Southern Fried Dill Pickles Recipes

SOUTHERN FRIED DILL PICKLES

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

FRIED DILL PICKLES

Steps:

• Drain pickles, reserving 2/3 cup pickle juice.
• Press pickles between paper towels.
• Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
• Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
• Dip pickles in egg mixture then in flour mixture.
• Fry coated pickles in 375F oil until golden brown.
• Drain on paper towels.

DEEP FRIED DILL PICKLES

Steps:

• In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
• In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
• Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
• Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

FRIED DILL PICKLES

Steps:

• In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
• Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
• Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

FRIED DILL PICKLES

Steps:

• Uncle Bubba's Fry Mix
• Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce and buttermilk. Marinate the pickles for at least 30 minutes.
• In a Dutch oven over medium-high heat, heat the oil to 350 °F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
• When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.

FRIED DILL PICKLES

Steps:

• In a bowl, whisk together the buttermilk and egg till well blended.
• In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth.
• Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.