Crispy pickle slices hit hot oil hard, then get dunked in spiced sour cream and ranch
Ingredients
For the Pickles:
- 5 large dill pickles, cut into slices (good quality from the refrigerated section preferred)
- 1 cup flour, for dredging
- 1-1/2 cups milk
- 1 egg
- 2 Tablespoons Casa M Spice Co Chain Reaction
- Corn/Canola/Vegetable oil for frying
Pulling It All Together:
- ¼ cup sour cream
- ¼ cup ranch dressing
- 1 teaspoon Casa M Spice Co Hooked
- 1 teaspoon Casa M Spice Co Uncontrolled Chain Reaction
Method
-
01
Prep your dredging station
3 minMix flour with Casa M Spice Co Chain Reaction in one bowl, then whisk egg and milk together in another. Having both ready before you start keeps the line moving and prevents pickle slices from getting soggy.
-
02
Bread the pickles
5 minDip each pickle slice in the milk batter, then dredge it through the spiced flour mixture until fully coated — you want that seasoning clinging to every surface. Set them on a plate as you go; don't stack them or they'll stick together.
-
03
Make the dipping sauces
2 minStir Casa M Spice Co Uncontrolled Chain Reaction into ranch dressing in one bowl, and Casa M Spice Co Hooked into sour cream in another. Both are ready to go once mixed — no waiting.
-
04
Fry the pickles
4 minGet your oil hot over medium-high heat, then carefully add the breaded pickles in batches so the temperature doesn't plummet. Fry until the crust turns golden brown and crispy, which locks in that spiced flavor and gives you the crunch you're after.
-
05
Serve hot with dips
Pull the pickles out while they're still crackling and get them to the table right away with both sauces on the side. Cold pickles are limp pickles — timing is everything here.
From Mike's Notebook
Pat the pickle slices completely dry before breading—moisture ruins the crust's crunch.
Dredge in flour first, then the milk mixture; skipping flour makes the coating slip off.
Let the oil hit 350°F minimum or they absorb grease instead of crisping golden.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
Tell us how it went.
Be the first to review this recipe.
