Meet your new signature appetizer.
Skip thefast-food versionsfor this homemade fried pickles recipe that is simple and comes together in under 30 minutes.
But no matter how you fry them, there’s no denying they’re delicious.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
The key to keeping this recipe easy and hassle-free is a clean breading process.
Any brand of pickle will work for this recipe, buthomemade picklesare extra credit.
Ingredients
14cup mayonnaise
14cup sour cream
1Tbsp.
chopped fresh chives
1tsp.
white wine vinegar
12tsp.
dried dill
1cup, plus 2 Tbsp.
whole buttermilk, divided
3 12tsp.
hot sauce, divided
1 14tsp.
kosher salt, divided
1tsp.
garlic powder, divided
34tsp.
black pepper, divided
Vegetable oil
1 12cups (about 8 7/10 oz.)
coarse stone-ground yellow cornmeal
12cup (about 2 1/8 oz.)
all-purpose flour
1(16-oz.)
Cover and refrigerate until ready to use.
(Sauce can be covered and stored in refrigerator up to 7 days.)
Pour oil in a large Dutch oven to a depth of 1 inch.
Heat oil to 375F over medium-high.
Meanwhile, whisk together remaining 1 cup buttermilk and 3 teaspoons hot sauce in a shallow dish.
Drain pickles, and pat dry using paper towels.
Cut each pickle spear in half lengthwise.
Place on a large rimmed baking sheet.
Transfer to a paper-towel lined plate using a slotted spoon; drain.
Garnish with flaky sea salt and paprika.
Serve immediately with reserved sauce.
