Oh, how I love these. They are becoming ever more popular with the newer wing and burger joints here in Utah. They are originally from the South and have migrated there way across the country since the 60's.
You can make them as an appetizer or serve them as a side with burgers, wings or even fish! I got this recipe from the food network and made some minor changes.
- 2 cups milk
- 2 eggs
- Pinch lemon pepper
- Pinch dill weed
- Pickle juice
- 2 1/2 cups cornmeal or seasoned bread crumbs
- 1 1/2 cups all-purpose flour
- 1/2 cup lemon pepper
- 1/2 cup dill weed
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- Pinch cayenne pepper, or more to taste
For breading: Combine all ingredients in a baking dish.
Cut pickled into spears or slices. Heat skillet to medium high. Add 1-2 cups of canola oil. Dip pickles in egg wash and then in breading. Set aside on plate until oil is hot. When oil begins to sizzle add pickles and fry on both sides until golden and crisp.
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 3 tablespoons minced parsley leaves
- 2 tablespoons chopped green onion
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons freshly ground pepper
- 1 teaspoon Dijon mustard
- 1/2 garlic clove, minced
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.