Appetizers

Alton Brown Deep-Fried Pickles

Deep-Fried Pickles

This crispy and delicious deep-fried pickle recipe, inspired by Alton Brown, is the ultimate snack or side! Hot, crunchy, and tangy, these golden bites come together in minutes with just a few simple ingredients. Serve them with your favorite dip for an irresistible treat—perfect for game nights, parties, or a quick craving fix!

Recipe Ingredients:

  • Peanut oil
  • 1 quart dill pickles
  • 1 cup buttermilk
  • 2 cups plain cornmeal
  • 1 tablespoon kosher salt, plus more, if desired

How To Make Deep-Fried Pickles?

  1. Heat the oil: Fill a 5-quart (4.7L) Dutch oven halfway with peanut oil and heat over medium-high until it reaches 200°C / 390–400°F.
  2. Prep the pickles: Remove the pickles from their brine and slice them lengthwise into quarters to make spears. Lay them on a tray lined with paper towels and pat them dry to remove excess moisture.
  3. Coat the pickles: Pour the buttermilk into a shallow dish. In a separate dish, mix the cornmeal and salt. Dip each pickle spear into the buttermilk, then into the cornmeal, and repeat for a double coating.
  4. Fry to perfection: Carefully place 3–4 pickles at a time into the hot oil. Fry until golden brown, about 2 minutes. Adjust the heat if needed to keep the oil temperature steady.
  5. Cool & season: Transfer the fried pickles to a cooling rack set over a tray and let them rest for 5 minutes. Sprinkle with extra salt if desired, then serve immediately with your favorite dipping sauce!
Deep-Fried Pickles

Recipe Tips:

  • Use the right oil temperature : Keep the oil at 200°C / 390–400°F. If it’s too cool, the pickles will be greasy; too hot, and they’ll burn before crisping up.
  • Pat the pickles dry : Removing excess moisture helps the coating stick better and prevents oil splatters while frying.
  • Double-coat for extra crunch : Dipping the pickles in buttermilk and cornmeal twice creates a crispier, thicker coating.
  • Fry in small batches : Adding too many pickles at once lowers the oil temperature, making them soggy instead of crispy.
  • Let them rest before eating : Allow fried pickles to cool for 5 minutes on a wire rack to keep them crispy and prevent burning your mouth!

How To Store Leftovers?

  • Let the leftover deep-fried pickles cool to room temperature. Store them in an airtight container lined with paper towels to absorb excess moisture. Keep in the fridge for up to 3 days.

Nutrition Facts

  • Calories: 91​
  • Total Fat: 6 g​
  • Saturated Fat: 1 g​
  • Cholesterol: 0 mg​
  • Sodium: 172 mg​
  • Total Carbohydrate: 9 g​
  • Dietary Fiber: 1 g​
  • Sugars: 1 g​
  • Protein: 1 g

Check out More Recipes:

Alton Brown Deep-Fried Pickles

Difficulty:BeginnerPrep time: 35 minutesCook time: 2 minutesTotal time: 37 minutesServings: 32 minutesCalories:91 kcal

Description

This crispy and delicious deep-fried pickle recipe, inspired by Alton Brown, is the ultimate snack or side! Hot, crunchy, and tangy, these golden bites come together in minutes with just a few simple ingredients. Serve them with your favorite dip for an irresistible treat—perfect for game nights, parties, or a quick craving fix!

Ingredients

Instructions

  1. Heat the oil: Fill a 5-quart (4.7L) Dutch oven halfway with peanut oil and heat over medium-high until it reaches 200°C / 390–400°F.
  2. Prep the pickles: Remove the pickles from their brine and slice them lengthwise into quarters to make spears. Lay them on a tray lined with paper towels and pat them dry to remove excess moisture.
  3. Coat the pickles: Pour the buttermilk into a shallow dish. In a separate dish, mix the cornmeal and salt. Dip each pickle spear into the buttermilk, then into the cornmeal, and repeat for a double coating.
  4. Fry to perfection: Carefully place 3–4 pickles at a time into the hot oil. Fry until golden brown, about 2 minutes. Adjust the heat if needed to keep the oil temperature steady.
  5. Cool & season: Transfer the fried pickles to a cooling rack set over a tray and let them rest for 5 minutes. Sprinkle with extra salt if desired, then serve immediately with your favorite dipping sauce!

Notes

  • Use the right oil temperature : Keep the oil at 200°C / 390–400°F. If it’s too cool, the pickles will be greasy; too hot, and they’ll burn before crisping up.
  • Pat the pickles dry : Removing excess moisture helps the coating stick better and prevents oil splatters while frying.
  • Double-coat for extra crunch : Dipping the pickles in buttermilk and cornmeal twice creates a crispier, thicker coating.
  • Fry in small batches : Adding too many pickles at once lowers the oil temperature, making them soggy instead of crispy.
  • Let them rest before eating : Allow fried pickles to cool for 5 minutes on a wire rack to keep them crispy and prevent burning your mouth!
Keywords:Alton Brown Deep-Fried Pickles

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