Deep Fried Bread 'n Butter Pickles
By Emcneil
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Ingredients
- Vegetable or canola oil, for frying
- 1 quart jar bread and butter pickle chips
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 eggs, beaten
- 1 cup buttermilk
- 1 teaspoon hot sauce
Details
Preparation
Step 1
Preheat fryer to 350 degrees F. Drain the pickles and pat dry with paper towels; set aside. In a medium size bowl, combine the flour, cornmeal, salt, pepper, Cajun seasoning, garlic powder and paprika; set aside. In another bowl, combine the beaten eggs with the buttermilk and hot sauce. Dip the pickles into the wet mixture; then dredge until fully coated in the dry mixture. Fry at 350 degrees F until golden brown, about 2 minutes, drain on a rack over paper towels. Serve immediately with Comeback Sauce, Ket-Mayo Sauce, ranch dressing, or your favorite dipping sauce.
Cook's Notes: Substitute stone-ground grits for half of the cornmeal. May also substitute dill pickles, already cut, or cut yourself, or use pickle spears. I love Wickles Pickles, or homemade Fire 'n Ice pickles for these!
Serve with MS Comeback Sauce.
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