Fried dill pickle slices

Here is a detailed, step-by-step recipe for Crispy Fried Dill Pickle Slices. Serves 4–6 as an appetizer.

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Ingredients

Pickles

• 1 jar (16–24 oz) dill pickle slices (hamburger chips)
  or 3–4 whole dill pickles sliced into 1/4-inch rounds

• Paper towels (for drying)

Breading Station

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• 2 large eggs

• 2 tablespoons milk

• 1 cup cornmeal (for extra crunch)
  or 1 cup panko breadcrumbs (for lighter crispiness)

For Frying

• 2–3 cups vegetable oil (for deep frying)

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Step 1: Prepare the Pickles

1. Drain pickles thoroughly.

2. Lay them on paper towels.

3. Pat completely dry on both sides.

This step is critical. Excess moisture prevents the coating from sticking and causes oil splatter.

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Step 2: Set Up Breading Station

Use three shallow bowls:

Bowl 1 (Flour mixture):

• Flour

• Salt

• Pepper

• Garlic powder

• Paprika
  Mix well.

Bowl 2 (Egg wash):

• Eggs

• Milk
  Whisk until smooth.

Bowl 3 (Coating):

• Cornmeal or panko

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Step 3: Bread the Pickles

1. Dredge each pickle slice in the flour mixture.

2. Shake off excess.

3. Dip into the egg mixture.

4. Coat in cornmeal or panko, pressing gently so it adheres.

5. Place on a plate or wire rack.

For extra thick coating, repeat the egg and cornmeal step once more.

Let breaded pickles rest 5–10 minutes before frying. This helps the coating stick.

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Step 4: Heat the Oil

1. Pour oil into a deep skillet or pot (about 2 inches deep).

2. Heat to 350–365°F (175–185°C).

If you do not have a thermometer:

• Drop a small bit of breading into the oil.

• It should sizzle immediately and rise to the top.

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Step 5: Fry the Pickles

1. Fry in batches. Do not overcrowd the pan.

2. Cook 2–3 minutes, turning once, until golden brown.

3. Remove with a slotted spoon.

4. Drain on paper towels or a wire rack.

5. Lightly sprinkle with salt while hot.

Maintain oil temperature between batches.

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Step 6: Serve Immediately

Fried pickles are best hot and crisp.

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Dipping Sauce Options

Classic Ranch Dip

• 1/2 cup ranch dressing

• 1 teaspoon pickle juice

• 1 tablespoon chopped dill

Spicy Mayo

• 1/2 cup mayonnaise

• 1–2 teaspoons hot sauce

• 1/2 teaspoon garlic powder

Garlic Aioli

• 1/2 cup mayonnaise

• 1 small clove grated garlic

• 1 teaspoon lemon juice

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Tips for Extra Crispiness

• Use cornmeal for Southern-style crunch.

• Double coat for thicker crust.

• Fry at the correct temperature; too low makes them greasy.

• Do not stack while cooling.

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Oven Method (Healthier Option)

1. Preheat oven to 425°F.

2. Place breaded pickles on a parchment-lined baking sheet.

3. Spray lightly with cooking spray.

4. Bake 15–20 minutes, flipping halfway, until golden and crisp.

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Air Fryer Method

1. Preheat air fryer to 400°F.

2. Spray basket lightly.

3. Arrange pickles in a single layer.

4. Spray tops lightly with oil.

5. Air fry 8–10 minutes, flipping halfway.