A guilty pleasure in the southern United States, fried pickles are becoming more prevalent on menus across the country, and we are here for it! Savory and crunchy and easy to eat (maybe too easy), these hot snacks will disappear from a crowd quickly. Pair with a creamy dipping sauce and its bliss! I love our fried pickle chips so much because they’re always extra crispy and delicious. We used brine from our Spicy Pickles, featuring Steak Shake and Fin & Fowl to add extra flavor as the breading can often mask the pickle flavor we are craving. We hate soggy fried food, so we have some tricks to keep things on the crispy side and avoid the heaviness of oil-drenched food. Whether a game day treat, party finger food, BBQ side dish or just for fun, these Florida Fried Pickle Chips will have you craving more!
Those Florida Guys seasonings used in this recipe:
Yields: 6-8 Servings | Prep Time: 20 Minutes | Total Time: 40 Minutes
Ingredients:
16 oz. dill pickle chips (we prefer the refrigerated deli chips)
Peanut oil
2 cups all-purpose flour
1/4 cup cornstarch
1 cup buttermilk
1 large egg
2 teaspoons Fin & Fowl (sub Sunburn for extra spice)
Process:
1 | Add the peanut oil to a deep-wide dish and preheat to 375 degrees.
**do not let the oil go past 400 degrees as it will scorch and it cannot be used again.**
2 | Retrieve the pickles from the brine (save the brine for later) and pat them dry very well and let them sit on the counter.
3 | In a wide, shallow bowl, combine the flour, cornstarch, and 1 teaspoon of the Fin & Fowl and mix thoroughly.
**depending on how many pickles you are making, you may need to add to this as you go.**
4 | In a wide, shallow bowl, add the buttermilk, cracked egg, and 1 teaspoon of the Fin & Fowl and mix thoroughly.
**the egg can be skipped, but it adds additional stickiness for the breading.**
5 | Grab a small handful of the pickles and place in the flour-cornstarch mixture. Use your hands to mix the pickles around and make sure that they are very coated on all sides. Use your hands to press the pickles down into the breading as needed.
6 | Using a sifter or your hand, toss the breaded pickles around and shake off as much of the loose breading as possible. Set the breaded pickles aside, loosely separated, while you bread the rest of the pickles.
7 | After all the pickles have a light coating of breading, start dipping them in the buttermilk mixture so that every pickle chip gets wet, then immediately put them into the flour mixture for a second breading, making sure to press them hard into the flour mixture to get maximum adhesion.
8 | Place a small handful of the breaded pickle chips into the oil, being careful not to burn yourself on the hot oil. Do not crowd the pot and don’t be afraid to do multiple batches. Use a wooden spoon to stir the pickles to keep them from sticking in the beginning -they will not cook throughout if clumped together.
9 | The cooked pickle chips will usually float to the top, but you can pull them as soon as they are golden brown. Place on a wire rack or paper towels to allow excess oil to drip off. Sprinkling on a bit of All-Purp or SPF 7 here doesn’t hurt!
10 | The pickles inside will remain hotter than the breading, so give them several minutes to cool off before eating. No one likes a burnt tongue.
11 | Serve with a creamy dipping sauce -we like spicy ranch!
12 | Enjoy!
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