Food and Recipes Appetizers Fried Pickle Chips Recipe 5.0 (1) 1 Review There's only one thing better than fried pickles and that's fried pickles dipped in our Roundhouse-Kick Sauce. So, you thought ranch dressing was the end-all when it came to dippable condiments? Prepare to be amazed at this zesty little number. It calls for mayonnaise, chili sauce, ketchup, vinegar, Sriracha and Worcestershire. Add a dash of smoked paprika, a pinch of salt and dried mustard, and a sprinkling of pepper and you have one tasty sauce perfect for our Fried Pickle Chips. Now, when it came to developing a recipe for the perfect fried pickle, we didn't get too crazy. We kept it classic by first adding dill pickle chips to a batter of buttermilk and black pepper. Then we tossed the in a mixture of ground cornmeal and flour before letting our cast iron skillet fry them to perfection. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 18, 2017 Print Share Share Tweet Pin Email Active Time: 25 mins Total Time: 25 mins Yield: Serves 6 (serving size: about 6 pickles, about 2 Tbsp. Roundhouse-Kick Sauce) Ingredients Roundhouse-Kick Sauce 1/2 cup mayonnaise 2 tablespoons chili sauce 1 tablespoon ketchup 1 1/2 teaspoons white vinegar 1 1/2 teaspoons Sriracha chili sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon smoked paprika 1/4 teaspoon kosher salt 1/4 teaspoon dry mustard 1/8 teaspoon black pepper Fried Pickles 1/2 cup whole buttermilk 1 teaspoon black pepper 1 (16-oz.) jar dill pickle chips, drained 1 1/2 cups finely ground cornmeal 1/2 cup (about 2 1/8 oz.) all-purpose flour Canola oil Directions Prepare the Roundhouse-Kick Sauce: Stir together mayonnaise, chili sauce, ketchup, vinegar, Sriracha, Worcestershire sauce, smoked paprika, salt, mustard, and pepper in a bowl. Cover and refrigerate until ready to use. Prepare the Fried Pickles: Combine buttermilk and pepper in a shallow dish; add pickles, and stir to coat. 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. Pour oil in a large cast-iron skillet to a depth of 1 inch. Heat oil to 365°F 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. Alison Miksch Print