How to Deep-Fry Pickle Slices With Cornstarch


Deep-fried pickle slices and spears are a classic Southern food. They're a crunchy, flavorful accompaniment to sandwiches or topping for hamburgers, and they're great to snack on. When you make them, borrow a trick from Chinese cuisine and use cornstarch to coat them. Traditionally a thickener, as a coating cornstarch makes food shinier and helps seasonings adhere better to the food. Using cornstarch to bread your deep-fried pickle slices makes them look better and have a bigger crunch and more pronounced flavor.

Things You'll Need

  • Dill pickle chips
  • Strainer or colander
  • Paper towels
  • Buttermilk
  • Garlic powder
  • Hot sauce
  • All-purpose flour
  • Corn starch
  • Corn meal
  • Salt and pepper
  • Cooking oil
  • Deep fryer, Dutch oven or skillet
  • Slotted metal spoon
  • Strain a jar of dill pickle chips. Drain the slices of their pickle juice by laying them on paper towels. Flip them over to drain from both sides of the slices. Return them to the empty jar.

  • Pour enough buttermilk into the jar to cover the pickle chips. Add some garlic powder to taste. Include your favorite hot sauce to taste for spicy deep-fried pickles, if desired. Close the jar tightly and turn it over a few times to mix the marinade. Soak the pickles for 30 minutes to an hour.

  • Combine all-purpose flour with about one-third as much corn meal in a bowl. Mix in about half as much cornstarch as corn meal. Add salt and pepper to taste. Include other seasonings you want to use such as dried dill or thyme, or chile powder for heat. Make enough to coat both sides of all the pickle chips you're frying.

  • Preheat cooking oil in a deep-fryer, Dutch oven or skillet to 350 degrees Fahrenheit.

  • Drain the pickle slices from their marinade and dredge them in the breading mixture. Gently shake any excess back into the bowl. Drop the coated pickle chips carefully into the oil to prevent splashing.

  • Deep-fry the pickle chips for about three minutes, until they're golden brown. Scoop them out of the oil with a slotted metal spoon and let the excess drip off. Drain the pickles on clean paper towels.

Tips & Warnings

  • Peanut oil is often used for deep-frying because of its high smoke point.

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