- \n
- 1 jar dill pickle chips or spears, drained and patted dry – 1 cup buttermilk – 1 cup all-purpose flour – \u00bd cup cornmeal – 1 teaspoon garlic powder – 1 teaspoon paprika – \u00bd teaspoon black pepper – \u00bd teaspoon cayenne pepper (optional for heat) – \u00bd teaspoon onion powder – Salt to taste – Vegetable oil for frying<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h2>\n\n\n\n
- \n
- Pour the buttermilk into a shallow bowl and soak the pickles for 10 to 15 minutes, allowing them to absorb flavor and help the breading adhere. – In a separate large bowl, mix together the flour, cornmeal, garlic powder, paprika, black pepper, cayenne, onion powder, and salt. – Heat vegetable oil in a deep skillet or Dutch oven to 350\u00b0F. Use a thermometer to keep it steady\u2014too hot and they burn, too cool and they get soggy. – Remove pickles from the buttermilk, let the excess drip off, then toss them in the flour-cornmeal mixture until fully coated. Press the coating on to make sure it sticks. – Fry the pickles in small batches (don\u2019t overcrowd the pan) for about 2 to 3 minutes or until golden brown and crisp on the outside. – Remove with a slotted spoon and place them on a paper towel-lined tray to drain. Sprinkle with a little more salt while they\u2019re still hot. – Serve immediately with your favorite dipping sauce.<\/li>\n<\/ul>\n\n\n\n
Optional Sauce Suggestion<\/h2>\n\n\n\n
Spicy Ranch Dip:<\/strong> Mix \u00bd cup ranch with 1 tablespoon hot sauce and 1 teaspoon Cajun seasoning. Stir until combined and chill before serving.<\/p>\n\n\n\n
Final Thoughts<\/h2>\n\n\n\n
These fried pickles are everything snack dreams are made of\u2014bold, crispy, flavorful, and ready to steal the spotlight. From their satisfying crunch to their tangy briny center, they\u2019re the kind of treat that disappears as fast as you can plate them. Dip them, stack them, or eat them straight from the fryer. No matter how you serve them, fried pickles always deliver big flavor in every little bite.
<\/p>\n\n\n\n\n
Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/p>\n<\/blockquote>\n\n\n\n
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<\/figure>\n","protected":false},"excerpt":{"rendered":"Crispy Buttermilk Fried Pickles That Bring the Southern Heat When it comes to southern appetizers, fried pickles reign supreme. They\u2019re the kind of snack that turns heads at parties, disappears in seconds at game day gatherings, and delivers that unbeatable combo of salty, tangy, crispy, and creamy when dipped in sauce. This recipe takes everything […]<\/p>\n","protected":false},"author":1,"featured_media":1003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-recipes"],"_links":{"self":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1002"}],"version-history":[{"count":1,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1002\/revisions"}],"predecessor-version":[{"id":1007,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1002\/revisions\/1007"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/media\/1003"}],"wp:attachment":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Pour the buttermilk into a shallow bowl and soak the pickles for 10 to 15 minutes, allowing them to absorb flavor and help the breading adhere. – In a separate large bowl, mix together the flour, cornmeal, garlic powder, paprika, black pepper, cayenne, onion powder, and salt. – Heat vegetable oil in a deep skillet or Dutch oven to 350\u00b0F. Use a thermometer to keep it steady\u2014too hot and they burn, too cool and they get soggy. – Remove pickles from the buttermilk, let the excess drip off, then toss them in the flour-cornmeal mixture until fully coated. Press the coating on to make sure it sticks. – Fry the pickles in small batches (don\u2019t overcrowd the pan) for about 2 to 3 minutes or until golden brown and crisp on the outside. – Remove with a slotted spoon and place them on a paper towel-lined tray to drain. Sprinkle with a little more salt while they\u2019re still hot. – Serve immediately with your favorite dipping sauce.<\/li>\n<\/ul>\n\n\n\n