Imagine a crispy, tangy explosion of flavor that transforms the humble pickle into an irresistible appetizer that will have everyone begging for more! These Buttermilk Fried Pickles with Red Hot Ranch are not just a snack – they're a Southern-style culinary experience that combines the perfect balance of crunch, heat, and zesty goodness. Whether you're hosting a game day party, looking for an epic appetizer, or simply wanting to impress your friends with your cooking skills, these fried pickles are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 jar dill pickles
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons hot sauce
Instructions
- Drain the dill pickles completely and pat them dry with paper towels to remove excess moisture. This ensures crispy coating during frying.
- In a medium bowl, whisk buttermilk with 1/2 teaspoon of cayenne pepper, creating a flavorful marinade for the pickles.
- Slice whole pickles into 1/4-inch thick rounds if not already sliced. Submerge pickle slices in the buttermilk mixture and let them marinate for 10 minutes.
- In a separate shallow dish, combine all-purpose flour, remaining cayenne pepper, garlic powder, and onion powder. Mix thoroughly to create a well-seasoned breading.
- Heat oil in a heavy-bottomed skillet or deep fryer to 375°F (190°C). Use a thermometer to maintain consistent oil temperature.
- Remove pickles from buttermilk, allowing excess liquid to drip off, then dredge each slice completely in the seasoned flour mixture.
- Carefully place breaded pickle slices into hot oil, frying in small batches to prevent overcrowding. Cook for 2-3 minutes until golden brown and crispy.
- Remove fried pickles with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- For Red Hot Ranch, mix mayonnaise with hot sauce in a small bowl until well combined, creating a spicy dipping sauce.
- Serve hot fried pickles immediately with Red Hot Ranch on the side for dipping. Garnish with chopped parsley if desired.
Tips
- Moisture is the Enemy of Crispiness: Always thoroughly pat your pickle slices dry before marinating. The drier they are, the crispier your final result will be.
- Oil Temperature is Crucial: Use a cooking thermometer to maintain 375°F. Too low, and your pickles will be greasy; too high, and they'll burn before cooking through.
- Batch Frying is Best: Don't overcrowd the pan. Fry in small batches to ensure each pickle slice gets evenly golden and crisp.
- Make Your Breading Stick: Let the buttermilk-soaked pickles sit in the flour mixture for a few seconds to help the coating adhere better.
- Drain Properly: Use a wire rack instead of paper towels to drain fried pickles. This keeps them crispy by preventing steam buildup.
- Serve Immediately: These pickles are best enjoyed hot and fresh, so time your cooking to serve right away for maximum crunch and flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
