I used the same batter recipe as I did with the Fried Green Tomato BLT, tweaking only a few things. I also really want to try making these chips with homemade pickles, rather than store bought, but I didn't have enough time, since I literally got the idea and made them the next day. I'd also be curious to try this recipe with bread and butter pickles. If any of you do, let me know how it goes.
3 tablespoons of mayonnaise
1 1/2 teaspoons of Sriracha (more depending on how spicy you want it)
1 1/4-inch-thick slice red onion, finely diced
3 tablespoons spicy brown mustard
1 1/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoon garlic powder
FRIED PICKLE CHIPS
6 small to medium, kosher dill pickles (or any variety of pickles you like)
1 cup all-purpose flour
1/2 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/2 cup of canola oil (or peanut oil)
Make the Mustard Sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
Make the Sriracha Mayonnaise: In a ramekin or small bowl, mix mayonnaise with Sriracha and adjust according to taste.
For the Fried Pickle Chips: Cut pickles in 1/2-1/4 inch slices. Place flour, milk, eggs, and bread crumbs in separate shallow dishes. Pour the canola oil in a cast iron skillet or pan, over medium-heat; the oil should be approximately 1/2 inch thick.
When you oil is hot (I always test it by sprinkling a little water in the oil, when it pops you know it's ready).
Dip pickle slices in milk, then flour, then eggs, then cornmeal. In the skillet, place batter covered pickles in the oil, careful that it may pop back, for 1-2 minutes on each side or until brown. After they’re done, remove and place on a paper towel to drain.
Pair Fried Pickle Chips with Mustard Sauce or Sriracha Mayonnaise...or both...and beer. This snack requires a good beer.