Email to Cat      

Fried Dill Pickle Chips with Cayenne Dipping Sauce

Source of Recipe

From "A Southern Gentleman's Kitchen" by Matt Moore


Recipe Introduction

"Sure, soaking pickles in buttermilk, dredging them in flour, and deep-frying 'em in peanut oil might be gluttonous, but it tastes so damn good. That being said, this dish can be prepared quickly, and it's the perfect appetizer to share with all your hungry friends, as I often do when I'm deep-frying something for the main course such as fried chicken or fish. Yes, I get it, that's quite a bit of deep-fried goodness, but we aren't counting calories. Besides, if I'm gonna break out that heavy cast-iron pan and fill it with oil, I like it to perform double duty by serving up a couple of courses! I use dill pickle chips instead of whole pickles as I find it's much easier to get that crispy texture. And to me, there's no better pickle coming out of the South than Phickles Pickles, handmade in Athens, Georgia, by Angie Tillman. Paired up with the heat from the cayenne pepper in the dipping sauce, I challenge you to eat just one. Trust me, ain't gonna happen."

List of Ingredients

â—¦ 1 (16-ounce) jar dill pickle chips
â—¦ ¾ cup Ranch dressing
â—¦ ¼ teaspoon ground cayenne pepper
â—¦ 2 dashes of hot sauce
â—¦ Peanut oil
â—¦ 1 cup buttermilk
â—¦ 1 large egg
â—¦ 1 ¼ cups all-purpose flour
â—¦ 1 teaspoon Creole seasoning


Recipe

Drain pickles, reserving 1 teaspoon pickle juice. Stir together reserved pickle juice, dressing, cayenne pepper, and hot sauce in a small bowl until blended. Cover dipping sauce, and chill until ready to serve.

Pour oil to a depth of 1 ½ inches in a 12-inch cast-iron skillet. Heat oil over medium heat to 350° F.

Preheat oven to 200° F. Whisk together buttermilk and egg in a large bowl; stir in drained pickles. Stir together flour and Creole seasoning in a large shallow dish. Remove 10 pickles from buttermilk mixture; dredge in flour mixture, shaking off any excess. Fry pickles in hot oil 3 to 4 minutes or until golden brown. Drain pickles on a paper towel-lined plate. Keep warm in a 200° oven. Repeat procedure with remaining pickles and flour mixture in batches of 10.

Serve pickles with dipping sauce.

Serves 6