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Fried Pickles With Pickled Ranch Dip

cooking.nytimes.com
  • 35 minutes
  • Serves 6

INGREDIENTS

1 3/4 cups

bread and butter pickle chips

1/2 cup

mayonnaise

3 tbsp

dill

3 tbsp

chives

1/2 tsp

garlic salt

1/4 tsp

onion powder

1 cup

buttermilk

1 serving

kosher salt and pepper

3 cups

vegetable oil

3/4 cup

flour

3 tbsp

hot sauce

1 1/4 cups

seasoned bread crumbs