Ingredients
8
8 servings
- •2 cups peanut oil for frying, or as needed
- •1 (32 ounce) jar dill pickle slices, drained
- •1 cup Italian seasoned bread crumbs
- •1 teaspoon cayenne pepper
- •1 teaspoon black pepper
- •½ teaspoon garlic powder
- •2 eggs, beaten
- •1 (8 ounce) bottle Ranch dressing
Instructions
- Heat the oil in a large heavy skillet over medium heat.
- Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
- Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.
Nutritional Facts
Per 8 servings
- Calories: 291
- Carbohydrate: 16g
- Fat: 23g
- Fiber: 2g
- Protein: 5g
- Sugar: 3g
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