Southern Fried Dill Pickles are made from delightfully crunchy, tiny baby dill pickles, that are gloriously soaked in a garlic and dill brine till perfectly seasoned, then placed in seasoned buttermilk and hot sauce brine before fried to perfection
1recipe1 Homemade Buttermilk Ranch Dressing recipe see blog for link
Drain the juice from the baby dill pickle jar and refill the jar with the hot sauce, buttermilk, Cajun seasoning, and garlic powder. Soak the baby dill pickles in the buttermilk brine for at least 2-3 hours.
Heat the peanut oil in a cast iron kettle over medium-high heat, till the peanut oil becomes 350 degrees F.
Drain the pickles in the seasoned buttermilk brine they have soaked in.
Put the 18-ounces of Louisiana Fish Fry Seasoned Chicken Fry in a large mixing bowl, and toss the baby dill pickles to coat them evenly. Shake off the excess batter from the baby dill pickles by tossing lightly in a colander.
Deep fry the pickles in batches for about 3 minutes or until golden brown.
When the baby dill pickles are golden brown, remove the pickles from the oil with a clean dry slotted metal spoon and place on a wire rack that you have placed over a baking sheet, let rest for a few moments.
Serve with Homemade Buttermilk Ranch Dressing recipe
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