Recipe: Crunchy Buttermilk Fried Pickle Chips
These crispy little chips are dangerously good! Serve them with a side of Mississippi Comeback Sauce or ranch dip—crunchy and creamy. Take the extra few minutes to slice whole pickles into rounds; it’s worth the effort.
  1. Slice the pickles into ¼-inch rounds. You will get 8–12 rounds per pickle, depending on the size of the whole pickle. Place the rounds on a plate lined with paper towels, then place another paper towel on top and gently press to extract the brine. This will make them crispier when fried.
  2. Pour 2 inches of oil into a 10-inch cast-iron or other heavy skillet. Set, with the lid covered, over medium heat.
  3. Whisk the buttermilk and the egg together in a bowl and set aside.
  4. Stir the cornstarch, onion powder, garlic powder, seasoned salt, and cayenne together in a separate bowl and set aside.
  5. Pour the panko into a third bowl.
  6. Once the oil is hot and ready (flick in a drop of water—if it crackles, it’s ready), toss 6–8 pickle rounds in the seasoned cornstarch, then transfer to the buttermilk and egg mixture, turn to coat both sides, then finally coat in panko, gently pressing the rounds. Lay the breaded rounds into the hot oil and fry about 2 minutes per side—just until golden on each side (turning them only once will keep them crispy, not greasy). Drain the fried pickle chips on a wire rack or paper towels as you continue breading and frying the remaining rounds. Serve immediately.
Recipe Notes

From The New Vegetarian South: 105 Inspired Dishes for Everyone by Jennifer Brulé. Copyright © 2018 by the University of North Carolina Press.
Used by permission of the publisher.

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