Fried Pickles

Why You’ll Love This Recipe

Ready in a flash—perfect for a fast after-school snack or last-minute party appetizer.
Uses budget-friendly pantry staples you already keep stocked.
The crunch-to-tang ratio is absolutely unbeatable and so addictive.
A guaranteed crowd-pleaser that is a fun departure from standard chips or dips.
Tastes like restaurant-quality comfort food without the hefty takeout bill!
A simple way to introduce the kids to a fun, savory side dish.

Pro Tip on Texture: Always make sure your pickle chips are patted bone-dry before dipping—it helps the batter adhere beautifully and prevents a soggy result.
Keep the Oil Hot: Invest in a kitchen thermometer! Maintaining the correct oil temperature (350°F) is crucial for a quick, non-greasy fry.
Flavor Boost: Kick up the seasoning in the batter with a dash of garlic powder, smoked paprika, or a tiny pinch of cayenne pepper for heat.
Dietary Swap: For a gluten-friendly version, you can substitute the flour with a standard gluten-free all-purpose blend.
Broth Alternative: If you don’t have poultry stock on hand, you can use plain water or milk in a pinch, but you might need to add a little extra salt for flavor.
Storage: Leftovers should be cooled completely, stored in an airtight container in the fridge, and enjoyed within three days.
Reheating for Crunch: Skip the microwave! The best way to re-crisp leftovers is a quick 5-8 minutes in the air fryer or a toaster oven set to a high temperature.

1 Container Pre-sliced brined cucumber rounds (Dill variety)
1 Cup 250ml Standard bleached or unbleached grain powder
1 Whole Large avian ovum
½ Cup 120ml Savory liquid poultry stock
Essential seasoning Ground salt and black pepper adjusted to personal preference
Liquid cooking fat appropriate for deep-frying

Prepare the Frying Medium: Pour the cooking fat into a deep, heavy-sided cooking vessel or cast-iron skillet. Bring the temperature of the oil up to precisely 350°F (175°C).
Construct the Coating Mixture: In a separate mixing bowl, thoroughly combine the measured grain powder, the liquid poultry stock, the single avian ovum, and your preferred amounts of salt and pepper. Whisk all components until the result is a perfectly smooth consistency, reminiscent of a dense breakfast pancake batter.
Fry the Cucumber Rounds: Take each individual pickle chip and completely submerge it in the prepared coating mixture. Gently lower the coated slices into the heated oil. Allow them to cook for a period of 3 to 5 minutes, or until the exterior reaches a deep, appetizing golden-brown shade.
Finalize and Serve: Once cooked, use a slotted spoon or spider to extract the finished fried pickles. Transfer them to a layer of absorbent kitchen paper (paper towels) to wick away any surface oil before plating and serving.