Fried Pickles
with Lemon-Dill Sauce
Chef Brian Greene and Alex Skrzypczyk of Pickled Prince | Chicago
Yield: 2 to 3 servings
Adapted by StarChefs | July 2024
INGREDIENTS
Lemon-Dill Sauce:
Yield: ½ cup
¼ cup sour cream
¼ cup mayonnaise
Juice of 1 lemon
2 tablespoons chopped dill
½ teaspoon ground black pepper
Kosher salt
Seasoned Flour:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
¼ teaspoon ground cayenne pepper
To Assemble and Serve:
Oil for frying
2 fermented sour pickles, cut lengthwise into quarters
2 cups panko breadcrumbs
2 cups buttermilk
¼ cup hot sauce
METHOD
For the Lemon-Dill Sauce:
In a mixing bowl, combine all ingredients. Season with salt. Transfer to an airtight container and refrigerate overnight.
For the Seasoned Flour:
In a mixing bowl, combine all ingredients. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 350°F. On a work surface, cut each pickle spear into quarters, leaving about 1-inch intact at the ends. Set aside. Place 2 cups Seasoned Flour and panko breadcrumbs in separate shallow dishes. In a third shallow dish, combine buttermilk and hot sauce. Dredge each pickle slice in Seasoned Flour, buttermilk mixture, and breadcrumbs, making sure each segment is well coated. Fry pickles 1 minute on each side or until golden, brown, and delicious. Let cool. Once cooled, transfer pickles to a serving plate. Serve with Lemon-Dill Sauce.
