This recipe is from Okie Dokies Smokehouse in Swannanoa, North Carolina
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill: 1 hour
Total Time: 1 hour, 25 minutes
Yield: Serves 8
- 4 cups dill pickle chips, drained
- 1 1/2 cups 1.5% low-fat buttermilk
- 1/2 cup Ranch dressing
- 2 Tbsp. mild barbecue sauce
- Canola oil
- 4 cups all-purpose flour
- 2 Tbsp. barbecue seasoning
Meanwhile, stir together the dressing and barbecue sauce in a small bowl. Cover and chill until ready to serve.
Pour oil to a depth of 1 1/2 inches into a large deep skillet. Heat over high heat to 375° F.
Meanwhile, pour pickle mixture through a strainer over a bowl, discarding buttermilk. Whisk together the flour and barbecue seasoning in a large bowl until blended.
Add half of the pickles to flour mixture, tossing to coat, remove pickles from flour mixture with a slotted spoon, shaking off excess. Fry pickles 3 to 4 minutes or until golden. Drain on paper towels.
Repeat procedure with remaining pickles and flour mixture.
Serve pickles with sauce.
Makes 8 to 10 servings.
Recipe from Southern Living Off The Eaten Path: Favorite Southern Dives and 150 Recipes That Made Them Famous
Reprinted with permission.