Fried Pickle Chips

Fried Pickle Recipe by Southern Living Test Kitchen from Southern Living.

Ingredients

Fried Pickles

• ½ cup whole buttermilk
• 1 teaspoon black pepper
• 1 (16-oz.) jar of dill pickle chips, drained
• 1 ½ cups finely ground cornmeal
• ½ cup all-purpose flour
• Canola oil

Roundhouse-Kick Sauce

• ½ cup mayonnaise
• 2 tablespoons chili sauce
• 1 tablespoon ketchup
• 1 ½ teaspoons white vinegar
• 1 ½ teaspoons Sriracha chili sauce
• 1 teaspoon Worcestershire sauce
• ½ teaspoon smoked paprika
• ¼ teaspoon kosher salt
• ¼ teaspoon dry mustard
• ⅛ teaspoon black pepper

Directions

1. For the Roundhouse-Kick Sauce, combine mayonnaise, chili sauce, ketchup, vinegar, Sriracha, Worcestershire sauce, smoked paprika, salt, mustard, and pepper in a bowl. Cover and refrigerate until ready to use.
2. Combine buttermilk and pepper in a shallow dish. Add pickles and stir to coat.
3. Stir together cornmeal and flour in another shallow dish. Add a few pickles at a time and toss to evenly coat.
4. Place the pickles on a baking sheet lined with wax paper or parchment paper.
5. Pour the oil into a large cast-iron skillet to a depth of 1 inch.
6. Heat the oil to 365°F over medium-high heat.
7. Add the pickles in small batches to the oil and fry until golden brown and crisp, about 1 to 2 minutes.
8. Drain the fried pickles on paper towels and serve with the Roundhouse-Kick Sauce or ranch dressing.