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Fried pickles are a beloved staple of Southern cuisine, cherished for their crunchy texture and tangy flavor. Whether served as an appetizer at a barbecue, a side dish at a family gathering, or a fun snack for game day, these crispy bites have gained a loyal following beyond the Southern states. Their popularity has surged in restaurants and homes alike, thanks to their unique combination of flavor and crunch that delights the palate.

Fried Pickles

Bring the taste of the South to your kitchen with these Crispy Southern-Style Fried Pickles! Perfectly seasoned and fried to golden perfection, each bite is a delightful crunch. Using simple ingredients like dill pickles, buttermilk, and cornmeal, this easy recipe is a must-try for snack lovers. Serve them hot with ranch dressing or spicy mayo for the ultimate dipping experience. Ideal for parties or game day, they’re sure to be a hit!
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Ingredients
  

1 jar dill pickles (slices or spears, your choice)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust for spice preference)

1 cup buttermilk

1 cup cornmeal

1 teaspoon salt

Vegetable oil for frying

Optional: Ranch dressing or spicy mayo for dipping

Instructions
 

Begin by draining the pickles. If using pickle spears, pat them dry with paper towels to remove excess moisture. This helps to ensure a crispier coating.

    In a mixing bowl, combine the flour, garlic powder, paprika, cayenne pepper, and salt. Mix well to combine.

      In another bowl, pour the buttermilk.

        In a third bowl, place the cornmeal.

          Heat oil in a large frying pan or deep fryer over medium heat (around 350°F or 175°C). You want enough oil to submerge or partly submerge the pickles.

            Take each pickle slice or spear and dip it first into the flour mixture, then into the buttermilk, and finally into the cornmeal, ensuring a thorough coating at each step.

              Carefully place the coated pickles into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

                Fry for about 3-4 minutes or until the pickles are golden brown and crisp.

                  Use a slotted spoon to remove the fried pickles and let them drain on paper towels to absorb excess oil.

                    Serve hot with your choice of dipping sauce, such as ranch dressing or spicy mayo.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6