Ingredients
• 1 large jar (32 oz) dill pickle chips or spears (drained)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 1 cup all-purpose flour (or gluten-free blend)
• ½ cup cornmeal (for extra crunch)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½–1 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• Oil for frying (vegetable, canola, or peanut)
• Optional dipping sauces: ranch, blue cheese, or sriracha mayo
Instructions
- Pour buttermilk into a bowl. Add pickle chips and soak 15–30 minutes (this helps coating stick).
- In a separate bowl, mix flour, cornmeal, garlic powder, onion powder, paprika, cayenne, and salt.
- Heat oil to 350°F (175°C) in a deep pot or fryer.
- Remove pickles from buttermilk (let excess drip off). Dredge in flour mixture, shaking off excess.
- Fry in batches 1–2 minutes per side, until golden and crisp. Don’t overcrowd the pan!
- Drain on paper towels and season lightly with extra salt while hot.
- Serve immediately with your favorite dipping sauce!
✨ Perfect for:
• Game day snacks
• Bar-style appetizers
• Spicy snack lovers
💡 Make ahead: Batter-coated pickles can be frozen before frying. Fry from frozen (+30 secs).
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 10 mins , Total Time : 30 mins , Servings : 4 , Calories : 220 per serving , Net Carbs: 24g , Fats: 12g , Protein: 4g