Crunchy and briny with a nice, salty kick, fried pickles are a straight-up addictive snack. The thing is, they're not even that hard to make at home.While variations on this Southern fave abound, the straightforward execution works best.
Not all pickles are created equal—you need really crisp, cold ones so the breading will adhere. Kosher dills—the type found in your average grocery store refrigerated section—stand up throughout cooking, remaining crisp and garlicky until the very end. If you do opt for spears, however, I found using mid-size Milwaukee's Midget Kosher Dill Pickles produce superior results. They're crunchier than competitors.
To top it all off, a spicy remoulade mimics the flavors in the marinade, providing the perfect foil for dipping.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of Food Lovers' Guide to Chicago.