Fried Pickles With Spicy Mayonnaise Recipes

FRIED PICKLES WITH SPICY MAYO RECIPE - (4.4/5)

Steps:

• Whisk mayonnaise, Sriracha, lemon juice, and garlic in a small bowl; season with salt. Pour grapeseed oil into a medium heavy saucepan; fit with deep-fry thermometer. Heat over medium heat until thermometer registers 350°F. Whisk flour, cornstarch, and baking powder in a medium bowl. Whisk in 3/4 cup seltzer water. Whisk in more seltzer, if needed, until batter is the consistency of heavy cream. Working in batches, coat pickle slices with batter, letting excess drip off, and add to oil one by one (to prevent them from sticking to one another). Fry, turning halfway through, until golden brown and crisp on both sides, about 3 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined plate. Serve with spicy mayo.

EASY SPICY FRIED PICKLES WITH GARLIC MAYONNAISE

Steps:

• Aioli -- just mix the mayonnaise, garlic and lemon and put in a small bowl and cover and refrigerate.
• Pickles -- In a large baggie I add the flour, salt, black pepper and cayenne and mix well. Then add in the pickles (Note: I like to dry off the pickles first -- you don't want them wet) and lightly toss. Make sure to dust off most of the flour. Set on a plate for Part II.
• Pickles Part II -- Grind the panko crumbs in a small food processor until you have a fine crumb mixture. Now in 2 bowls add the egg to one bowl and the panko crumbs to the other one. Dredge the pickles already dusted in flour in the egg and then into the panko crumbs to coat well and set on a plate ready to be fried.
• Pickles Part III -- In a large frying pan heat up the oil to 350 degrees or medium high heat. Now add 10 or so pickles at a time and fry until golden brown on each side. They only take a few minutes per side. Remove to a plate lined with a paper towel to let drain.
• Serve warm with the garlic aioli dip. A great change from fries with ketchup.

FRIED PICKLES WITH CHIPOTLE RANCH

Steps:

• Make the chipotle ranch: Whisk together the buttermilk, mayonnaise, dressing mix, lemon juice and chipotle chile powder until smooth. Cover and refrigerate until ready to serve.
• Make the pickles: Pour the oil to a depth of 1 1/2 inches in a Dutch oven. Heat to 375 degrees F.
• Drain the pickles and arrange in a single layer on a paper towel-lined baking sheet. Pat dry.
• Stir together the flour, House Seasoning and 1 cup water. Dip the pickles in the batter and let the excess drip off. Fry the pickles, in batches, until browned and crispy, 1 to 2 minutes. Drain on paper towels. Serve the pickles with the chipotle ranch.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

FRIED CHICKEN SANDWICH WITH SPICY MAYONNAISE

Steps:

• Pour the kefir, or buttermilk, or yogurt into a small dish and stir in the ½ teaspoon of hot smoked paprika, ½ teaspoon of salt, lemon juice, Dijon mustard, and maple syrup. Peel the garlic and mince or grate it in, too. Give a good stir, then add the chicken thigh and turn it in the marinade to make sure it's well coated. Cover the dish, then leave for at least 4 hours or up to 2 days in the fridge. (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen countertop for 20-40 minutes.)
• Take the chicken, in its marinade, out of the fridge in good time to get to room temperature before you start to cook it.
• Mix the flour with the remaining ¼ teaspoon each of hot smoked paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don't try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.
• Mix the garlic mayonnaise with the Chili Crisp oil and honey, and spread both pieces of a split burger bun (or a couple of slices of bread) with it. Put a plate lined with paper towels by (but not dangerously near) the stove, if you want to get rid of any excess fat once the chicken's cooked.
• Pour enough oil into your chosen pan to come about 1½ inches up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you want to be precise, and have a food thermometer, then you want the fat to be at 375ºF when the chicken goes in (and about 350ºF as it cooks).
• Using tongs, gently lower the chicken thigh into the hot oil, and cook for 3-4 minutes on each side, by which time the coating should be deep gold and very crisp and the chicken completely cooked through. Remove to the waiting paper-lined plate, remembering to take the pan of oil off the heat, and leave to stand for a couple of minutes while you shred some iceberg lettuce and get out your pickles. Put a handful of shredded lettuce on top of the mayo on the bottom slice, top with the fried chicken, add kimchi, pink-pickled onions and any other pickles you want. Scatter with a bit more lettuce and squidge on the top of the bun or second slice of bread. Go in cautiously: I have more than once burned my mouth.