Ingredients:
- 1 jar (16 oz / 450g) Dill Pickle Chips (or thin slices), drained well
- 1 cup All-Purpose Flour
- 1/2 cup Fine Yellow Cornmeal
- 1 cup Buttermilk (full-fat preferred)
- 1 large Egg
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4-6 cups Neutral Oil (e.g., Canola, Peanut, or Vegetable) for deep frying
- 1/2 cup Mayonnaise (full-fat)
- 1 teaspoon Cajun Seasoning
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Worcestershire Sauce
- Hot Sauce (optional, to taste)
Instructions:
- Drain and Dry: Empty the jar of pickles. Spread the chips or slices on a cooling rack set over a tray or a double layer of paper towels. Pat them aggressively dry. For the dip, whisk together mayonnaise, Cajun seasoning, lemon juice, Worcestershire sauce, and hot sauce. Refrigerate.
- Set Up the Breading Station: In the first shallow dish, whisk together the buttermilk and egg. In the second shallow dish, whisk together the flour, cornmeal, cayenne, smoked paprika, garlic powder, salt, and pepper until fully incorporated.
- Breading Method and Rest: Working in small batches, dip the pickles into the Buttermilk Mix, then dredge them fully in the Dry Mix, pressing down lightly to adhere the coating. Transfer the coated pickles to a wire rack and let them rest for 10-15 minutes. This sets the coating.
- Heat the Oil: Pour 4-6 cups of neutral oil into a heavy-bottomed pot, filling it no more than halfway. Heat the oil slowly until it reaches 365°F (185°C). Maintain the temperature between 360°F and 375°F using a thermometer.
- Fry and Finish: Carefully drop 8-10 pickles into the hot oil. Fry for 2-3 minutes, stirring occasionally, until deep golden brown and crisp. Remove the pickles, immediately transfer them to a clean wire rack, and sprinkle generously with a pinch of fine salt. Bring the oil back up to 365°F between batches. Serve the fried pickles piping hot alongside the refrigerated Cajun Mayonnaise.