Fried Dill Pickles  |  Robyns.World

Caitlan and Hubby love pickles and they love fried pickles even more. This weekend Hubby decided to finally try making them himself at home. I think he was very happy that he did too! For anyone who has never had fried pickles and who love pickles you will be in for a treat. You take your favorite dill pickle slices and get them all coated with seasoned breading and then deep fry them for just a few minutes. They come out with a crispy and salty coating and then you bite into them to get that definitive crunchy and juicy dill pickle goodness.

The process is pretty straight forward and simple. You can change it up of course by using various different kinds of pickles or by the breading and seasonings you use. Hubby started out simple with plain old dill hamburger slice pickles this time but I think he may try several other kinds in the future. You can use pickle spears also instead of the round slices, just add a little more cooking time. The coating we used is actually labeled for fish breading, Andy’s Red Fish Breading (original). It is a very fine grind and sticks wonderfully to fish but also veggies and things like these pickle slices.

bread the dill pickles

Note that Hubby did this outside on his gas fish cooker burner. You can do it in your kitchen as well if you want to use stove or your own small deep fryer. Regardless, be careful when you fry any food. Since Hubby was outside using the hot oil he had the fire extinguisher ready, just in case.

bring oil to 350° F to fry the pickles in

Fry pickles in batches according to what deep frying method you are using. Hubby did about 15-20 at a time in his large cast iron skillet. The pickles will float when ready – it took about 2 minutes for our pickles.Fried Dill Pickles  |  Robyns.World

As you take them out of the fryer place on sheet pan lined with paper towel and immediately sprinkle with salt.

Take a bite into a deep fried dill pickle! Yummy!  |  Robyns.World

Fried Dill Pickles

Ingredients

  • 16oz dill pickle chips (slices), drained and patted dry
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Large eggs
  • 1/2 cup milk
  • 2 cups Andy's Red Fish Breading (or other breading of your choice)
  • salt, to taste
  • dipping sauce, like Ranch dressing (optional)

Directions

The pickles should be drained and patted dry.

In a small bowl/plate combine flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper and mix well to combine.

In another small bowl combine eggs and milk and whisk well.

In another small bowl/plate add the Andy's Seasoning.

*NOTE the following dredging should be done individually or in small batches, not all at once.

First dredge the pickles in the seasoned flour and shake off all the excess. Now the floured pickled go into the egg and milk bath. Let the excess drip off. Now add to the Andy's Seasoning and coat and shake off excess.

Now go back with the coated pickled into the egg and milk bath (skip the flour this time) and then into the Andy's Seasoning again.

Lay the coated pickled out in a single layer on a tray and set aside. The time they rest while you heat up the oil will help the breading stay on even more.

Heat up cooking oil to 350° F. Then gently place several coated pickles into the oil and fry about 2 minutes, turning over once or twice. Remove the fried pickles and place onto a tray that has paper towel on it. Sprinkle immediately with salt. Continue frying in batches until completed.

Serve with a dipping sauce, such as Ranch dressing, if you like.

I think these would also turn out really well in the air fryer. Next time he makes some I will put a few in my Philips Air Fryer and let them compare between the oil fried and air fried and let you know what they think.

Are you a pickle fan? Have you ever tried fried pickles, or will you after reading this post? What would you dip your fried dill pickles into?

Robyn    
 

PS – I personally do NOT like dill pickles, but like I said Hubby and Caitlan love them!