Ingredients with Measurements:
- 1 jar of dill pickle chips (16 oz)
- 1 cup of all-purpose flour
- 1 tsp of garlic powder
- 1 tsp of paprika
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1 cup of buttermilk
- 2 cups of panko breadcrumbs
- Vegetable oil for frying
Spicy Ranch Dipping Sauce:
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1 tbsp of hot sauce
- 1 tbsp of ranch seasoning mix
Special Equipment Needed:
- Deep fryer or large pot for frying
- Wire rack for draining fried pickles
Step-by-Step Instructions:
1. Drain the pickle chips and pat them dry with paper towels.
2. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
3. In another shallow dish, pour the buttermilk.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dip each pickle chip into the flour mixture, then into the buttermilk, and finally into the panko breadcrumbs, pressing the breadcrumbs onto the pickle to ensure they stick.
6. Heat the vegetable oil in a deep fryer or large pot to 375°F.
7. Fry the pickle chips in batches for 2-3 minutes or until golden brown and crispy.
8. Use a slotted spoon or tongs to remove the fried pickles from the oil and place them on a wire rack to drain excess oil.
9. To make the spicy ranch dipping sauce, mix together the mayonnaise, sour cream, hot sauce, and ranch seasoning mix in a small bowl.
10. Serve the crispy fried pickles with the spicy ranch dipping sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of dill pickle chips, you can use sliced jalapeños or green tomatoes.
- If you don't have buttermilk, you can use regular milk mixed with 1 tbsp of vinegar or lemon juice.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- Add 1 tsp of cayenne pepper to the flour mixture for extra heat.
- Use different types of pickles, such as bread and butter or sweet and spicy.
- Add 1/2 cup of grated Parmesan cheese to the panko breadcrumbs for extra flavor.
Tips and Tricks:
- Make sure to pat the pickle chips dry before breading them to ensure the breadcrumbs stick.
- Don't overcrowd the fryer or pot when frying the pickles, as this can lower the oil temperature and result in soggy pickles.
- Use a wire rack to drain the excess oil from the fried pickles, which will help them stay crispy.
Storage Instructions:
Store any leftover fried pickles in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat the fried pickles, preheat the oven to 375°F and place them on a baking sheet. Bake for 5-7 minutes or until heated through and crispy.
Presentation Ideas:
Serve the crispy fried pickles on a platter with the spicy ranch dipping sauce in a small bowl in the center.
Garnishes:
Garnish the platter with chopped fresh parsley or cilantro.
Pairings:
Serve the crispy fried pickles as an appetizer before a meal, or as a snack with a cold beer or soda.
Suggested Side Dishes:
- French fries
- Onion rings
- Coleslaw
Troubleshooting Advice:
- If the breadcrumbs are not sticking to the pickles, try pressing them onto the pickle more firmly.
- If the oil temperature drops too low, wait for it to come back up to 375°F before adding more pickles to the fryer or pot.
Food Safety Advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the fried pickles are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
Fried pickles are a popular Southern dish that originated in the United States. They are believed to have been first served at the Arkansas State Fair in the 1960s.
Flavor Profiles:
The crispy fried pickles have a crunchy texture and tangy flavor, while the spicy ranch dipping sauce adds a creamy and spicy element.
Serving Suggestions:
Serve the crispy fried pickles as an appetizer or snack, or as a side dish with burgers or sandwiches.
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