Ingredients
Pickles
- 16 ounce jar of dill pickle chips (well drained and broken pieces removed)
Batter
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon seasoned salt
- 1 teaspoon dried dill
Frying
- Canola oil (enough to fill a deep pot about 2-inches)
Dipping Sauce
- 1/2 cup your favorite BBQ sauce
- 1/2 cup ranch dressing
Instructions
- Preheat Oil: Heat the canola oil in a deep pot to 370 degrees Fahrenheit, ensuring it is hot enough for frying.
- Prepare Batter: In a medium-sized bowl, whisk together the flour, milk, baking powder, seasoned salt, and dried dill until smooth. Set aside the batter to rest for 5 to 10 minutes to allow the ingredients to meld.
- Drain Pickles: Lay out the dill pickle chips on paper towels to remove excess moisture. Dab the tops gently with more paper towels to ensure they are dry for a crispy coating.
- Fry Pickles: Using a slotted spoon or fork, dip each pickle chip into the batter, coating it evenly. Carefully drop the battered pickles into the hot oil in small batches. Fry for 3 to 4 minutes until they turn golden brown and crisp. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Prepare Dipping Sauce & Serve: Mix the ranch dressing and BBQ sauce together in a bowl. Serve the freshly fried pickles hot alongside the BBQ Ranch dip or your preferred sauce for a delicious appetizer.
Notes
- Make sure the pickles are well drained and dried before battering to achieve maximum crispiness.
- Maintain the oil temperature at 370°F to ensure even frying and prevent sogginess.
- Fry in small batches to avoid overcrowding, which can lower the oil’s temperature.
- Use a slotted spoon to safely remove pickles from hot oil, allowing excess oil to drip off.
- For a spicier twist, add cayenne pepper or hot sauce to the batter or dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
