Crunchy Ranch Fried Pickles

Directions

1. Slice pickles into ½-inch rounds (you should have about 2 ½ cups), and then pat the slices dry with paper towels. In a shallow bowl, whisk together the buttermilk and egg. Pour the Crunchy Ranch dry mix in a separate shallow bowl.

2. Working in batches, use one hand to dip the pickles into the buttermilk mixture, allow excess liquid to drain, then use your other hand to roll in the dry mix until well coated; repeat process, giving the pickles slices a second dip in the wet and dry mixtures.

Fry

1. Fry the pickles in 350℉ vegetable oil until golden brown, about 2-3 minutes. Using a spider strainer or tongs, transfer to a wire rack or paper towel-lined plate to drain. Repeat with the remaining batches of pickles.

Bake

1. Bake the pickles at 425℉. Coat the baking sheet and top the surface of pickles with cooking spray before cooking. Flip after 5 minutes, and spray again with oil before cooking for an additional 5 minutes. 

Air Fry

1. Air Fry at 350℉. Coat the cooking surface and food with nonstick spray before Air Frying for 5 minutes. Gently flip the pickles and spray again with oil before Air Frying an additional 5 minutes.