There’s only thing better than fried pickles and that’s fried pickles dipped in our Roundhouse-Kick Sauce.
Prepare to be amazed at this zesty little number.
In 1963 Bernell Fatman Austin debuted his version usingdill pickles sliced lengthwise.
Credit:Alison Miksch; Food Styling: Catherine Steele; Prop Styling: Audrey Davis
He sold them for 15 cents an order to an adoring crowd at his drive-in The Duchess in Arkansas.
They’re now a staple onmenus across the country.
Just ensure you make enough!
We kept it classic.
The full recipe is below, but here’s a brief recap.
How Do You Keep the Breading From Falling off Fried Pickle Chips?
How Do You Make Soggy Fried Pickle Chips Crispy?
Crispy fried pickles are glorious, but soggy fried pickles?
Definitely not as satisfying.
Ingredients
Fried Pickles
1/2cupwhole buttermilk
1teaspoonblack pepper
1(16-oz.)
jar dill pickle chips, drained
1 1/2cupsfinely ground cornmeal
1/2cup(about 2 1/8 oz.)
Cover and refrigerate until ready to use.
Coat pickle chips in breading:
Stir together cornmeal and flour in another shallow dish.
Add several pickles at a time, and toss to coat evenly with cornmeal mixture.
Place on a baking sheet lined with wax paper or parchment paper.
Fry pickle chips:
Pour oil in a large cast-iron skillet to a depth of 1 inch.
Heat oil to 365F over medium-high.
Add pickles, in batches, and fry until golden brown and crisp, 1 to 2 minutes.
Drain on paper towels.
Serve with Roundhouse-Kick Sauce.
Similar, but different.
Neutral oils with high smoke points, likecanola or vegetable oil, work well for frying.
