Crispy sliced dill pickles dipped in an egg, milk, beer, flour, and hot-sauce mixture, coated in seasoned flour with garlic and peppers, then fried in vegetable oil.
6By 67Dude
Servings
6
3 cup Dill pickle chips, sliced
2 piece Large egg
0.5 cup Whole milk
0.5 cup Beer (lager)
2 tbsp Hot sauce
0.5 cup All-purpose flour (for wet batter)
1.5 cup All-purpose flour (for coating)
2 tsp Garlic powder
2 tsp Paprika
0.5 tsp Cayenne pepper
1 tsp Black pepper
1 tsp Salt
3 cup Vegetable oil, for frying
Calories
1182 kcal
Protein
8g
Carbs
36g
Fat
113g
Fiber
2g
Sugar
3g
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Prep the Pickles
1. Spread the dill pickle chips on a double layer of paper towels and pat them very dry, pressing firmly. Dry pickles help the coating stick and fry up crisp.
3 cup Dill pickle chips, sliced
Make the Coatings
2. In a bowl, whisk together the egg, milk, beer, hot sauce and the first measure of flour until mostly smooth, leaving a few small lumps.
2 piece Large egg,
0.5 cup Whole milk,
0.5 cup Beer (lager),
2 tbsp Hot sauce,
0.5 cup All-purpose flour (for wet batter)
3. In a shallow dish, combine the second measure of flour with the garlic powder, paprika, cayenne pepper, black pepper and salt.
1.5 cup All-purpose flour (for coating),
2 tsp Garlic powder,
2 tsp Paprika,
0.5 tsp Cayenne pepper,
1 tsp Black pepper,
1 tsp Salt
Coat and Fry
4. Heat the vegetable oil in a deep heavy pot or cast iron skillet to 175°C (350°F). Line a tray with paper towels, or set a wire rack over a baking sheet, for draining.
3 cup Vegetable oil, for frying
5. Dip each pickle chip into the wet batter, let the excess drip off, then dredge in the seasoned flour, pressing gently so it coats evenly.
6. Fry in batches without crowding the pot for about 5 minutes per batch, turning once, until deep golden brown and crisp. Keep the oil near 175°C (350°F) between batches.
Serve
7. Drain the fried pickles on the rack or paper towels and sprinkle lightly with extra salt while hot. Serve right away with more hot sauce or a creamy dip.
1 tsp Salt
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