Super Bowl Fried Pickles (Printer-Friendly)
Crispy, tangy fried pickles served with a smooth, cool ranch dip ideal for entertaining guests.
# What You'll Need:
→ Fried Pickles
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→ Ranch Dip
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# How to Make It:
01 - In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, chives, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice. Cover and refrigerate until serving.
02 - Arrange three shallow bowls: place flour in the first, whisk eggs and buttermilk in the second, and combine panko breadcrumbs with paprika, garlic powder, cayenne (if using), salt, and black pepper in the third.
03 - Working in batches, dredge each pickle slice in flour, dip into the egg-buttermilk mixture, then coat thoroughly with the seasoned panko breadcrumbs.
04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F.
05 - Fry pickles in batches for 2–3 minutes per side until golden brown and crisp. Avoid overcrowding the pan to maintain proper oil temperature.
06 - Remove fried pickles with a slotted spoon and drain on paper towels. Serve immediately with the chilled ranch dip.
# Expert Advice:
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- The contrast between hot crispy pickles and cool tangy dip is addictive
- They come together faster than you can finish the first quarter
- Everyone assumes you spent way more effort on these than you actually did
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- Patting those pickles completely dry is the difference between crispy and soggy
- Let the fried pickles drain for at least 60 seconds or theyll steam themselves limp
- The ranch dip needs at least 30 minutes in the fridge for the flavors to come together
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- Bread and butter pickles create a sweet and salty version that surprises everyone
- Extra cayenne in the breading kicks up the heat for spice-loving crowds
- Work quickly once you start frying or the breading starts getting soggy on the waiting pickles