Ingredients

Pickles

• 3 dozen Pickle Chips

Horseradish Dipping Sauce

• 4 tbsp Mayonnaise
• 1 tsp Morehouse Prepared Horseradish
• 1 tbsp Spicy Ketchup
• ¼ tsp Salt
• ½ tsp Black Pepper
• ½ tsp Granulated Garlic
• ¼ tsp Cayenne Pepper

Pickle Coating

• 1 cup All-Purpose Flour
• 2 tsp Black Pepper
• 1 tsp Salt
• 1 tsp Granulated Garlic
• 3 tbsp Buttermilk Powder
• ¾ cup Water

Fryer

• 4 cups Vegetable Oil

Instructions

1. Prep Fryer

• Preheat fryer to 350°F.
• Line a baking sheet with 2–3 layers of paper towels.

2. Make Dipping Sauce

• Mix all dipping sauce ingredients in a small bowl.
• Chill in refrigerator until ready to serve.

3. Prep Pickles

• Pat dry pickle chips with paper towels to keep coating crispy.

4. Mix Coating

• In a medium bowl, combine flour, pepper, salt, and garlic.
• In a separate bowl, whisk together buttermilk powder and water.

5. Coat Pickles

• Dip pickles in buttermilk mixture, then dredge in flour.
• Shake off excess and repeat once more.

6. Fry Pickles

• Gently place coated pickles in fryer.
• Fry 2½–3 minutes, then flip and cook 2 minutes more.
• Pickles are done when golden brown and floating.

7. Drain and Serve

• Remove from fryer and place in a single layer on paper towels.
• Serve hot with chilled horseradish dipping sauce.