Super Bowl Fried Pickles (Print View)
Crunchy fried pickles served with a cool, creamy dipping sauce ideal for gatherings and snacking.
# What You'll Need:
→ Fried Pickles
01 - 24 dill pickle slices, 1/4 inch thick, drained and patted dry
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup buttermilk
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Vegetable oil for frying
→ Ranch Dip
12 - 1/2 cup mayonnaise
13 - 1/2 cup sour cream
14 - 2 tablespoons buttermilk
15 - 1 tablespoon fresh dill, chopped
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon fresh parsley, chopped
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
22 - 1 teaspoon lemon juice
# Method:
01 - Whisk together mayonnaise, sour cream, buttermilk, fresh dill, chives, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice in a medium bowl. Cover and refrigerate until serving.
02 - Arrange three shallow bowls: place flour in the first, whisk eggs with buttermilk in the second, and combine panko breadcrumbs with paprika, garlic powder, cayenne, salt, and black pepper in the third.
03 - Working in batches, dredge each pickle slice in flour, dip into egg-buttermilk mixture, then press into seasoned panko crumbs to coat evenly.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F.
05 - Fry pickles in batches for 2 to 3 minutes per side until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
06 - Transfer fried pickles to a paper towel-lined plate using a slotted spoon. Serve immediately with chilled ranch dip.
# Insider Tips:
01 -
- The panko coating creates this insane shatter-crisp texture that regular breadcrumbs just cant achieve
- That homemade ranch dip makes people ask for the recipe before they even finish their first bite
02 -
- Crowding the pan drops the oil temperature and makes soggy pickles, so fry in small batches
- Let the fried pickles drain on a wire rack instead of paper towels if you want them to stay crisp longer
03 -
- Use pickle chips that are about 1/4 inch thick, too thin and they get soggy, too thick and they dont cook through
- Sprinkle a little extra salt on the fried pickles immediately after they come out of the oil