Source of Recipe
This Deep Fried Pickles recipe is like a trip to the state fair, all year long. A simple beer batter and bread crumb combo takes an ordinary pickle chip and turns it into a crunchy appetizer that your family will love! Make sure to use my ranch dressing, jalapeno ranch dressing, and buffalo sauce for dipping!
List of Ingredients
1-1/2 cup all-purpose flour divided
1/4 cup yellow cornmeal
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (12 ounce) beer
1 cup bread crumbs
4 cups canola oil, for frying (add more or less to adjust for pan size)
1 bottle (24 ounces) thick-cut dill pickle chips, patted dry
In a small bowl, add 1/2 cup of flour, set aside.
In a medium bowl, whisk together 1 cup of flour, cornmeal, baking powder, salt, pepper, cayenne, and beer and stir until all lumps are gone, set aside.
In a small bowl, add bread crumbs, set aside.
Add canola oil to a large pot (fill to about 2” deep), heat to 350° Fahrenheit. Do your best to maintain this heat throughout cooking.
Add 1 pickle at a time to batter #1, toss to coat each side of the pickle with flour.
Add the same pickle to batter #2 flipping to coat each side, then lightly shake off excess batter.
Add the same pickle to batter #3, lightly coat each side with bread crumbs, and then release the coated pickle into the hot oil. Cook until golden brown on both sides, about 1 to 2 minutes per side. Using a sieve or metal spatula, lift pickle up out of the oil, drain, and set it on a paper towel to soak up excess grease.