End Zone Fried Pickles Ranch (Printable View)
Golden, tangy dill pickle chips with a crunchy coating, served alongside a fresh, creamy homemade ranch for dipping.
# What You Need:
→ Pickles
01 - 2 cups dill pickle chips, drained and patted dry
→ Coating
02 - 1 cup all-purpose flour
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt
09 - 2 large eggs
10 - 1 cup buttermilk
11 - 1 1/2 cups panko breadcrumbs
→ For Frying
12 - Vegetable oil, for deep frying
→ Ranch Dip
13 - 1/2 cup mayonnaise
14 - 1/2 cup sour cream
15 - 1/4 cup buttermilk
16 - 1 tablespoon fresh dill, finely chopped
17 - 1 tablespoon fresh chives, finely chopped
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/2 teaspoon dried parsley
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1 teaspoon lemon juice
# How-To Steps:
01 - In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, fresh dill, fresh chives, garlic powder, onion powder, dried parsley, salt, black pepper, and lemon juice. Cover the dip and refrigerate until ready to serve.
02 - Pour approximately 2 inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F (175°C) over medium-high heat.
03 - Arrange three shallow bowls for the breading process. In the first bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. In the second bowl, whisk together the eggs and buttermilk. Place the panko breadcrumbs in the third bowl.
04 - Take each drained pickle chip and dredge it first in the seasoned flour mixture, ensuring it is fully coated. Then, dip it into the egg and buttermilk mixture, allowing any excess to drip off. Finally, press the pickle chip into the panko breadcrumbs, ensuring a thorough and even coating.
05 - Carefully place the breaded pickle chips into the preheated oil, frying them in small batches to avoid overcrowding the pan. Cook for 2 to 3 minutes, turning occasionally, until they achieve a golden brown color and a crispy texture.
06 - Using a slotted spoon, remove the golden-brown fried pickles from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
07 - Serve the crispy fried pickles immediately alongside the chilled homemade ranch dip.
# Expert Advice:
01 -
- You'll feel like a snack-time hero with minimal effort and maximum flavor.
- That homemade ranch is so incredibly good, you'll find yourself wanting to put it on everything.
02 -
- Never, ever skip patting those pickle chips completely dry; excess moisture is the arch-nemesis of a truly crispy fried pickle.
- Resist the urge to overcrowd your pan while frying, as this drastically lowers the oil temperature and leads to greasy, less-than-crispy results.
03 -
- Always use a deep-fry thermometer to maintain a consistent oil temperature; it's the absolute secret to perfectly golden and crispy results every time.
- For truly restaurant-quality crunch, make sure to use Panko breadcrumbs; their irregular flakes fry up significantly crispier than standard breadcrumbs.