Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 6 whole Small To Medium, Kosher Dill Pickles
- 1 cup All-purpose Flour
- ½ cups Whole Milk
- 2 whole Beaten Eggs
- ⅔ cups Corn Meal (or Fine Dry Breadcrumbs)
- ½ cups Canola Oil (or Peanut Oil)
Preparation Instructions
Cut pickles in 1/2-1/4 inch slices. Place flour, milk, eggs, and bread crumbs in separate shallow dishes. Pour the canola oil in a cast iron skillet or pan, over medium-heat; the oil should be approximately 1/2 inch thick.
When your oil is hot (I always test it by sprinkling a little water in the oil, when it pops you know it’s ready), start preparing the pickle chips. Dip pickle slices in milk, then flour, then eggs, then cornmeal. In the skillet, place batter-covered pickles in the oil, careful that it may pop back, for 1-2 minutes on each side or until brown. After they’re done, remove and place on a paper towel to drain.
Pair Fried Pickle Chips with mustard sauce or Sriracha mayonnaise … or both … and beer. This snack requires a good beer.
