Fried Dill Pickles with Creole Dipping Sauce are one of those bar and grill appetizers that we can't get enough of. They're an uber popular appetizer here in the South. Dill pickle chips are either battered or breaded and then fried until crispy and golden. Serve with a homemade Creole sauce and enjoy a restaurant favorite at home.
Battered Pickles versus Breaded Pickles
Other Dipping Options for Fried Dill Pickles
- For the best results, make the Creole dipping sauce in advance so the flavors have time to fully develop.
- If you prefer other options, a cool Ranch dip or creamy avocado lime ranch as well as copycat Chick-fil-a sauce works beautifully, too. It's party food to the max.
- You may also like to try my Fried Onion Strings with Creamy Sriracha Dipping Sauce and this Dill Pickle Dip from Noble Pig.
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Helpful Kitchen Items:
Fried Dill Pickles with Creole Dipping Sauce
- For the pickles:
- 1 32 oz jar dill pickle chips drain well and pat dry
- 2 cup self-rising flour
- ½ cup plain yellow cornmeal
- 1 tablespoon Creole or Cajun seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 ½ cup buttermilk
- 2 large eggs beaten
- peanut or vegetable oil for frying
- Dipping sauce:
- 1 cup mayonnaise
- ⅓ cup chili sauce
- 2 green onion whites only
- 1 4 oz jar roasted red pepper well drained and pat dry
- 2 clove garlic peeled
- 1 tablespoon lemon juice
- 1 ½ teaspoon Creole or Cajun seasoning
- ½ teaspoon wasabi paste or prepared horseradish [more or less to your taste]
- Line a large baking sheet with paper towels. Set aside. Thoroughly drain pickles and pat dry.
- To make breading: In a large bowl, sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.
- In a separate bowl, whisk together the buttermilk and eggs.
- To coat with breading: Toss pickle chips with ¼ cup of dry seasoned flour-cornmeal mixture. Dip the flour coated pickle slices into buttermilk egg wash then back into the dry breading.
- To cook: Heat 5-inches of oil in a heavy bottomed pot to 350°F. Maintain the oil temperature around 350-360°F while cooking for best the results.
- Drop breaded pickles into the oil separately. Cook for about 2-3 minutes until golden on both sides, gently turning as needed.
- Remove with a slotted spoon to paper towel lined baking sheet to drain. Seasoning lightly with salt or additional Creole seasoning immediately. Repeat process cooking in batches.
- Serve with the Creole dipping sauce on the side.
- To prepare the sauce in advance: Place all of the dipping sauce ingredients into a blender and pulse until combined. Chill thoroughly for at least 2 hours or overnight prior to serving. (Yield: approximately 1 ½ cups)