Prep Pickles: Drain pickles and pat dry with paper towels. Removing excess moisture helps them crisp up.
Batter:
In one bowl, mix flour, cornmeal, garlic powder, paprika, salt, and pepper.
In another bowl, whisk together eggs and milk.
Coat Pickles: Dip each pickle slice into the egg mixture, then dredge in the flour mixture, pressing lightly to coat well.
Heat Oil: In a deep skillet or saucepan, heat about 2 inches of oil to 350°F (175°C).
Fry: Carefully add pickles in batches to avoid overcrowding. Fry for 2–3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve: Mix ingredients for the dipping sauce and serve warm alongside your fried pickles.
✨ Tips:
For extra crunch, double-dip the pickles in egg and flour.
Try dill or spicy pickles for a flavor twist.
If you prefer oven-baked, you can spray coated pickles with oil and bake at 425°F (220°C) for 15–20 minutes.
If you want, I can also share a super quick 5-minute version that’s extra crispy and perfect for game day snacks. Do you want me to?
