Coors Light Beer-Battered Pickles

Crisp and enticing, these deep-fried pickles are dipped in an easy-to-make beer batter and fried to golden perfection.

Serves: 6Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 jar Hamburger Oval Dill Pickle Chips
  • 48 ounces vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon fine salt
  • 12 ounces Coors Light American Light Lager
  • 1 large egg, beaten
  • 1 tablespoon hot sauce


  • In heavy-bottomed skillet or pot, preheat oil to 375°F. Using paper towels, pat pickles dry.
  • In large bowl, stir together flour, garlic powder and salt. Whisk in Coors Light, egg and hot sauce until smooth.
  • Add pickles to batter; toss to coat. Using slotted spoon, remove pickles, allowing excess batter to drip off.
  • Working in batches as to not overcrowd pan, fry 2 to 3 minutes until golden. Drain on paper towels.