Copycat Recipe: Famous Southern Fried Pickles

Photo by Lee C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (16-oz) jar dill pickles

  • 1

    cups buttermilk

  • 1

    large egg

  • 4

    dashes hot sauce

  • 1

    cup all-purpose flour

  • 1/4

    tsp paprika

  • 1/2

    tsp garlic powder

  • 1/2

    tsp cayenne pepper

  • Neutral cooking oil, (peanut, vegetable, canola, etc)

Directions

Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside. In a medium bowl combine buttermilk, egg, and hot sauce. Beat with a fork to combine. Drain pickle juice from pickle jar, add pickles to buttermilk mixture. Stir to combine. In a separate bowl whisk together flour, paprika, garlic powder and cayenne pepper. Add about a handful of pickles to flour mixture. Swirl pickles around and make sure they are well coated. Shake off excess flour and drop pickles in hot oil one at a time. Only put 7-8 pickles at a time so the temperature does not drop too much. Fry pickles for 3-5 minutes until they are golden brown. Remove from oil with a slotted spoon and drain on a tray lined with paper towels. Serve and enjoy! They are traditionally served with a horseradish or spicy ranch sauce,

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