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Fried Pickles with Ranch Dressing
Created by: Howcan Team
Ingredients
- 1 jar of dill pickle chips (24 oz)
- 1 cup of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 1/4 cup of milk
- 2 cups of panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup of ranch dressing
Instructions
- In a shallow dish, mix 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- In another shallow dish, whisk together 2 eggs and 1/4 cup of milk.
- Dip the pickle chips into the seasoned flour, then into the egg mixture, and finally into the panko breadcrumbs, pressing gently to adhere.
- Heat 2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 375°F (190°C).
- Fry the coated pickle chips in batches for 2-3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve the fried pickles with a side of ranch dressing for dipping.
- Enjoy your crispy fried pickles with a tangy ranch dressing!
Fried pickles have a rich history, believed to have originated in the Southern United States. This crispy, tangy dish has gained popularity in recent years, often served with a side of creamy ranch dressing for a perfect flavor combination. Chefs across the South, particularly in Texas and Louisiana, have put their own spin on this classic, using a variety of pickles and batters to create unique textures and flavors. The best version of this dish can be found in local diners and BBQ joints, where the pickles are sliced thin, coated in a seasoned batter, and fried to golden perfection. The key to getting this dish right lies in the perfect balance of tangy pickles, crunchy coating, and creamy ranch dressing.
25 min
4 servings
320 calories
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