Method
- Step 1: Drain pickle slices from jar and arrange them in single layer on paper towels. Pat tops thoroughly with more paper towels, pressing firmly to absorb as much brine as possible. Let pickles sit for 5-10 minutes to release additional moisture, then pat dry once more before breading.Step 2: Set up three-station breading assembly line: First shallow bowl with flour. Second shallow bowl with buttermilk. Third shallow bowl with panko breadcrumbs mixed with garlic powder, onion powder, paprika, cayenne (if using), salt, and black pepper.Step 3: Working in batches of 8-10 pickle slices at a time, dredge each slice in flour, shaking off excess. Dip floured pickle into buttermilk, letting excess drip back into bowl. Finally, press pickle firmly into seasoned breadcrumbs, coating both sides completely and pressing breadcrumbs to adhere. Place breaded pickles on clean plate.Step 4: Pour vegetable oil into deep, heavy-bottomed pot or Dutch oven to depth of 2-3 inches. Heat oil over medium-high heat until it reaches 350-375°F on deep-fry or instant-read thermometer. If you don't have thermometer, test by dropping small pinch of breadcrumbs into oil—they should sizzle immediately and turn golden within 30 seconds.Step 5: Carefully lower 8-10 breaded pickle slices into hot oil using slotted spoon or spider skimmer, being careful not to overcrowd the pot which would lower oil temperature. Fry for 2-3 minutes, flipping halfway through, until pickles are deep golden brown and coating looks crispy and set.Step 6: Remove fried pickles using slotted spoon and transfer to paper towel-lined plate to drain excess oil. Sprinkle immediately with pinch of salt while still hot. Let oil temperature return to 350-375°F before frying next batch.Step 7: Serve fried pickles hot and crispy on serving platter with small bowl of ranch dressing for dipping. For best texture and flavor, enjoy within 15-20 minutes of frying while coating remains at peak crispiness.
Notes
Nutrition Facts (per serving): Carbs: 22g | Protein: 4g | Fat: 14g