BTW-they're served with a BBQ ranch dipping sauce. Yea, I said it BBQ RANCH! Say whaaaa?!?!!
Southern Hospitality BBQ's Fried pickles
Yield 2 to 4
2 cups dill pickle chips
1 cup flour
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Cajun mix
1/4 teaspoon paprika
1/4 teaspoon white pepper
2 cups of very fine bread crumbs (Panko are a good option)
Salt to taste
In a large plastic food-storage bag, mix together the flour, salt and spices
Place the pickle chips in the bag and shake until they are well coated.
Beat the eggs with a pinch of salt in a shallow plate
Place the bread crumbs in a plate.
In small batches, dip the flour-coated pickles into the eggs and then lightly dredge in the bread crumbs, Place the bread coated pickles on a large baking sheet, Repeat until all the pickles are coated.
In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees.
If you don't have a thermometer just make sure oil is hot but not smoking it should bubble a little when you place the pickles.
Cook the pickles until golden brown, turning once.
Don't overcrowd your skillet, or the pickles will be soggy you want some space in between the pickles,
fry the pickles in batches and drain on paper towels.
Serve immediately with your favorite dressing.
My choice for Best "Frickle" in NYC!
The delectable BBQ Ranch-So unfortunately not even I could get this secret recipe as both the ranch and BBQ sauce are house made. I recommend experimenting on your own! Go nuts! I'm def going to do the same and will keep you posted if I get close :-)