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Southern cuisine is a rich tapestry woven from various cultural influences, showcasing a delightful array of flavors and textures. Among its many beloved snack foods, fried pickles stand out as a quintessential Southern delicacy that has captured the hearts (and appetites) of many. Originating from the Deep South, these crispy, golden-brown treats have become a popular appetizer or snack, gracing menus at bars, restaurants, and family gatherings alike. The allure of fried pickles lies not only in their satisfying crunch but also in their ability to evoke a sense of nostalgia and comfort among those who enjoy them.

Fried Pickles

Get ready to indulge in Crispy Southern Fried Pickles! This delightful snack features dill pickle chips coated in a flavorful blend of cornmeal and spices, creating the perfect crunch. With just a few ingredients and simple steps, you can whip up this tasty treat in no time. Serve them hot with ranch dressing for dipping, and watch them disappear at your next gathering! Perfect for parties or a fun appetizer, these fried pickles are a must-try.
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Ingredients
  

1 jar dill pickle chips (or whole pickles, sliced)

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional for heat)

1 teaspoon salt

1/2 teaspoon black pepper

1 cup buttermilk

Vegetable oil (for frying)

Ranch dressing (for dipping)

Instructions
 

Prep the Pickles: If using whole pickles, slice them into 1/4-inch thick chips. Pat them dry with paper towels to remove excess moisture.

    Make the Breading: In a large bowl, combine the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to ensure the spices are evenly distributed.

      Prepare the Coating Station: Pour the buttermilk into a separate shallow bowl.

        Coat the Pickles: Dip each pickle slice first into the buttermilk, allowing any excess to drip off. Then, coat it in the cornmeal mixture, pressing lightly to ensure an even coating. Place the coated pickles on a wire rack or a plate.

          Heat the Oil: In a deep skillet or frying pan, pour enough vegetable oil to submerge the pickles (about 1-2 inches deep). Heat the oil to 350°F (175°C) over medium heat.

            Fry the Pickles: Once the oil is hot, carefully add a few pickles at a time (don’t overcrowd the pan). Fry until golden brown and crispy, about 2-3 minutes per side.

              Drain Excess Oil: Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels to absorb any excess oil.

                Serve: Enjoy your crispy fried pickles hot with a side of ranch dressing for dipping.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6