a single layer, covered, in the refrigerator until you’re ready to fry them. This way, you can quickly fry them up right before serving.
Crunchy Fried Pickles
Ingredients
Instructions
- Fill a Dutch oven or heavy-bottomed saucepan with oil, 2-3 inches deep. Attach a frying thermometer to the side, ensuring it’s in the oil but not touching the bottom. Heat the oil over medium heat until it reaches 375°F (190°C). This will take around 10 minutes.
- In a bowl, whisk together the flour, salt, black pepper, paprika, cayenne pepper, and garlic powder. Set aside.
- In a separate bowl, whisk together the buttermilk and egg.
- Once the oil reaches 375°F (190°C), start preparing the pickles in batches of 3-4 slices. Coat each pickle slice in the flour mixture, gently shaking off any excess. Dredge the coated slices in the buttermilk and egg mixture, then coat them again in the flour mixture.
- Carefully transfer the coated pickle slices to the hot oil. Fry 3-4 slices at a time for about 90 seconds on each side, or until golden brown. Use a slotted spoon or strainer to remove the pickles from the oil and place them on a paper towel-lined plate. Ensure the oil returns to 375°F (190°C) before frying the next batch.
- Fried pickles are best enjoyed warm. If desired, serve them with the dipping sauce. To make the dipping sauce, stir together the BBQ sauce, Ranch dressing, ketchup, mayonnaise, Tabasco sauce, and ground black pepper until well combined.
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