You must be logged in to post a review.
Slice a few pickles, dip them in a light, cornmeal batter, and enjoy the best Fried Pickle Chips ever! Dip them in a Sriracha mayonnaise or mustard sauce for additional awesomeness. YUM!
Cut pickles in 1/2-1/4 inch slices. Place flour, milk, eggs, and bread crumbs in separate shallow dishes. Pour the canola oil in a cast iron skillet or pan, over medium-heat; the oil should be approximately 1/2 inch thick.
When your oil is hot (I always test it by sprinkling a little water in the oil, when it pops you know it’s ready), start preparing the pickle chips. Dip pickle slices in milk, then flour, then eggs, then cornmeal. In the skillet, place batter-covered pickles in the oil, careful that it may pop back, for 1-2 minutes on each side or until brown. After they’re done, remove and place on a paper towel to drain.
Pair Fried Pickle Chips with mustard sauce or Sriracha mayonnaise … or both … and beer. This snack requires a good beer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!