Fried Pickle Chips

ROUNDHOUSE-KICK SAUCE

• 1/2 cup mayonnaise
• 2 tablespoons chili sauce
• 1 tablespoon ketchup
• 1 1/2 teaspoons white vinegar
• 1 1/2 teaspoons Sriracha chili sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon black pepper

FRIED PICKLES

• 1/2 cup whole buttermilk
• 1 teaspoon black pepper
• 1 (16-oz.) jar dill pickle chips, drained
• 1 1/2 cups finely ground cornmeal
• 1/2 cup (about 2 1/8 oz.) all-purpose flour
• Canola oil

• How to Make It

  Step 1

  Prepare the Roundhouse-Kick Sauce: Stir together mayonnaise, chili sauce, ketchup, vinegar, Sriracha, Worcestershire sauce, smoked paprika, salt, mustard, and pepper in a bowl. Cover and refrigerate until ready to use.
  Step 2

  Prepare the Fried Pickles: Combine buttermilk and pepper in a shallow dish; add pickles, and stir to coat.
  Step 3

  Stir together cornmeal and flour in another shallow dish. Add several pickles at a time, and toss to coat evenly with cornmeal mixture. Place on a baking sheet lined with wax paper or parchment paper.
  Step 4

  Pour oil in a large cast-iron skillet to a depth of 1 inch. Heat oil to 365°F over medium-high. Add pickles, in batches, and fry until golden brown and crisp, 1 to 2 minutes. Drain on paper towels. Serve with Roundhouse-Kick Sauce.
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