Chicken-Fried Pierogies
TOTAL TIME
45
MINUTES
PREP TIME
30
MINUTES
INGREDIENTS
17
SERVINGS
4
Ingredients
- 1 box Classic Cheddar or your favorite variety of Mrs. T's® Pierogies
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 2 cups flour dredge (see recipe below)
- Canola oil for frying
- Your favorite premade Ranch dressing
- Fried Pickles (see recipe below)
Flour Dredge:
- 1 ½ cups all-purpose flour
- 2 teaspoons freshly ground black pepper
- 1 ½ teaspoons freshly ground white peppercorns
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1/8 teaspoon ground dried sage
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cayenne
Fried Pickles:
- 1 cup flour dredge (recipe above)
- 2 large kosher pickles, cut into round slices
- Canola oil for frying
Directions
- Bring a large pot of water to a boil. Place pierogies in boiling water until they are no longer frozen in the center, about 2 minutes. Remove pierogies from the water and cool in the refrigerator for 10 minutes.
- Place buttermilk, eggs and flour dredge in 3 separate bowls. Working one at a time, dip the pierogies in the buttermilk, then in the eggs and lastly in the flour dredge. Once all the pierogies are dredged, fry at 350°F in canola oil for approximately 3 minutes until golden brown.
- To serve, place fried pierogies and fried pickles on serving plate. Serve with Ranch dressing.
Flour Dredge:
- Place all ingredients in a large mixing bowl and mix until thoroughly combined.
Fried Pickles:
- Place flour dredge in a small mixing bowl. Dip the pickle slices in the flour dredge and coat thoroughly. Shake off excess.
- Fry at 350°F in canola oil for approximately 3 minutes until golden brown.
