Fried Pickles

Drain the pickles from the jar and lay them out in a single layer on a baking sheet lined with a clean towel or paper towels. Add a second layer to the top of the pickles and press down on them, drying them very thoroughly.

Working in 3 separate bowls, whisk together the flour with the Italian seasoning, 1/2 teaspoon salt, pepper, and garlic powder. In a second bowl, whisk together the buttermilk and eggs. Finally, add the seasoned breadcrumbs to the third bowl.

Add a few inches of oil in a large, heavy-bottomed pot. Make sure to leave a few inches of space at the top of the pot to ensure the oil doesn’t overflow. Clip a frying or candy thermometer to the side of the pot. Heat over medium-high heat until the oil reaches 350°F. Prepare a platter or baking sheet by lining it with paper towels. While the oil preheats, bread the pickles. Working in batches, add about 1/2 cup of pickle slices to the flour and toss well to coat completely. Shake off any excess flour and transfer the pickles to the buttermilk mixture. Coat well and then transfer to the breadcrumbs. Coat the pickles well with the breadcrumbs.

When the oil is hot, carefully add the first batch of pickles to the hot oil and use a slotted spoon to make sure they are separated in the oil. Fry the pickles for 2 to 3 minutes until they are golden brown. Remove with a slotted spoon and transfer to the prepared platter or baking sheet to drain. Sprinkle with salt. Allow the oil to reheat while you bread the next batch of pickles. Repeat until all pickles are fried. Serve warm with ranch dressing or blue cheese dressing. Love the recipe? Leave us stars below!