End Zone Fried Pickles Ranch (Printable)
Golden, crunchy pickle chips with a zesty, creamy ranch dip. A perfect savory snack for gatherings or a satisfying treat.
# What You Need:
→ Pickles
01 - 2 cups dill pickle chips, drained and thoroughly patted dry
→ Coating
02 - 1 cup all-purpose flour
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt
09 - 2 large eggs
10 - 1 cup buttermilk
11 - 1 1/2 cups panko breadcrumbs
→ For Frying
12 - Vegetable oil, for deep frying
→ Ranch Dip
13 - 1/2 cup mayonnaise
14 - 1/2 cup sour cream
15 - 1/4 cup buttermilk
16 - 1 tablespoon fresh dill, finely chopped
17 - 1 tablespoon fresh chives, finely chopped
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/2 teaspoon dried parsley
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1 teaspoon lemon juice
# How-To:
01 - In a medium bowl, thoroughly whisk together mayonnaise, sour cream, buttermilk, fresh dill, chives, garlic powder, onion powder, dried parsley, salt, black pepper, and fresh lemon juice. Cover the dip and refrigerate until required for serving.
02 - Pour approximately 2 inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F.
03 - Establish a three-bowl breading station: one bowl for combined flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt; a second bowl for whisked eggs and buttermilk; and a third bowl for panko breadcrumbs.
04 - Dredge each dill pickle chip first in the seasoned flour mixture, then immerse it in the egg and buttermilk wash, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure adherence.
05 - Carefully fry the breaded pickle chips in batches for 2 to 3 minutes, turning occasionally, until they achieve a golden-brown color and crispy texture. Avoid overcrowding the pan to maintain oil temperature.
06 - Remove the fried pickles from the hot oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
07 - Serve the hot, crispy fried pickles immediately alongside the chilled homemade ranch dip.
# Expert Tips:
01 -
- You'll absolutely adore how quickly these come together, leaving you more time to actually enjoy the game (or company!).
- The homemade ranch dip is a total game-changer; once you taste it, you'll never go back to store-bought for these beauties.
02 -
- Draining the pickles thoroughly before breading is paramount; soggy pickles will lead to a less-than-crispy coating that won't adhere properly.
- Using panko breadcrumbs instead of regular ones makes a monumental difference in achieving that satisfying, light, and airy crunch.
03 -
- The double dip – flour, then egg/buttermilk, then panko – is the only way to ensure a robust, crispy coating that stays put and delivers maximum crunch.
- Always fry in small batches. Overcrowding the pan dramatically lowers the oil temperature, leading to greasy, less crispy results. Patience here pays off big time!