Crunchy Fried Dill Pickles with Southwestern Mayo

Crunchy Fried Dill Pickles with Southwestern Mayo


Pickle Slices 30-40
Egg 1
Buttermilk 1 Cup
Flour 3 Cups
Taco Seasoning 2 Tablespoons
Ranch Dressing Mix 2 Tablespoons
Panko Breadcrumbs 1/4 Cup
Peanut Oil


Mayonaisse 1 Cup
Taco Seasoning 1 Tablespoon
Onion Powder 1 Tablespoon
Ranch Dressing Mix 2 teaspoons
Sugar 1 teaspoon

Crunchy fried dill pickles are easy to make and they disappear just as fast!

I used Bread and Butter Pickle slices I just like the flavor.

  1. Make the Mayo dipping sauce by mixing all the ingredients together and place in the fridge.
  2. Drain the jar of Pickles and pat dry.
  3. Place the Flour, Panko  & Seasonings in a bowl and blend together.
  4. In a separate bowl beat the Egg and Buttermilk, add 2 Tablespoons of the Flour mixture.
  5. Dip each Slice into the Egg Mixture and then the Flour Mixture, back into the Egg then finish with the Flour Mixture.  Set aside until all the slices are coated.
  6. Heat the Oil to 350 degrees add a few slices to the hot Oil, if using a pan flip them over until each side is golden.
  7. Drain on paper towels, serve hot with Mayo dip, add a little water to the dip so it thins it out.




15 min


25 min



Skill Level