CRISPY FRIED PICKLE CHIPS

This light and perfectly crispy snack is a popular appetizer for a few delicious reasons – one of them being they’re surprisingly easy to fry up at home!

Ingredients

  • 1 (16oz) jar of dill pickles, sliced

  • 1 40g (5 T) Louisiana Chicken Fry Batter Mix (for batter)

  • 1 40g (5 T) Louisiana Chicken Fry Batter Mix (for dry mix coating)

  • 3/4 cup (125ML) of water

  • peanut or vegetable oil, for frying

  • 1 Tbsp. garlic powder

  • 1 cup buttermilk

  • olive oil spray

  • 1 Tbsp. dried dill

  • 1 Tbsp. smoked paprika

  • 1⁄2 cup mayonnaise

  • Salt and freshly ground pepper, to taste

Preparation

  • Drain juice from pickle jar and refill jar with buttermilk, Cajun Seasoning and garlic powder. Allow pickles to soak in buttermilk brine for at least one hour.

  • Remove pickles from buttermilk brine and reserve brine to make dipping sauce.

  • Pour Chicken Fry flour into a shallow bowl and add the water - mix into a slurry. Add pickles to the slurry and then toss to coat. In a second bowl; add 40g dry chicken fry flour and lightly coat the now battered pickles in further (dry) Chicken Fry flour.

  • Heat oil in a deep pot to 180˚ C. Working in batches, carefully add coated pickles to hot oil. Fry for about 4 minutes, until golden brown and crispy. Drain on paper towels to remove excess oil.

  • Combine liquid from buttermilk brine with dill, mayonnaise and paprika in medium bowl. Season with salt and pepper to taste. Serve dipping sauce with crispy pickle chips.