There’s only 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.
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
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
How to Make It
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.