CopyCat Fried Pickles

Let's Cook

1. Step 1.

   In a small bowl, whisk together all the ingredients for the seasoned egg wash until well combined and no streaks of egg white remain. Set the egg wash aside near your cooking area.

2. Step 2.

   In a shallow dish, mix together the ingredients for the flour mixture until evenly distributed. Set the flour mixture next to the egg wash to create a breading station.

3. Step 3.

   Slice the pickles into 1/8-inch thick rounds. Pat them dry with paper towels if they are wet, so the coating adheres better.

4. Step 4.

   Working with a few pickle slices at a time, dip them into the flour mixture, shaking off any excess. Then dip them into the egg wash, allowing excess to drip off. Finally, press them into the flour mixture again to coat evenly. Place the coated pickles on a plate or wire rack while you finish breading the rest.

5. Step 5.

   While you bread the pickles, heat about 1 inch of oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil; it should sizzle and brown in about 15 seconds.

6. Step 6.

   Carefully place a few breaded pickles into the hot oil, being sure not to overcrowd the pan. Fry until golden brown, about 1 minute per side, turning once. Use tongs or a slotted spoon to flip them gently.

7. Step 7.

   As they finish cooking, transfer the fried pickles to a plate lined with paper towels to drain excess oil. Repeat with the remaining pickles, keeping the oil at a steady temperature.

8. Step 8.

   Serve the fried pickles warm with dipping sauce such as ranch dressing, ketchup, or horseradish sauce.