We may earn money or products from the companies mentioned in this post.
Since my first attempt at finding the perfect recipe for homemade fried pickles, I’ve come across a much better recipe. I’ve tried out this new recipe a few times now, tweaking it here and there to find what I like best. Here’s the result:
Prepare the pickles, the breading, and the egg wash. You can use pickle spears if you prefer. I usually do, but I was trying out the recipe with pickle chips to see if it would work as an appetizer for the late Thanksgiving we are hosting at our house next weekend. For the breading, I pretty much followed this recipe, but I added quite a bit more dill and lemon pepper seasoning to make it extra tangy. I made a huge batch of it, and I store it in an airtight container in the pantry so it is there whenever I need it. For the egg wash, just beat an egg, then add a little dill, salt, and 1-2 tablespoons of pickle juice.
Dip the pickles in the egg, then the breading, then the egg, then the breading. Place onto a baking sheet lined with wax paper (or foil if you happen to run out of wax paper…). Put the baking sheet in the refrigerator and chill for at least 30 minutes. This will help the breading adhere better when you drop the pickles into the hot oil.
Heat the oil to about 180 degrees. I don’t have a deep fryer, so I just use a heavy pan and a fry/candy thermometer to regulate the temperature. Drop the pickles in a few at a time (no more than 2 if spears, no more than 5 if small slices). Fry in the oil for about 2 minutes for the small slices, and about 3 minutes for spears- or just until they start to look golden brown. Remove from oil and place on a paper towel-lined plate to dry.
Serve with ranch dressing or French onion dip.
Our favorite ranch is the Hidden Valley packet of ranch mix that you make yourself, just by mixing the seasoning packet with sour cream. It’s so much better than the pre-made bottled varities!