Fried pickles with chipotle ranch

Indulge in the crunchy delight of fried pickles with a spicy kick of chipotle ranch dressing. A fusion of tangy, crispy, and spicy flavors!

Ingredients:

• 1/2 cup whole buttermilk
• 1/2 cup mayonnaise
• Half a 1-ounce packet ranch salad dressing mix
• 1 tablespoon lemon juice
• 1 teaspoon chipotle chile powder
• Vegetable or canola oil, for frying
• One 16-ounce jar dill pickle chips
• 1 cup all-purpose flour
• 2 tablespoons Miss Brown’s House Seasoning, recipe follows
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground pepper

Instructions:

1. Prepare the chipotle ranch dressing: Combine buttermilk, mayonnaise, ranch dressing mix, lemon juice, and chipotle chili powder in a mixing bowl until well blended. Chill in the refrigerator until ready to use.
2. Prepare the pickles: Fill a Dutch oven with oil, ensuring it reaches a depth of 1 1/2 inches. Heat the oil to 190 °C.
3. Remove the pickles from the jar and place them in a single layer on a baking sheet lined with paper towels. Gently press to remove excess moisture.
4. Mix together the flour, House Seasoning, and 1 cup of water. Coat the pickles in the batter, allowing any excess to drip off. Fry the pickles in small batches until they turn golden brown and crispy, which takes about 1 to 2 minutes per batch. Place the fried pickles on paper towels to absorb excess oil. Serve the pickles with the chipotle ranch dressing.
5. Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Store this mixture in a tightly sealed container.

Summary:

• Calories: 2714 kcal
• Fat: 235 g
• Protein: 24 g
• Carbs: 137 g
• Potassium: 1335 mg
• Magnesium: 116 mg