French Fried Pickles Recipes

FRIED PICKLES

Steps:

• Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
• Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
• Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
• Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
• In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

SOUTHERN FRIED PICKLES

Steps:

• Heat oil to 375 F.
• Line a baking tray or cutting board with parchment paper. Set aside.
• In a bowl, mix together flour and spices. Set aside.
• In another bowl combine buttermilk and egg. Set aside.
• Dip pickle into buttermilk mixture, shake off excess.
• Next, coat the pickles in flour and shake off excess flour.
• Place pickles on the prepared baking tray.
• When all pickles have been coated with flour, coat them again. (Some of the flour from the first coating will be absorbed)
• Quickly place the pickles in the hot oil (I did 2 batches)
• Cook until golden brown and then remove with a slotted spoon.
• Place pickles on paper towels to drain.
• To make the sauce, stir together sauce ingredients. Taste and adjust seasonings.
• Serve the fried pickles immediately with the sauce.

FRIED DILL PICKLES

Steps:

• Preheat your deep-fryer to 375 degrees F.
• Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.
• Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.
• Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt.

AIR-FRYER PICKLES

Steps:

• Preheat air fryer to 400°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. In batches, place pickles in a single layer on greased tray in air-fryer basket. Cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with cooking spray. Cook until golden brown and crispy, 7-10 minutes longer. Serve immediately. If desired, serve with ranch dressing.

DELICIOUS DEEP FRIED PICKLES

Steps:

• Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.

FRENCH FRIED CHICKEN

Steps:

• Put the chicken in a zip top bag with the buttermilk marinade ingredients: the buttermilk, Dijon mustard, 2 teaspoons salt, 1 teaspoon black pepper, Dijon, buttermilk and cayenne. Massage everything together, seal the bag, and refrigerate for 8 hours or overnight.
• When ready to fry, set two wire racks over two baking sheets. Mix together the flour, cornmeal, salt and pepper in a paper bag or a large bowl. Remove the chicken pieces from the buttermilk brine and coat them with the flour mixture, working a few pieces at a time, making sure the pieces are thoroughly coated. (Toss them in the closed bag, or use your hands and toss them in the bowl.) Gently shake off some of the excess flour and set them on one of the wire racks over a baking sheet.
• In a large, heavy skillet, such as cast iron, heat about 1 1/4-inch (4cm) of duck fat or canola oil. If using a deep-fry thermometer, the temperature should read 350ºF (180ºC) when ready to fry.
• Carefully place as many pieces of the chicken as will fit in the pan without crowding it, skin side down. The temperature will decrease but try to keep the temperature of the oil around 325ºF (162ºC) as you fry.
• Fry the chicken until the bottom is nicely browned, then use tongs to turn the chicken over and fry until the other side is browned and crisp. The chicken will take about 20 to 25 minutes to cook, total, and if you want to verify that it's cooked, cut into the thigh piece near the bone; if the juices run clear, it's done.
• As the chicken is done, remove the pieces and set them on the wire rack. Use a slotted spoon or strainer to skin the fat or oil of stray pieces of chicken, so they don't burn, then fry the remaining pieces of chicken.

AIR FRYER FRIED PICKLES

Steps:

• Drain the liquid from the pickles and pat dry with a paper towel. Let them on a dry paper towel, in a single layer, for 5-10 minutes.
• Preheat air fryer to 400°F
• In a large shallow mixing bowl or in a large resealable plastic bag, mix together the flour, garlic powder, Cajun spice and cayenne pepper.
• Coat sliced pickles with flour mixture and place in a single layer in your air fryer. Spray with olive oil (not extra virgin olive oil).
• Air Fry at 400°F for 10 minutes then carefully flip them over and continue cooking for an additional 5 minutes or until light golden brown.
• Serve immediately with your favorite dipping sauce.

FRENCH-FRIED DILL PICKLES

Steps:

• Press pickle slices between paper towels to remove excess moisture.
• Set Aside.
• Combine milk and next 4 ingredients; stir well.
• Combine 3 cups flour, red pepper, and next 3 ingredients; stir well.
• Dip pickle slices in milk mixture; dredge in flour mixture.
• Pour oil to a depth of 4 inches in a Dutch oven and heat to 375ºF.
• Fry pickles, in batches, for 5 minutes or until golden.
• Drain on paper towels.
• Serve warm with dressing.

FRENCH FRIED PICKLES

Steps:

• Beat together everything but the pickles.
• Dip pickles in the batter.
• Fry in oil until brown.