Crispy Fried Dill Pickle Chips
This Crispy Fried Dill Pickle Chips recipe combines tangy dill pickles with a savory, crunchy coating, making for a delightful snack or party appetizer. Perfectly seasoned and fried to golden perfection, these chips are irresistible and add a zesty twist to any gathering. Serve them hot with your favorite dipping sauce for a tasty treat that is sure to please both pickle lovers and skeptics alike.
4
Servings
200
Calories
10
Ingredients
Ingredients
Dill Pickles
1 pint (sliced and undrained)
Egg
1 large (beaten)
All-purpose Flour
1 tablespoon (for mixing with pickle juice)
All-purpose Flour
1.5 cups (for coating)
Ground Red Pepper
1/2 teaspoon
Garlic Powder
1 teaspoon
Salt
1/4 teaspoon
Paprika
1 teaspoon
Hot Sauce
to taste
Vegetable Oil
for frying
Instructions
1
Begin by draining the sliced dill pickles, ensuring to reserve about 2/3 cup of the pickle juice.
2
Place the pickles on a few layers of paper towels and gently press them to remove excess moisture.
3
In a bowl, mix together the reserved pickle juice, beaten egg, 1 tablespoon of flour, and hot sauce (to taste) until well combined. Set this mixture aside.
4
In a separate bowl, combine the remaining 1.5 cups of flour with the ground red pepper, garlic powder, salt, and paprika. Mix well to create an even blend of dry ingredients.
5
Heat vegetable oil in a deep fryer or large pot until it reaches 375°F (190°C).
6
Dip each pickle slice first into the egg mixture, allowing excess to drip off, then coat it with the seasoned flour mix. Ensure the pickles are evenly coated.
7
Carefully place the coated pickles into the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown, which should take about 2-3 minutes.
8
Once fried, use a slotted spoon to transfer the pickles to a plate lined with paper towels to drain excess oil.
Nutrition Information
9g
Fat
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Fried Dill Pickle Chips?
Crispy Fried Dill Pickle Chips are a snack or appetizer featuring tangy dill pickle slices coated in a savory, seasoned flour mixture and fried until golden brown and crunchy.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What size container of pickles is required?
The recipe calls for 1 pint of sliced and undrained dill pickles.
How much pickle juice should be reserved?
You should reserve approximately 2/3 cup of the pickle juice from the jar.
Why must the pickles be pressed with paper towels?
Pressing the pickles with paper towels removes excess moisture, which helps the batter and coating adhere better for a crispier finish.
What are the ingredients for the wet batter?
The wet mixture consists of reserved pickle juice, one beaten large egg, 1 tablespoon of flour, and hot sauce to taste.
What spices are used in the dry coating?
The dry coating includes ground red pepper, garlic powder, salt, and paprika mixed with all-purpose flour.
How much flour is needed for the coating?
You will need 1.5 cups of all-purpose flour for the dry coating stage.
What is the recommended frying temperature?
The vegetable oil should be heated to 375°F (190°C) before frying the pickles.
How long do the pickle chips need to fry?
The pickles should be fried for about 2-3 minutes until they reach a golden brown color.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 9 grams of fat per serving in this recipe.
How much protein is provided per serving?
Each serving provides about 3 grams of protein.
What type of oil is best for this recipe?
Vegetable oil is recommended for deep frying these pickle chips.
How should the pickles be coated?
Dip each slice first into the egg and juice mixture, allow the excess to drip off, and then coat thoroughly with the seasoned flour mix.
Why is it important to fry in batches?
Frying in batches prevents overcrowding the pot, which keeps the oil temperature stable and ensures the pickles become crispy rather than soggy.
How should I remove excess oil after frying?
Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels to drain any excess oil.
Are these pickles considered spicy?
They have a zesty kick from the hot sauce and ground red pepper, but the spiciness can be adjusted to your preference.
What is the role of the egg in this recipe?
The beaten egg acts as a binder, helping the seasoned flour coating stick to the pickle slices during frying.
What category of food is this recipe?
This recipe is categorized as a Vegetable dish, often served as an appetizer or snack.
Can I use spear pickles instead of chips?
While this recipe specifies chips, you could use spears, though frying times may vary slightly due to the thickness.
Is garlic included in the seasoning?
Yes, the recipe uses 1 teaspoon of garlic powder in the dry coating mix.
How much paprika is used?
The recipe calls for 1 teaspoon of paprika for both flavor and color.
Is salt added to the flour?
Yes, 1/4 teaspoon of salt is mixed into the dry flour coating.
What dipping sauce goes well with these?
These are often served with ranch dressing, remoulade, or spicy mayo to complement the tangy dill flavor.
Is this a traditional Southern dish?
Yes, fried pickles are a staple of Southern cuisine and are popular party foods.
How much ground red pepper is in the recipe?
The recipe uses 1/2 teaspoon of ground red pepper.
How many ingredients are in this recipe total?
There are 10 ingredients required to make these fried pickles.
Should the pickles be served hot?
Yes, for the best texture and flavor, serve the fried pickles immediately while they are still hot.
Can I use a pot if I don't have a deep fryer?
Yes, a large pot can be used on the stovetop as long as you can monitor the oil temperature to keep it at 375°F.