Since 1925
It's Chicago Pickle Company's 100 Year Anniversary, and we're coming at you with recipes.
They're everywhere! Whether you've hopped on the fried pickle train or not, this recipe is a must-try with Vienna's refrigerated pickles. The crunch from our fresh, cold pickles makes all the difference and delivers a flavor experience shelf-stable pickles can't deliver. From our kitchen, to yours.
Ingredients
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1 jar Vienna Dill Pickle Chips (available at your local retailer)
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1 cup all-purpose flour
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1 teaspoon garlic powder
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½ teaspoon paprika (optional)
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½ teaspoon salt
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½ teaspoon black pepper
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1 cup buttermilk (or regular milk)
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Vegetable oil, for frying
Instructions
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Dry the Pickles: Drain the pickle chips and pat them dry with paper towels.
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Mix the Batter: In a bowl, whisk together flour, garlic powder, paprika, salt, and pepper. Slowly add the buttermilk, whisking until smooth.
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Heat Oil: In a deep skillet, heat about 1 inch of oil to 350°F.
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Dip & Fry: Dip pickles into the batter, let any excess drip off, then carefully place into the hot oil. Fry for 2–3 minutes until golden and crispy.
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Drain & Serve: Remove fried pickles with a slotted spoon, drain on paper towels, and serve hot with your favorite dip.
