Ingredients:

  • 1 cup (200g) Dill Pickle Chips or Slices, halved (if large)
  • 1 cup (200g) Pickled Jalapeño Rings (well-drained)
  • 3 tbsp (45g) All-Purpose Flour (initial dusting)
  • 1 cup (125g) All-Purpose Flour (coating mix)
  • ½ cup (60g) Cornstarch
  • 1 tsp (5g) Smoked Paprika
  • ½ tsp (2.5g) Cayenne Pepper (optional)
  • 1 tsp (5g) Fine Sea Salt
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • 2 large Eggs
  • ½ cup (120ml) Buttermilk (or whole milk)
  • 1 tsp (5ml) Hot Sauce (e.g., Tabasco)
  • 2 cups (100g) Panko Breadcrumbs
  • 4 cups (1 Litre) Neutral Frying Oil (e.g., Canola, Peanut, or Vegetable Oil)
  • Flaky Sea Salt (for finishing)

Instructions:

  1. Place the sliced pickles and jalapeño rings onto a layer of paper towels and gently press out as much excess brine as possible. Toss the drained vegetables with the initial 3 tablespoons of all-purpose flour to create a tacky surface.
  2. In the first shallow dish, combine 1 cup flour, cornstarch, paprika, cayenne, salt, and pepper. Whisk well. In the second dish, whisk the eggs, buttermilk, and hot sauce. Pour the Panko breadcrumbs into the third dish.
  3. Working in small batches, dip the floured rings into the Wet Mix (Stage 2). Transfer immediately to the Dry Mix (Stage 1). Return them to the Wet Mix (Stage 2) for a second quick dip. Finally, coat thoroughly in the Crunch Mix (Panko, Stage 3), pressing firmly. Place the finished rings on a wire rack and allow them to rest for 10–15 minutes to set the crust.
  4. Pour the neutral oil into a heavy-bottomed pot, ensuring it is no more than half full. Heat the oil slowly to 350°F (175°C), using a deep-fry thermometer.
  5. Carefully lower a small batch of breaded rings into the hot oil (do not overcrowd). Fry for 2–3 minutes, turning occasionally, until they are deep golden brown and crisp. Maintain the oil temperature at 350°F (175°C). Remove the fried rings using a slotted spoon and immediately transfer them back to the wire cooling rack.
  6. Immediately sprinkle the hot fried rings generously with flaky sea salt. Repeat the process until all the rings are fried, allowing the oil to return to temperature between batches. Serve piping hot, preferably with a cool, creamy dipping sauce.