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Spicy Fried Pickles
A delicious mix of tang, spice, and crunch!
Servings 8 servings
- 1 jar dill pickles 32-ounce jar, chips or whole (to then be sliced)
- 2 eggs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 teaspoon Tabasco Hot Sauce
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 2 cups vegetable oil for frying
Line a baking pan with a double layer of paper towels.
Pour vegetable oil into a large pot, then heat the oil at 350 degrees Fahrenheit.
In a bowl, combine the buttermilk, egg, and Tabasco. Stir to combine.
In a second bowl combine the flour, cayenne pepper, and garlic powder. Stir to combine.
If the pickles are whole, slice the pickles into chips. Otherwise, drain the chips from the pickle juice.
Add the pickle chips to the buttermilk. Thoroughly coat the chips.
Transfer 10 chips into the flour mix and coat.
Place the pickle chips into the hot vegetable oil. Fry the pickles until golden brown (approximately 4 minutes).
Transfer the fried pickles to the tray lined with paper towels to allow them to dry.
Repeat the process above until all the pickle chips are cooked.
Serve the fried pickles with a spicy ranch dressing or your favorite condiment.
Calories: 229kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1078mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 1.3mg | Calcium: 127mg | Iron: 2.1mg