Fried Pickles

Instructions

1. 1

   Prepare Pickles and Dredging Station

   • Drain the pickle chips thoroughly. Spread them in a single layer on a tray lined with paper towels.
   • Pat the tops with more paper towels until they are as dry as possible. This is the most critical step for a crispy coating.
   • In a shallow dish, whisk together 1/2 cup of the all-purpose flour, a pinch of salt, and a pinch of pepper. This will be your dry dredge.
2. 2

   Make the Wet Batter

   • In a separate medium bowl, whisk together the remaining 1 cup of all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper.
   • Slowly pour in the ice-cold club soda while whisking gently until just combined. The batter should have the consistency of a thin pancake batter. Do not overmix; a few small lumps are perfectly fine.
3. 3

   Heat the Frying Oil

   • Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches.
   • Heat the oil over medium-high heat until a deep-fry thermometer registers 375°F (190°C). If you don't have a thermometer, a drop of batter should sizzle immediately and turn golden in about 30 seconds.
4. 4

   Dredge and Fry the Pickles

   • Working in small batches to avoid overcrowding the pot, first toss a handful of dry pickle chips in the seasoned flour mixture until lightly coated. Shake off any excess flour.
   • Next, dip each floured pickle slice into the wet batter, letting the excess drip back into the bowl for a moment.
   • Carefully place the battered pickles into the hot oil one by one. Fry for 2-3 minutes, flipping once halfway through, until they are deep golden brown and crispy.
5. 5

   Drain and Serve Immediately

   • Using a slotted spoon or spider strainer, remove the fried pickles from the oil.
   • Transfer them to a wire rack set over a baking sheet to drain. This prevents them from becoming soggy.
   • Immediately sprinkle with a tiny pinch of salt. Repeat the frying process with the remaining pickles.
   • Serve hot with ranch dressing, spicy aioli, or your favorite dipping sauce.