Homemade Crispy Pickles

I stumbled upon this fried pickles trick while trying to make my favorite bar snack at home, and wow! They turn out way better than what you'd get eating out! That mix of crunchy, flavorful coating with the sharp, moist pickle inside makes for a completely irresistible bite you won't stop munching.

My sister's husband, who always said he "can't stand pickles," wolfed down almost half when I cooked these. That's the kind of food magic these crunchy little treats have!

Essential Ingredients

• Dill pickle chips: Already sliced ones are handy, but you can slice whole pickles yourself. Try to get them about 1/4-inch thick.
• All-purpose flour: Forms that fantastic crunchy layer that sticks properly to the pickles.
• Hot sauce: Gives a bit of zing without making them hot. I grab Frank's, but whatever you've got works fine.
• Italian seasoning: This mix saves you from measuring lots of separate herbs.
• Garlic powder: Brings richness without taking over the pickle taste.
• Vegetable oil: For cooking - you'll want enough to fill your pot about 2 inches.

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My Cooking Method

Drying The Pickles

The number one trick for extra crunchy fried pickles is starting with completely dry pickles. I pour mine into a strainer, then spread them on paper towels and dab them fully. Leftover water makes soggy coating, so don't rush this part!

Creating The Coating

I combine the flour, spices, hot sauce and water until it looks like pancake mix - neither too runny nor thick. If it seems heavy, I splash in water one tablespoon at a time. If it's runny, I toss in a bit more flour.

Proper Frying

Cooking small amounts at once really matters - filling the pot drops the oil heat and makes oily pickles. I keep a candy thermometer handy to maintain roughly 375°F and only cook 6-8 pickle slices together.

Cooling Setup

I lay out two sheets of paper towels on a tray by the stove. When each batch finishes, they go right onto those towels, and after about a minute I move them to a wire rack. This stops them from getting soft underneath.

I found out about putting hot sauce in the mix from a bartender who shared his trick after having a few too many drinks. It won't make them spicy, just adds this mystery flavor that makes everyone ask "what's in these?" when they taste them.

Ways To Enjoy Them

These fried pickles go perfectly with plain ranch dressing, but I also enjoy them with spicy mayo (just mix mayo with some sriracha). During game days, I create a "pickle station" with several dips like BBQ, honey mustard, and blue cheese. They're also great tucked into burgers instead of regular pickles for something different.

Personal Variations

You can use bread and butter pickles for a sweet-meets-salty flavor. Put a spoonful of ranch powder into your mix for extra taste. If you like heat, throw some cayenne into the batter. Try pickle spears instead of rounds for a totally different bite (they'll need a bit more cooking time).

Keeping Leftovers

They taste best straight from the fryer, but you can bring leftover ones back to life in a 400°F oven for about 5 minutes. I put them on a wire rack over a baking sheet so they get crispy all around. An air fryer works wonders too - just a couple minutes at 375°F brings back their crunch.

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Expert Advice

• A mesh scoop or slotted spoon works great for lifting pickles out of the hot oil
• When your mix won't stick properly, try rolling the pickles in a bit of flour first
• For super crunchy results, dip pickles twice in the batter (but make sure the first coat sticks well)

This dish has become my go-to snack when friends come over. There's nothing better than making your favorite restaurant munchie at home that tastes even more amazing than what you'd pay for. And the best part? You get to munch them piping hot right from the pan - the ultimate way to enjoy fried pickles!

Frequently Asked Questions

→ What dips match well with fried pickles?

Ranch is always a hit, but spicy mayo, honey mustard, or remoulade are great options too.

→ Can I fry pickle spears instead of slices?

Sure, but spears take a bit longer to fry. Cook for around 2-3 minutes per side so the batter crisps up.

→ Why won't the batter stick nicely to my pickles?

Dry off your pickle slices really well first with paper towels. Wet slices make the batter slide off during frying.

→ Can I air fry them instead of deep frying?

Yes! Cook at 400°F for 8-10 minutes, flipping halfway. They won't be as crispy but still taste great.

→ How can I tell if my oil is hot enough to fry?

A thermometer reading 375°F is ideal. No thermometer? Drop a small batter piece in—it should quickly sizzle and float up.