Copycat Recipe Famous Southern Fried Pickles Recipe 445

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SOUTHERN FRIED PICKLES



Southern Fried Pickles image

Provided by Nicole

Number Of Ingredients 6

1 16 oz jar of dill pickle slices (drained)
1/2 cup flour
1 tsp garlic powder
1 tsp Cajun seasoning
1/2 tsp paprika
vegetable oil (for frying)

Steps:

  • Add oil to a heavy bottomed pot and heat over medium high heat to 350 degrees.
  • Place the drained pickles on a paper towel lined plate and pat dry.
  • Add flour and seasonings to a large plate and stir together.
  • Working in batches, add the pickles to the flour and coat on both sides, shaking off excess.
  • Gently place in the oil and cook for 1-2 minutes until slightly brown and crunchy.
  • Remove to a paper towel lined plate to drain.
  • Serve right away with Ranch or Cajun dip.

SOUTHERN FRIED PICKLES



Southern Fried Pickles image

Southern-style fried pickles seasoned to perfection! Paired with a sweet and tangy dipping sauce.

Provided by Divas Can Cook

Categories     Appetizer

Number Of Ingredients 16

1 ½ cups dill pickle chips (pressed dry with paper towels ( I use Mt. Olive mini stuffers))
1 cup all-purpose flour
1½ teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ cup buttermilk
1 egg
oil for frying
½ cup mayonaisse (I use Duke's)
2 tablespoons ketchup
½ teaspoon granulated sugar
½ teaspoon Italian seasoning

Steps:

  • Heat oil to 375 F.
  • Line a baking tray or cutting board with parchment paper. Set aside.
  • In a bowl, mix together flour and spices. Set aside.
  • In another bowl combine buttermilk and egg. Set aside.
  • Dip pickle into buttermilk mixture, shake off excess.
  • Next, coat the pickles in flour and shake off excess flour.
  • Place pickles on the prepared baking tray.
  • When all pickles have been coated with flour, coat them again. (Some of the flour from the first coating will be absorbed)
  • Quickly place the pickles in the hot oil (I did 2 batches)
  • Cook until golden brown and then remove with a slotted spoon.
  • Place pickles on paper towels to drain.
  • To make the sauce, stir together sauce ingredients. Taste and adjust seasonings.
  • Serve the fried pickles immediately with the sauce.

SOUTHERN FRIED DILL PICKLES



Southern Fried Dill Pickles image

Southern Fried Dill Pickles are made from delightfully crunchy, tiny baby dill pickles, that are gloriously soaked in a garlic and dill brine till perfectly seasoned, then placed in seasoned buttermilk and hot sauce brine before fried to perfection

Provided by hmccallum

Categories     Appetizer

Time 2h21m

Number Of Ingredients 8

32 ounces Baby dill pickles (drained)
1 cup whole buttermilk
1 tablespoon Hot sauce (or to own taste)
1 teaspoon Cajun Seasoning
1 teaspoon Garlic Powder
2 packages Louisiana Crispy Chicken Fry Seasoned
Peanut oil (to fry)
1 recipe 1 Homemade Buttermilk Ranch Dressing recipe ( see blog for link)

Steps:

  • Drain the juice from the baby dill pickle jar and refill the jar with the hot sauce, buttermilk, Cajun seasoning, and garlic powder. Soak the baby dill pickles in the buttermilk brine for at least 2-3 hours.
  • Heat the peanut oil in a cast-iron kettle over medium-high heat until the peanut oil becomes 350 degrees F.
  • Drain the pickles in the seasoned buttermilk brine they have soaked in.
  • Put the 18-ounces of Louisiana Fish Fry Seasoned Chicken Fry in a large mixing bowl, and toss the baby dill pickles to coat them evenly. Shake off the excess batter from the baby dill pickles by tossing lightly in a colander.
  • Deep fry the pickles in batches for about 3-4 minutes or until golden brown.
  • When the baby dill pickles are golden brown, remove the pickles from the oil with a clean dry slotted metal spoon and place on a wire rack that you have placed over a baking sheet, let rest for a few moments.
  • Serve with Homemade Buttermilk Ranch Dressing recipe

Nutrition Facts : Carbohydrate 7 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 1425 mg, Fiber 2 g, Sugar 4 g, Calories 47 kcal, ServingSize 1 serving

COPYCAT RECIPE: FAMOUS SOUTHERN FRIED PICKLES RECIPE - (4.4/5)



Copycat Recipe: Famous Southern Fried Pickles Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 9

1 (16-oz) jar dill pickles
1 cups buttermilk
1 large egg
4 dashes hot sauce
1 cup all-purpose flour
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Neutral cooking oil, (peanut, vegetable, canola, etc)

Steps:

  • Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside. In a medium bowl combine buttermilk, egg, and hot sauce. Beat with a fork to combine. Drain pickle juice from pickle jar, add pickles to buttermilk mixture. Stir to combine. In a separate bowl whisk together flour, paprika, garlic powder and cayenne pepper. Add about a handful of pickles to flour mixture. Swirl pickles around and make sure they are well coated. Shake off excess flour and drop pickles in hot oil one at a time. Only put 7-8 pickles at a time so the temperature does not drop too much. Fry pickles for 3-5 minutes until they are golden brown. Remove from oil with a slotted spoon and drain on a tray lined with paper towels. Serve and enjoy! They are traditionally served with a horseradish or spicy ranch sauce,

SOUTHERN FRIED PICKLES



Southern Fried Pickles image

Make and share this Southern Fried Pickles recipe from Food.com.

Provided by Larkin

Categories     Vegetable

Time 40m

Yield 16 pickles, 5-8 serving(s)

Number Of Ingredients 5

1 (24 ounce) jar pickle spears
1 cup white flour
2 -3 eggs (beaten)
1 cup breadcrumbs
2 cups vegetable oil (enough to cover the surface of a skillet 1 inch deep)

Steps:

  • Put the flour, eggs, and crumbs into separate bowls.
  • Put oil in pan, heat on medium.
  • For each pickle:.
  • Cover the pickle in flour by dipping it in the bowl and working on it from there.
  • Then, dip the pickle in the eggs and quickly cover it in egg.
  • Next, dip the pickle into the bread crumbs and quickly cover the pickle in bread crumbs.
  • You have to move quickly or the egg will slide off of the pickle.
  • GENTLY place the pickle in the hot oil.
  • (CAUTION: Pickles are mostly water, so oil will pop at you).
  • Once the pickle is a nice golden brown color, remove from oil and place on a paper towel covered plate. Repeat until you are out of pickles!
  • Enjoy!

Nutrition Facts : Calories 976.6, Fat 90.6, SaturatedFat 12.2, Cholesterol 84.6, Sodium 186.6, Carbohydrate 34.8, Fiber 1.6, Sugar 1.6, Protein 8

CRISPY FRIED PICKLES WITH BUTTERMILK DIPPING SAUCE



Crispy Fried Pickles with Buttermilk Dipping Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 16

4 cups canola oil, for frying
One 32-ounce jar whole dill pickles
2 1/4 cups panko breadcrumbs
1 teaspoon granulated garlic
1/2 teaspoon paprika
Kosher salt and freshly cracked black pepper
1 cup all-purpose flour
1 1/2 cup buttermilk
1 teaspoon hot sauce, such as Crystal brand
Buttermilk Dipping Sauce, recipe follows
1 cup buttermilk
2 tablespoons mayo
1 teaspoon chopped fresh chives
1 teaspoon ground cumin
1 teaspoon chopped fresh dill
1/2 teaspoon cayenne

Steps:

  • In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds.
  • Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce.
  • Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated.
  • To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce.
  • Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.

ALMOST-FAMOUS FRIED PICKLES



Almost-Famous Fried Pickles image

Most of the things that make this steakhouse stand out - line-dancing servers, cowboy decor, huge portions - are direct imports from the Lone Star State. But the fried pickles hail from Colorado, where one Texas Roadhouse started serving the dish after a manager's wife had a craving for them. The deep-fried pickles were such a hit, they showed up at all 360 locations in no time. Food Network Kitchens re-created the recipe so you can fry up a batch yourself.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

Steps:

  • Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
  • Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
  • Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

SUPER EASY AND SPICY FRIED PICKLES



Super Easy and Spicy Fried Pickles image

Super easy, spicy and tasty fried pickles for the pickle-lovers among us!

Provided by SHUNPR

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 8

Number Of Ingredients 8

2 cups peanut oil for frying, or as needed
1 (32 ounce) jar dill pickle slices, drained
1 cup Italian seasoned bread crumbs
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon garlic powder
2 eggs, beaten
1 (8 ounce) bottle Ranch dressing

Steps:

  • Heat the oil in a large heavy skillet over medium heat.
  • Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
  • Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 16.4 g, Cholesterol 54.6 mg, Fat 23.3 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 1955.6 mg, Sugar 3.2 g

FRIED PICKLES



Fried Pickles image

Who would have thought that pickles could taste so good fried? Partner them with Cajun buttermilk ranch dressing for dipping. Yum!

Provided by Mama Smith

Categories     Appetizers and Snacks     Spicy

Time 35m

Yield 10

Number Of Ingredients 10

½ cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
½ cup all-purpose flour
1 ½ cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
¼ teaspoon Cajun seasoning
1 quart oil for frying
½ teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing

Steps:

  • Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
  • Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
  • Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
  • Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
  • In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 25.3 g, Cholesterol 10 mg, Fat 27.7 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 4 g, Sodium 1015.4 mg, Sugar 2.9 g

ALMOST-FAMOUS FRIED PICKLES



Almost-Famous Fried Pickles image

In this month's issue of Food Network magazine, they've attempted to duplicate Texas Roadhouse's famous fried pickles with dipping sauce. The intro tells of a restaurant manager's wife who had a craving for them (and a bun in the oven, perhaps?), so these were created. They became such a hit, they are now served at all of their locations. Yippee Ky Ay!

Provided by Christmas Carol

Categories     Spicy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon cajun seasoning
peanut oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons cajun seasoning
1/2 teaspoon italian seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 cups sliced dill pickles, drained

Steps:

  • Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
  • Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375°F Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
  • Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 and repeat with the remaining pickles and batter. Serve immediately with the prepared dipping sauce.

Nutrition Facts : Calories 127.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 987.6, Carbohydrate 18.4, Fiber 1.4, Sugar 2.8, Protein 2.3

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Instructions. In a large Dutch oven, pour oil to a depth of 3 inches. Heat oil to 360°. In a shallow dish, whisk together buttermilk and eggs until combined. In another shallow dish, combine cornmeal mix, flour, red pepper, garlic powder, salt, and black pepper. Dip pickle slices in buttermilk mixture, letting excess drip off.
From pauladeenmagazine.com


FRIED PICKLES | EASY RECIPE! - A FARMGIRL'S DABBLES
2019-08-05 Pat the tops of the pickles with another paper towel. For Bowl #1: In a cereal-size bowl, place 1/2 cup of the flour. For Bowl #2: In a medium bowl, whisk together the remaining 1 cup of flour, cornmeal, baking powder, salt, pepper, and cayenne. Add the beer and stir until all lumps are gone. For Bowl #3: In a cereal-size bowl, place the bread ...
From afarmgirlsdabbles.com


TEXAS ROADHOUSE FRIED PICKLES COPYCAT RECIPE - COOKING CHEW
2020-11-24 Remove excess flour by shaking off. Place a parchment paper on a plate and put coated chips on it. In a frying pot, preheat oil to 350-375°F. Check the oil’s temperature using a thermometer. Add pickles one by one in oil and fry the pickle chips over medium-high heat for 2-3 minutes or golden brown.
From cookingchew.com


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