Fried Pickles Recipe
July 7, 2020
Sliced Dill Pickle Chips (42 oz jar)
Milk (2 Cups)
Egg (1 with yoke)
Canola Oil (3 cups)
All-purpose flour (5 cups)
Self-rising white cornmeal mix (5 cups) *Yellow will work as well
Salt (1/8 of a teaspoon)
Pepper (2 teaspoons)
Garlic Powder ( 2 teaspoons)
Cayenne Pepper (2 teaspoons)
Paprika (2 teaspoons)
Mixture One: Combine the All-purpose flour with salt, pepper, and garlic powder. If you would like to add the cayenne pepper and paprika (I don't use them) do this with the flour mixture. Mixture Two: Beat the egg in a bowl and add the milk. Make sure to beat the milk and egg after adding the milk to combine them. Place your cornmeal in a separate bowl.
Place your pickle chips onto a paper towel and blot dry.
Take a pickle chip and place it in your flour mixture make sure to cover completely. Then fully submerge the pickle chip into the milk/egg mixture. Just a quick dip no need to soak. Then place the pickle chip into your cornmeal fully covering it. Place it on a plate. Repeat this process until you have covered all the pickle chips.
Place your pickle chips into the refrigerator for 15 minutes. While you are waiting you can pour your canola oil into your pan. I wait until the pickle chips have 5 minutes left in the refrigerator to turn the burner to heat the oil up. Depending on how your stove heats is when you should start to heat your oil. Oil should reach a temperature of 350 degrees Fahrenheit.
Once your oil is at 350 and the 15 minute refrigerator time is complete you can start placing the pickle chips in the oil. Fry for 3 to 5 minutes or until golden on both sides.
Drain the pickle chips on paper towels and serve with ranch dressing.
You can adjust the amount of each ingredient to fit your taste or need.
Always remember to PYD-Pursue Your Dreams and Be Kind To Your Neighbor!