Cornmeal Crusted Fried Pickles with Spicy Dipping Sauce
Recipe Type: appetizer
For a party-friendly appetizer, try lightly battered pickle chips dipped in a smooth, zesty sauce. The pop-able snacks are addictive and will rival any onion ring.
Spicy Dipping Sauce
  • ½ c sour cream
  • 1 T Sriracha sauce
  • 1 t ketchup
  • Salt and pepper throughout
Fried Pickles
  • Vegetable oil
  • ½ c all-purpose flour
  • 2 large eggs, beaten
  • 1 T milk
  • ½ c cornmeal
  • ¼ c Panko breadcrumbs, slightly ground
  • ½ t chili powder
  • Salt and pepper throughout
  • 1 (16-oz) jar dill pickle chips (Mt. Olive)
  1. In a medium saucepan, heat 2-inches of vegetable oil on medium-high to 350 degrees Fahrenheit.
  2. Meanwhile, prepare the Spicy Dipping Sauce. In a bowl, stir together the sour cream, Sriracha sauce, ketchup, salt and pepper. Refrigerate until ready to use.
  3. Arrange the pickles on paper towels to dry out a bit. In one shallow bowl, pour the flour and a pinch of salt and pepper. In a second shallow bowl, beat the eggs, milk, salt and pepper. In a third shallow bowl, pour the cornmeal, Panko breadcrumbs, chile pepper and a dash of salt and pepper and stir to combine. Dredge the pickles in the flour, then the beaten egg, and then the cornmeal and Panko coating, making sure the coins are fully covered. In batches, carefully place the coated pickles into the hot oil and fry for 3-4 minutes until golden brown. With a slotted spoon, remove the fried chips from the oil to paper towels. Serve warm with Spicy Dipping Sauce. Makes 24-26 fried pickle chips.
Recipe by Honest Cooking at