Hey Grill Hey · by Susie Bulloch
Crispy Deep-Fried Pickles
NUTRITION · PER SERVING16M COOK
CAL 25%·PRO 27%
CARBS 62G50% OF CAL
7G FIBER44G OTHER11G TOTAL SUGAR
FAT 21G37% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy dill pickle chips with a seasoned, crispy crust fried until golden. A classic appetizer or party snack that's ready in under 20 minutes.
starteramerican🫕 dutch oven🍳 skillet🔥 ovenvegetarian
View the full recipe on Hey Grill Hey →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups dill pickle chips (drained and patted dry)
- vegetable oil (for frying)
- 1 cup buttermilk (cold)
- 2 eggs
- ¼ cup Frank’s RedHot Sauce (or your favorite hot sauce)
- 2 cups all-purpose flour
- ¼ cup corn starch
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
At a glance
PER SERVING · TIME 16M
CAL 25%·PRO 27%
CARBS 62G50% OF CAL
7G FIBER44G OTHER11G TOTAL SUGAR
FAT 21G37% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6m
- Sodium
- 1290mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 436mg
- Calcium
- 147mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.