Firecracker Fried Pickles

Allergens

Eggs, Milk, Wheat

Ingredients

• 2 cups all
• purpose flour
• 1 cup buttermilk
• 2 large eggs
• 1 (32 oz) jar sliced dill pickles, drained and patted dry
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Canola oil, for frying

Instructions

1. In a large bowl, whisk together flour, cayenne pepper, smoked paprika, garlic powder, salt, and pepper in a large bowl.
2. In another bowl, whisk together buttermilk and eggs.
3. Dip pickles into buttermilk mixture, then dredge in flour mixture to coat completely.
4. Heat 1 inch of oil in a large pot or deep fryer to 350°F.
5. Fry pickles in batches until golden brown and crispy, about 2 minutes per batch. Remove from oil and place on paper towels to drain.
6. Serve immediately with your favorite dipping sauce.

Chef’s Insight

To make the crust extra crispy, double dip the pickles in the flour mixture before frying.

Notes

The cayenne pepper gives this dish its "firecracker" kick; adjust according to your spice tolerance.