Fried Pickles
Delicious fried pickles to go on a burger, as an appetizer, or just eat in bed because they are delicious!
Servings: 1 container worth
Equipment
Ingredients
- Vegetable Oil for frying
- 16 oz tub of Grillo’s Dill Chips
- 1 C all purpose flour
- 1 tsp pepper
- 1 tsp Cajun seasoning I used Tony Chachere’s
- 1/4 tsp cayenne pepper
- 1/2 C buttermilk
- 1 large egg
Instructions
- In a deep frying pan, add 1-1.5 inches of vegetable oil. Fix a candy thermometer to the edge (in the oil but not touching the bottom of the pan) and set heat to medium. Oil needs to reach 375°F before frying.
- Line a plate with paper towels and set the pickles slices on it. This will extract some of excess moisture to help keep the flour dredge on when frying.
- Prepare your breading mixture by whisking together flour, pepper, Cajun Seasoning, and cayenne pepper in a shallow dish (I used a pie dish). Set aside.
- In a separate shallow dish, whisk together buttermilk and egg.
- Once oil has reached 375F, prepare 3-4 pickle slices for frying. Do this in batches or the flour dredge will soak into the egg mixture.
- Coat pickle slices in flour mixture, then dredge in buttermilk/egg mixture, then coat with flour mixture again. Gently shaking any excess flour off.
- Transfer (I use tongs to place, flip, and remove the slices) pickle slices to the oil and fry 3-4 pickle slices at a time for 60-90 seconds on each side or until golden brown.
- Carefully remove pickles from oil and transfer to a paper towel lined plate. Make sure you are checking oil throughout so it stays at 375°F.
- Repeat until desired amount of pickles are made. Enjoy!