FRIED QUICK PICKLES WITH BUTTERMILK RANCH DIPPIN' SAUCE

Fried Quick Pickles with Buttermilk Ranch Dippin' Sauce image

Provided by Kelsey Nixon

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

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Ingredients

Canola oil or peanut oil, for frying
3 cups Quick Pickles, recipe follows, drained
1 cup flour
2 large eggs, beaten
1/2 cup milk
1 cup panko, pulsed in food processor
1 teaspoon dried dill
1 teaspoon garlic powder
Kosher salt
Buttermilk Ranch Dippin' Sauce, recipe follows
2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds
3/4 teaspoon coriander seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole black peppercorns
2 cloves garlic, peeled and crushed
1 red Fresno chile, split in half
6 Kirby cucumbers (about 2 pounds)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon freshly cracked black pepper

Steps:

In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.
In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated.
In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated.
Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce.
Cook's Notes: Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil.
In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.
Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.
Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles.
In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.;