Recipe Station

Deep Fried Pickles

Ingredients

24 dill pickle chips, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows

Egg Wash:
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
Egg Wash:
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice

Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste

Directions

Egg Wash:

In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine

Breading:
Combine all ingredients in a baking dish.

Put it all together

Using only very cold dill pickle chips, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.

In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle chips, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain.

Serve with Ranch Dressing.

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