Friday, April 18, 2014

Super Pickle's Fried Pickles

It is my oldest son's birthday today and he really LOVES pickles. He wanted a bacon burger and a big side of fried pickles for his special dinner.
Sorry I missed the process pictures I was doing 4 things at once while making these!
Of course if you want to sub jalapeƱos for the pickles, that works too!! Fresh or pickled.









12 oz Thick Slices of Dill Pickle Chips, well drained
(I used Nathan's Famous Kosher Dill Chips, the ones in the refrigerated section, they are MUCH crisper than the ones on regular shelves)

3/4 cup milk
2 eggs

1/2 cup flour
1 tsp paprika(smoked if you have it!)
1/2 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste


5 oz buttery crackers, (Club or Ritz work well), crushed into FINE crumbs
1 TB  parsley
1 tsp oregano
1 tsp garlic powder
salt and pepper taste(I found no extra salt necessary since the crackers were salted)

oil for frying

First whisk the milk and eggs together in a dish, add pickles and swish around

In a large ziplock bag combine flour and seasonings, seal and shake well.

Remove the pickle chips from the milk mixture, draining well (don't discard the milk yet!)

Add the pickles to the flour, seal and shake well to completely coat each chip.

In another dish combine cracker crumbs and seasonings, mix well.

Shake excess flour from the chips and a few at a time re-dunk in the milk mixture then press into the crumb mixture completely coating each side. Pressing gently but firmly to allow coating to adhere.

Place on a foil lined baking sheet and repeat with the rest of the chips.

Freeze for 30 minutes. (VERY IMPORTANT STEP, DON'T SKIP!)


In deep skillet heat about an inch depth of oil over medium high heat,  to test for readiness toss in a few cracker crumbs, when they dance around well the oil is ready.

Add pickle chips in batches, being careful not to overload your pan. Fry 2-3 minutes or so and gently flip. Continue to fry until golden brown.

Drain on paper towels and enjoy immediately!
Or you can put them in a single layer and freeze them for later use.
To Re-heat, heat oven to 425 and bake on a baking sheet for 10-15 minutes until heated through.


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