Deep Fried Bread 'n Butter Pickles

By Emcneil

Ingredients

• Vegetable or canola oil, for frying
• 1 quart jar bread and butter pickle chips
• 2 cups all-purpose flour
• 1 cup cornmeal
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 eggs, beaten
• 1 cup buttermilk
• 1 teaspoon hot sauce

Preparation

Step 1

Preheat fryer to 350 degrees F. Drain the pickles and pat dry with paper towels; set aside. In a medium size bowl, combine the flour, cornmeal, salt, pepper, Cajun seasoning, garlic powder and paprika; set aside. In another bowl, combine the beaten eggs with the buttermilk and hot sauce. Dip the pickles into the wet mixture; then dredge until fully coated in the dry mixture. Fry at 350 degrees F until golden brown, about 2 minutes, drain on a rack over paper towels. Serve immediately with Comeback Sauce, Ket-Mayo Sauce, ranch dressing, or your favorite dipping sauce.

Cook's Notes: Substitute stone-ground grits for half of the cornmeal. May also substitute dill pickles, already cut, or cut yourself, or use pickle spears. I love Wickles Pickles, or homemade Fire 'n Ice pickles for these!

Serve with MS Comeback Sauce.