Deep Fried Dill Pickles

Recipe View Gather all your ingredients and prepare your work station. (5 minutes)

Recipe View In a large bowl, whisk together the eggs, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt, garlic powder, and 1/4 cup of the flour until smooth. This creates a flavorful and binding wet batter. (5 minutes)

Recipe View In a separate, wide mixing bowl, combine the cornmeal, remaining 2 cups flour, sea salt, and black pepper. This is your crispy, seasoned breading. (3 minutes)

Recipe View Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 365 degrees F (180 degrees C). Use a thermometer to ensure accuracy. (10 minutes)

Recipe View Dip each drained pickle slice into the buttermilk mixture, ensuring it is fully coated. Then, dredge the pickle in the cornmeal mixture, pressing gently to adhere. (15 minutes)

Recipe View Carefully place the battered pickles into the hot oil, working in batches to avoid overcrowding the fryer. (5 minutes)

Recipe View Deep fry for 2-3 minutes per batch, until golden brown and crispy, flipping halfway through for even cooking. (6-9 minutes)

Recipe View Remove the fried pickles with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. (2 minutes)

Recipe View Season immediately with sea salt flakes and freshly cracked black pepper to taste while they are still hot. (1 minute)

Recipe View Serve immediately and enjoy the delightful contrast of tangy pickle and crispy batter!