The most fabulous appetizer you will ever eat is right here! Most popular in the South, fried pickles are perfectly crunchy with just the right amount of tanginess. What more could you ask for? Plus, this game-day perfect app is ready in just 30 minutes.
My favorite fried pickles are found at that famous beach-themed, orange-short-wearing sports bar–Hooters! The bar actually originated in my home state of Florida so it makes perfect sense that they would create a fabulous recipe fit for a southern gal. Florida is technically southern, right y’all?
The consummate southern starter, the fried pickle begins as a slice is dipped in a seasoned buttermilk mixture, dredged in a tasty coating and deep fried in oil until perfectly golden brown. They are traditionally served with a horseradish or spicy ranch sauce, but I say why mess with a good thing? I eat mine as they are.
Aside from being terribly tasty, these are a cinch to make. Truth be told, my culinary-challenged husband actually prepared the ones in the photo above. Yep. They are that simple. Though in his defense he does make a mean French toast.
This 30-minute recipe is sure to please. They are good for lunch, good for dinner, perfect for breakfast… Good to make just because pickles are on sale. And always good to make just because the day of the week ends in Y….
With love from our Simple Kitchen to yours!
Hooters Copycat Recipe: Fried Pickles
- 1 (16-oz) jar dill pickles
- 1 cups buttermilk
- 1 large egg
- 4 dashes hot sauce
- 1 cup all-purpose flour
- ¼ tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- Neutral cooking oil, (peanut, vegetable, canola, etc)
Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside.
In a medium bowl combine buttermilk, egg, and hot sauce. Beat with a fork to combine. Drain pickle juice from pickle jar, add pickles to buttermilk mixture. Stir to combine.
In a separate bowl whisk together flour, paprika, garlic powder and cayenne pepper.
Add about a handful of pickles to flour mixture. Swirl pickles around and make sure they are well coated. Shake off excess flour and drop pickles in hot oil one at a time. Only put 7-8 pickles at a time so the temperature does not drop too much.
Fry pickles for 3-5 minutes until they are golden brown. Remove from oil with a slotted spoon and drain on a tray lined with paper towels.
Serve and enjoy!
Stir flour mixture between batches and pull out dough chunks to keep coating from getting chunky.