Our Smoky Tomato Dressing infuses a mixture of tomatoes and capers with a hint of smoke and creamy mayonnaise to create one of our favorite dressings. Pour it over a Cobb or Wedge Salad or use it as a party dip with a veggie tray, but one of our favorite ways to eat this dressing is with our Kentucky Fried Habagardil Pickles!
Size: 12oz (355ml)
Kentucky Fried Habagardil Pickles
1 jar of Habagardil Pickles (Mild, Spicy, Bourbon, or whatever flavor you like)
1/2 cup Buttermilk
1 tsp Black Pepper
1 1/2 cups Weisenberger Mills Cornmeal (Kentucky's favorite!)
1/2 cups All-Purpose Flour
Canola Oil
3/4 cup Pops' Smoky Tomato Dressing, for dipping
Add the canola oil to a cast iron skillet until it is 1 inch deep and then heat to 365F degrees. Empty the pickles from the jar and pat them very dry with a paper towel. Combine the buttermilk and black pepper in a container for coating the pickle chips. Add the dry pickle chips to the seasoned buttermilk before tossing them a few at a time in the corn meal, and then place them on parchment paper while you finish breading the rest of the pickles. Once the oil reaches 365F, gently place the pickles into the skillet in small batches and deep fry for up to 2 minutes until golden brown. Pull from the oil and drain onto a paper towel before serving with Pops' Smoky Tomato Dressing. Dip and enjoy!