Fried Bread & Butter Pickles

Prep: 15 min, Cook: 15 min

4 to 6 servings

Ingredients

• 2 cups or 16 oz of sliced Bread & Butter Pickles Chips
• 1 cup all-purpose flour
• ½ tsp black pepper
• ½ tsp kosher salt
• 1/2 cup buttermilk
• 2 eggs
• 1 10 oz. box of crispy fish fry mix
• 4 cups oil, for frying
• Ranch dressing for dip

Directions

1. Drain the pickles from the jar and lay them out to dry thoroughly with paper towels.
2. Working in 3 separate bowls, add the flour in one bowl with pepper. In a second bowl, whisk together the buttermilk and eggs. Finally, add the fry mix to another bowl.
3. Add a few inches of oil in a large, heavy-bottomed pot. Heat oil to 350 degrees.
4. While the oil preheats, bread the pickles. Working in batches, add about 1/2 cup of pickle slices to the flour and toss well to coat completely. Shake off any excess flour and transfer the pickles to the buttermilk mixture. Coat well and then transfer to the fish fry mix to coat the pickles.
5. When the oil is hot, carefully add the first batch of pickles to the hot oil and use a slotted spoon to make sure they are separated in the oil. Fry the pickles for 2 to 3 minutes until they are golden brown. Remove with a slotted spoon and transfer to a paper-towel lined baking sheet. Sprinkle with a little salt.
6. Allow the oil to reheat while you bread the next batch of pickles. Repeat until all pickles are fried.
7. Serve warm with ranch dressing