Crispy Tangy Fried Pickles (Print Version)

# Ingredients:

01 - vegetable oil, for frying
02 - 1 (16-ounce) jar dill pickle slices
03 - ½ cup all-purpose flour
04 - 2 teaspoons garlic salt
05 - 1 teaspoon Italian seasoning
06 - ¼ teaspoon pepper
07 - ¾ cup water
08 - 1½ cups panko breadcrumbs

# Instructions:

01 - Fill a frying pan with ½ inch of oil and heat over medium-high heat to 350–375°F.
02 - Drain pickles and place them on paper towels. Pat dry to remove excess juice.
03 - Whisk flour, garlic salt, Italian seasoning, and pepper in a shallow bowl. Add water and mix until smooth.
04 - Place panko breadcrumbs in a separate shallow dish.
05 - Working in batches, add pickles to the batter and toss to coat. Then dip pickles in breadcrumbs, ensuring all sides are coated.
06 - Fry pickles in batches in the oil for 1–2 minutes on each side or until golden brown. Repeat with the remaining pickles.
07 - Serve immediately with Ranch dressing.

# Notes:

01 - Ensure pickles are completely dry before dipping to prevent sogginess.
02 - You can adjust the seasoning in the batter to suit your tastes. Add paprika or chili powder for a spicy flavor.
03 - Maintain the oil temperature between 350-375°F; too low makes the pickles soggy, and too high burns them.
04 - For air fryer directions, preheat to 425°F, bread the pickles, then cook for 7–9 minutes per side until golden and crispy.
05 - Store leftovers in an airtight container for 1-2 days and reheat in a 350°F air fryer for 3-5 minutes or in a 400°F oven for 5-10 minutes.

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