Fried dill pickles are an uber popular appetizer here in the South. Dill pickle chips are either battered or breaded and then fried until crispy and golden. My personal preference is to make them with a crisp and crunchy breading. You can find them on the menu at many sports bars and steakhouses and when making them at home we’re usually watching a football game or NASCAR race. The truth is we don’t need very much of an excuse.
To make this simple breading, I prefer to combine flour and cornmeal adding a kick with creole seasoning. It’s the perfect compliment to the dipping sauce and mighty tasty, too! There’s something magical about that breading combination and the creamy Creole dipping sauce on the side is an absolute must.
Find this recipe here: http://www.melissassouthernstylekitchen.com/fried-pickles-with-a-creole-dipping-sauce/
