Ingredients
Egg Wash
- 2 large eggs
- 3 tablespoons water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Flour Mix
- 1 cup organic corn masa (nixtamalized)
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- a pinch of cayenne
Bread Crumbs
- 3 slices gluten free bread (or sourdough if you aren’t GF)
Pickles
- 16 ounces fermented dill pickle chips
- Beef tallow (or lard, or duck fat)
Instructions
- Preheat your oven to 350° F.
- In a medium bowl, whisk together the egg wash ingredients.
- In a separate medium bowl, whisk together the dry flour mix ingredients.
- Cube 3 slices of gluten free bread and toast in the oven for about 10-15 minutes until dry and crumbly. Remove the bread from the oven (but leave the oven on) and let the bread cool completely.
- Pulse the bread in a food processor to make GF bread crumbs. Place the bread crumbs in a separate medium bowl.
- At this point, you should have three bowls, one with the flour mix, one with the egg wash, and one with bread crumbs.
- Drain the pickles from the brine and pat dry with paper towels.
- Place the pickles in a single layer on a parchment paper lined baking sheet.
- Place the pickles in the oven for 10 minutes to dry them out just a little bit.
- Take the pickles out of the oven and let them cool for five minutes.
- Heat enough tallow in a medium-deep pot to be about 3 inches deep. Heat to about 350° F.
- Dredge the pickles through the eggwash shaking off any excess.
- Then toss them in the flour mix, shaking off any excess.
- Then dip them in the eggwash again, coating well and shaking off any excess egg.
- Then toss them in the bread crumbs until they are fully coated in bread crumbs.
- Using a fry strainer, gently place all the breaded pickles into the hot oil. Cook for about 8 minutes, until they are golden brown and crispy.
- Strain from the hot oil and place on a paper towel lined baking sheet.
- Serve with the best fried pickle dipping sauce.
