snack essentials: pan-fried crispy dill pickles

Name: Snack Essentials: Pan-Fried Crispy Dill Pickles
Prep time: 10 min
Cook time: 5 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; dill pickle slices; ## THE COATING; 1/4 cup(s) flour, all-purpose variety; 1/4 cup(s) breadcrumbs, plain variety, fine grind; ## SPICE IDEAS; paprika, sweet, hot, or smoked; garlic powder; salt, kosher variety; white pepper, fine grind; ground cumin; cayenne pepper; whatever you want; ## ADDITIONAL ITEMS; grapeseed oil, or another non-flavored oil, for pan frying

31 Pinches 16 Photos

Andy Anderson !

Wichita, KS

Updated on May 23, 2020

I threw these together last night as a movie snack. I love deep-fried breaded pickles, but I did not want to go to the bother of all that mess. So, I came up with this idea. Thinly sliced dill pickles; not breaded, but tossed in some flour, breadcrumbs, and a few spices. Yummy stuff, and easy/peasy to assemble. Ate them downstairs, while watching the movie, Silver Bullet. So, you ready… Let’s get into the kitchen

Rate

prep time 10 Min

cook time 5 Min

method Pan Fry

yield Several

Ingredients

PLAN/PURCHASE
dill pickle slices
THE COATING
1/4 cup flour, all-purpose variety
1/4 cup breadcrumbs, plain variety, fine grind
SPICE IDEAS
paprika, sweet, hot, or smoked
garlic powder
salt, kosher variety
white pepper, fine grind
ground cumin
cayenne pepper
whatever you want
ADDITIONAL ITEMS
grapeseed oil, or another non-flavored oil, for pan frying

How To Make snack essentials: pan-fried crispy dill pickles

Step 1

PREP/PREPARE

Step 2

You could probably make these with just about any kind of pickle; however, for me good tangy dill pickles are the best. And, if you do not make your own, some of the best store-bought ones are Bubbies… Full Stop.
Step 3

To me, this is a throw together recipe. You do not need to use 1/4 cup of flour and 1/4 cup of breadcrumbs… just make sure you have an equal amount of each. As for the spices… It is a pinch of this, and a dash of that. What spices do you like? Well, chuck ‘em in the bowl.
Step 4

Gather your ingredients (mise en place).
Step 5

Thinly slice your pickles into rounds, almost 1/4 inch (0.6cm) thick.
Step 6

These are not the thick sliced pickles that you use when you bread and deep fry them. These are thin, and the coating is light. I tried thinner, but you could not taste the pickle; thicker, and they came out soggy… And nobody likes a soggy pickle.
Step 7

Add the flour, breadcrumbs, and spices to a bowl, and chuck in the pickle slices.
Step 8

Toss until thoroughly coated and let rest for about 5 minutes.
Step 9

While the pickles are resting pour about 1/8 (0.31cm) of oil into a skillet over medium heat. Just enough to completely cover the bottom of the pan.
Step 10

You will know the oil is ready, when you toss in a few breadcrumbs, and they begin to sizzle.
Step 11

Knock off any excess coating, then add the pickles in a single layer.
Step 12

Cook 1 – 2 minutes, then flip and cook an additional minute.
Step 13

Drain on paper towels.
Step 14

PLATE/PRESENT
Step 15

Serve by themselves or with a dipping sauce; like ranch dressing or BBQ sauce. Enjoy.
Step 16

Keep the faith, and keep cooking.
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