• 1 1/2 cups dill pickle chips pressed dry with paper towels ( I use Mt. Olive mini stuffers)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup buttermilk
  • 1 egg
  • oil for frying


  • 1/2 cup mayonaisse I use Duke’s
  • 2 tablespoons ketchup
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon Italian seasoning


  • Heat oil to 375 F.
  • Line a baking tray 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 into buttermilk mixture, shake off excess.
  • Next, coat the pickles in flour and shake off excess flour.
  • Place pickles on the prepared baking tray.
  • When all pickles have been coated with flour, coat them again. (Some of the flour from the first coating will be absorbed)
  • Quickly place the pickles in the hot oil (I did 2 batches)
  • Cook until golden brown.
  • Place on paper towels to drain.
  • To make the sauce, stir together sauce ingredients.
  • Serve the fried pickles immediately with the sauce.

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