Monday, November 16, 2009

Deep Fried Bread 'n Butter Pickles with Comeback Sauce

Bread & Butter Pickles coated in cornmeal & flour & deep fried.

Bread 'n Butter Fried Pickles

Who knows where it started, but I'm fairly certain that it's pretty much a southern thang to deep fry pickles. I'd venture to guess that somebody was frying up something and had some pickles nearby and a lightbulb went off with them wondering "hmmmm..... wonder what a fried pickle might taste like?" as they plopped a couple in the frying pan.

Now mostly you hear about dill pickles being fried, but me, I like the sweeter ones better (imagine that) and to me the bread and butter pickles are just perfect. It's not that I don't enjoy the dill version, I do, but they are pretty tart and I have to have a balance with my tart! Wickles Pickles are exceptional because of their spicy sweetness. Of course dill pickles are good if that's your preference (I like the thinly sliced ones) and some folks enjoy the whole pickles spears. All I know is that fried pickles are good!

In my little ole opinion, the absolute perfect companion to fried pickles - bar none - is a Mississippi original. Good ole Comeback Sauce. There just isn't anything else that can come close. Okay... if you're feeling particularly lazy, you could get by with my husband's Lazy Man's KetMayo sauce too. We actually use that a lot if we don't have a batch of Comeback Sauce made up already because, well, it's fast! Ranch dressing is also good with fried pickles, but use your favorite dipping sauce.

So yeah, fried pickles. Course you don't have to make this many, just make a few. What the heck - step out of the box and give 'em a try sometime! They're a nice snack and a great appetizer.

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Recipe: Deep Fried Bread 'n Butter Pickles

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 5 min | Yield: About 4 to 6 servings

  • Vegetable or canola oil, for frying
  • 1 quart jar of bread and butter pickle chips
  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • Comeback sauce (click here for recipe), or your favorite dipping sauce

Preheat fryer to 350 degrees F. Drain the pickles and pat dry with paper towels; set aside. In a medium size bowl, combine the flour, cornmeal, salt, pepper, Cajun seasoning, garlic powder and paprika; set aside. In another bowl, combine the beaten eggs with the buttermilk and hot sauce. Dip the pickles into the wet mixture; then dredge until fully coated in the dry mixture. Fry at 350 degrees F until golden brown, about 2 minutes; drain on a rack over paper towels. Serve immediately with Comeback Sauce, Ket-Mayo Sauce, ranch dressing,  or your favorite dipping sauce.

Cook's Notes: Substitute stone-ground grits for half of the cornmeal. May also substitute dill pickles, already cut, or cut yourself, or use pickle spears. I love Wickles Pickles, or homemade Fire 'n Ice pickles for these!


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Posted by on November 16, 2009
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  1. When we were going to college there was a place in the local mall that sold these. You could get sweet or dill. I remember the first time I made these for my kids. They were pretty skeptical but after trying they loved them too. I'll have to give your version a try. They are really addicting. REALLY addicting.

    Thanks for the reminder.

  2. I love fried pickles! A local restaurant serves them here, and I always get them when I go there.

  3. My sister inlaw and I made this recipe today. We couldn't decide which kind of pickle to use so we used bread 'n butter, claussen dill, and mt. olive dill...a quart of each. We had a lot of family over, so we weren't consuming all of these ourselves. Everyone LOVED them. There was not a winner in which pickle was best. They were ALL fantastic. Thanks so much for this recipe.

  4. Yum Joy!!! And you are so welcome.

    Thank you so much for taking the time to come back and leave a comment. That means a lot to me. So glad that your friends and family enjoyed the pickles - I love them too!

  5. The pickles came out great and the comeback sauce was a big hit! Thanks!

  6. I don't know where YOU had your first fried pickle, but the first one I can remember was at Catfish Charlies. (Are you old enough to remember when they served fried chicken thighs instead of those nasty patties?) I was thinking of ole CF Charlies and their fried pickles and wondering if they were still around (they are, google is my friend lol) and lamenting the fact that every time I have tried to fry pickles I have failed miserably. So I said to myself, I'll bet Mary has a fried pickle recipe and technique that even i can't screw up.

    So I searched and bread and butter came up not dill...... ok, I thought, I'll at least look....... and you just HAD to use Wickles. I had never heard of Wickles until I saw them on another recipe of yours. The next day I was at Sherries, and guess what? She had Wickles. I didn't read the jar, I just bought them for your recipe of........ well I don't remember what it was. I was gonna make that recipe, I swear I was. I really was. Then I opened the jar to see just exactly what a Wickle was.......... bread and butter AND spicy!!!!!!!!!!!!!! Boy Howdy.

    Those poor little Wickles never had a chance bless their hearts. They never saw what was coming. Up in Wickle heaven the Wickle heavenly host was praying for them but it did no good. Me and honey went through that jar like that murdering, Yankee, arsonist Sherman went through Georgia during the war of Northern Aggression. I was a Wickle vampire and drank their blood (the juice). They didn't even make it back to the house. I turned the car around to get some more, but alas I had bought the last jar she had........ just damn.

    So back to the fried Wickles: is there a special technique for "drying" out the pickles? Every time in the past when I try to make fried pickles, it's like I don't get them dry enough first and they are "leaking" through the batter at the same time the oil is trying to crisp them up and all I get is a soggy mess of yuck. You wouldn't think someone could turn a pickle into an inedible glop of yuck, but I sure can. What am I doing wrong? I need to get this worked out before I sacrifice some Wickles, that would be as bad as spilling a beer........ a crime I'm telling you......


    1. I'm not for sure but it had to be a catfish house - might have been Charlies! Yeah, the Wickles have a kick for sure but they sure are good, as you discovered LOL! The only thing I do is let them drain good like in a colander and then pat them dry with paper towels. Give that a try!


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