My Name Is Snickerdoodle: Fabulous Food Friday #26


Fabulous Food Friday #26

Forever and a day ago I posted about this, but I didn't post the actual recipe. A few weeks ago I was making homemade chicken strips. As I was heating the oil, I thought to just make a quick batch of pickles before I contaminate the batter with the chicken. They hit the spot.

Fried Pickles
1 1/2 cups flour
3/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp parsley flakes
1/2 tsp chili powder
2 eggs
dill pickle chips (about 3/4 small jar)
vegetable oil
Thousand Island or Ranch dressing
Pour enough oil into a large pan until it is about1 1/2 inches deep. Turn on medium high heat. Whisk together flour, garlic powder, pepper, parsley flakes and chili powder together in a medium bowl. In a separate bowl, beat eggs together. Place pickles onto two paper towels and pat dry. Working in small batches, place some pickles into the flour mixture. Shake off any excess and one at time dip into the egg mixture and then back into the flour mixture. Shake off any excess again and carefully place in frying pan. Cook each side for about 2-3 minutes each. You don't want it to burn so check your heat. Cook until lightly golden brown. Drain onto a paper towel and dip into favorite dressing. I am not a fan of Thousand Island dressing, but it works so well with these. Watch out! They are addicting!


  1. another yummy! hadn't had fried pickles in forever!!

  2. I've never even HEARD of fried pickles. How uncultured am I? Skyler is a pickle addict. We're going to have to try these.

  3. Haha! You ask, Paula answers... this looks like it was posted quite recently. Paula Deen - Pineapple Upside Down Cake Yum!

  4. This is the recipe my family uses:

    Melt 1 stick of butter in bottom of 9x13 pan. Sprinkle 1/2 box (more or less according to taste) of brown sugar over butter. Place drained pineapple rings on top, place maraschino cherry in each pineapple hole. Mix butter recipe yellow cake according to directions (I use pineapple juice instead of water) and pour over top. Bake until done, cool slightly, invert onto cake container base. Sometimes I vary and use crushed pineapple and add pecans.