Crispy Fried Pickles

Ingredients

Dill pickle slices

1 jar (16 oz), drained and patted dry

All-purpose flour

1 cup

Salt

1 teaspoon

Milk

1/2 cup

Egg

1, beaten

Bread crumbs

1 cup, seasoned or plain

Vegetable oil

for frying

Ranch dressing

for dipping (optional)

Instructions

1. Begin by draining the pickle slices and patting them dry with paper towels to remove excess moisture.
2. In a shallow dish, combine the all-purpose flour and salt, mixing well.
3. In a second shallow dish, beat the egg and milk together until fully combined.
4. In a third shallow dish, spread out the bread crumbs evenly.
5. Take each pickle slice and first dredge it in the flour mixture, ensuring it's well-coated.
6. Next, dip the floured pickle slice into the egg mixture, allowing any excess to drip off.
7. Finally, coat the pickle slice in the bread crumbs, pressing gently to adhere.
8. Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
9. Fry the pickles in batches, being careful not to overcrowd the pot. Fry until they are golden brown, about 2 minutes per side.
10. Once fried, remove the pickles with a slotted spoon and place them on paper towels to drain any excess oil.
11. Serve hot with ranch dressing or your favorite dipping sauce for an extra kick of flavor.