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For the Dill Pickle Ranch Sauce. Mix the ½ cup mayo, ½ cup sour cream, ½ cup buttermilk, 2 tsp pickle juice, 1 TBSP chopped fresh dill (or 1 tsp dried dill), ½ tsp garlic powder, and salt and pepper, together with a fork or whisk in a small bowl. Stir in the chopped dill pickles. Adjust seasoning if need be.

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Lay pickle slices in a single layer on paper towels and gently press down to draw out as much moisture as possible. In a small bowl, mix together flour, cornmeal, cajun seasoning, paprika, and garlic powder. Set aside. Have buttermilk ready in a separate bowl. Line a baking tray or cutting board with parchment paper.

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Directions. 1 Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375°F. 2 In a wide, shallow bowl, combine the flour, cornstarch, salt, pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk together the buttermilk and egg to combine.

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Pour oil in a large Dutch oven to a depth of 1 inch. Heat oil to 375°F over medium-high. Meanwhile, whisk together remaining 1 cup buttermilk and 3 teaspoons hot sauce in a shallow dish. Whisk together cornmeal, flour, and remaining 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper in a separate shallow dish.

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Set Up Dredging Stations: In a shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon granulated garlic, 1 teaspoon kosher salt, 1/2 teaspoon seasoned salt, and 1/2 teaspoon ground black pepper. This is your seasoned flour mixture. In another shallow bowl, beat eggs. In a third shallow bowl, add panko breadcrumbs.

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Set in the air fryer oven or basket, and set the temperature to 400 degrees F for 7 minutes. (air fryer setting) After 5 minutes, flip and air fry for another 7 minutes (air fryer setting) Meanwhile, in a small mixing bowl, mix the ingredients for the dipping sauce. Plate, serve and enjoy!

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Instructions. Layer some paper towels on counter top and spread out pickle chips in a single layer. Pat dry with additional paper towels. Mix together all dipping sauce ingredients and set aside for serving. In a wide, deep skillet, add oil about 1-inch deep. Fit skillet with a thermometer and heat to 375F.

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Heat oil in a deep frying pan to 350°F (180ºC). Fry the pickles until golden brown on the bottom, and then flip (or use a grid to submerge). Remove excess grease with paper towels. Make the sauce by mixing all the ingredients together in a bowl. Serve the fried pickles hot with the dipping sauce.

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How To Make Fried Pickle Dipping Sauce. To make a delicious dipping sauce for fried pickles, follow this simple recipe: Mix the Mayonnaise and Ketchup: Combine the mayonnaise and ketchup in a bowl. Mix them well until they are fully incorporated. Add Pickle Juice: Add the dill pickle juice to the mixture.

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Instructions. Add oil to frying pot and start to heat to 375 degrees F. Pat the dill pickle slices dry with paper towels. Add the milk and egg to a bowl and beat well. In another bowl, mix the flour, cornstarch, garlic powder, onion powder, black pepper, and Creole seasoning.

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Grab a third bowl and whisk together 2 cups Panko bread crumbs, ½ teaspoon garlic powder, optional ½ teaspoon dill, ¼ teaspoon salt, and ¼ teaspoon paprika. Set the bowls directly next to each other. Pat 24 dill pickle chips (or slices, or chips) dry with paper towels, trying to absorb as much liquid as possible.

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Here's how to make it: Preheat the oven to 375 degrees F. Place red peppers on a baking sheet and roast for 20-30 minutes. Let the peppers cool then remove the skin, stem, and seeds. Add the peppers, almonds, garlic, olive oil, smoked paprika, and salt to a food processor or blender and blend until smooth.

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In a medium size bowl whisk the flour, cornstarch, paprika, onion powder, and garlic powder. Pour in the milk and stir until lumps are out of the batter and smooth. Dip each pickle into the batter and add to the hot oil. Fry for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and put on a paper towel.

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instructions. Add oil to frying pot and start to heat to 375°F. Pat the dill pickle slices dry with paper towels. Add the milk and egg to a bowl and beat well. In another bowl, mix the flour, cornstarch, garlic powder, onion powder, black pepper, and Creole seasoning.

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Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside. Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry.

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How to Make Fried Pickles. Heat oil to 375 F. Line a baking sheet or cutting board with parchment paper. Set aside. In a bowl mix together flour and spices. Set aside. In another bowl combine buttermilk and egg. Set aside. Dip pickle slices into buttermilk egg mixture, and shake off excess.