Dill Pickle Chips and Alabama White Sauce


picklesFried pickles are one of my favorite fried foods, and I love fried things, so that’s sayin’ something! These pickles are Cajun seasoned (though not very spicy) and coated in a very basic buttermilk-flour batter. In my opinion, the dill pickle is the only type of pickle that should be fried. The saltiness of the pickle is an absolutely perfect compliment for the crunch of the batter.

As far as I’m concerned, deep frying things in a home kitchen is quite possibly the grossest and most appalling cooking activity. Normally, I would recommend avoiding it at all costs. So, I am challenging anyone who would like to try this recipe in a skillet with just an inch or two of oil to do so because I would love to hear the results!! I am desperate to find a way of doing this that does not involve deep frying.

As of now, this recipe does involve deep frying, but despite the oiliness and excess of oil that results, I would definitely encourage everyone to try it because these dill pickle chips are ahhhmazing!

White sauce, or as we call it in northern Alabama “whyyyte sauce”, is a very particular kind of BBQ sauce. In northern Alabama, if you order barbecue, the natural way of serving it is with this mayonnaise-vinegar sauce that was developed by Bob Gibson in 1925. (You can find out more about the regionality of BBQ sauces in Garden & Gun’s The Southerner’s Handbook.) White sauce has an extremely limited geographical reach and just so happens to be very different from its tomato-based counterparts, but it is somewhat similar to a Carolinian pepper-vinegar sauce. This white sauce recipe is courtesy of my dad, who was born and raised in Decatur, AL, the home of Big Bob Gibson’s BBQ!

For the mayo in white sauce I will always and forever recommend Duke’s. I actually get my Duke’s mayo shipped to me via amazon, because I cannot buy it in California and I am NOT kidding it is just that good. (Feel free to read more about the magic of Duke’s here.)

picklesFinally, I know that the last step about baking them after frying them may seem really superfluous, but it will give them the crunch that makes them so very satisfying to eat!

Dill Pickle Chips with Alabama White Sauce


for the Pickles
32 ounces sliced, dill pickles
1 egg
1 cup buttermilk
1 tablespoon flour
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon oregano
2 cups AP flour
1 quart vegetable oil for frying

for the White Sauce
1/2 cup mayonnaise
5-6 tablespoons white vinegar
1 tablespoon black pepper
1 teaspoon Lawry’s seasoned salt
4-5 drops Worcestershire sauce

picklesFirst, to make the pickle chips: Make sure you drain the pickles and pat them dry a bit.

picklesWhisk together the egg, buttermilk, 1 tbs flour, and Worcestershire sauce together in a small bowl.

picklesIn a larger bowl, mix together the salt, pepper, cayenne, oregano, and the rest of the flour.

picklesBe sure to bread all of the pickles before frying, they cook very quickly and you really don’t want to be stuck trying to do everything at once with boiling oil in the kitchen! To bread them, first, dip the pickles (one by one) in the buttermilk mixture.

picklesThen, coat them generously in the flour mixture. You can lay them all out on a plate or large platter, they shouldn’t be too sticky.

In a large pot, over medium heat, get the vegetable oil up to 350°F. (Throw a bit of batter in there to test it, if it starts spitting and bubbling, you’re ready to go!) Cooking the pickles 6-10 at a time, let them crisp to a golden brown and then gently lift them out of the oil and onto a draining plate.

picklesWhen you are done frying the pickles, preheat the oven to 450°F. Arrange them on a baking sheet and bake them for about 5 minutes.

picklesThey are ready to come out after they have browned a bit and gotten very very crispy.

picklesThen, make the white sauce:

Whisk the mayonnaise, vinegar, pepper, Lawry’s, and Worcestershire sauce together until it foams. You are welcome to make this sauce as thin or thick as you like (by adjusting the vinegar). I love very thin white sauce, and usually add a larger amount of vinegar.

picklesServe up your pickles and white sauce!









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