Guy Fieri Recipe | Crispy (Oven) Fried Pickles With Buttermilk Dipping Sauce


I LOVE pickles. Anything pickled is instantly better. This past weekend was Pickle Day in NYC’s Lower East Side, featuring several pickle and food vendors from the metro area. I’ve had most of the fancy pickles made in NYC, so I decided to try something new and picked up a container of Horman’s Best Pickles from Long Island. Their kosher dill pickles didn’t blow my socks off, but their spicy sours were very good. I used the kosher dills to recreate Guy Fieri’s fried pickle chips, which were damn tasty.




Oven Fried Pickle Chips with Buttermilk Dipping Sauce
  1. 4 medium-sized dill pickles
  2. 1 1/4 cups panko breadcrumbs
  3. 1 tsp garlic powder
  4. 1/2 tsp paprika
  5. 1/4 tsp salt
  6. 1/4 tsp cracked black pepper
  7. 3/4 cup all purpose flour
  8. 1 cup nondairy milk
  9. 1/4 cup raw, unsalted cashews, soaked in water for at least 1 hour (up to overnight)
  10. 1 tsp hot sauce
For the buttermilk dipping sauce
  1. Leftover cashew cream from the dill pickle chips (see below)
  2. 2 tsp dried dill
  3. 1 tsp onion powder
  4. 1 handful of fresh parsley
  5. 2 tbsp vegenaise
  6. 1/2 tsp apple cider vinegar
  7. juice of 1/2 lemon
  8. 1/2 tsp salt
  9. 1/4 tsp cracked black pepper
  1. Slice pickles into 1/2 inch thick discs. Put panko breadcrumbs into a food processor and pulse 10-20 seconds with garlic powder, paprika, salt and pepper.
  2. Combine nondairy milk and cashews and blend until smooth and frothy. Mix cashew cream with hot sauce and place in a shallow dish. Put flour and breadcrumbs in separate dishes.
  3. Bread pickles in the following order: flour, cashew cream and finally breadcrumbs.
  4. Place on an oiled (or lined with parchment) baking sheet and bake at 425 degrees F for 25 minutes, flipping once halfway through.
  5. For the dipping sauce, combine the leftover cashew cream from the pickle dredging, and the rest of the sauce ingredients and let sit while pickles are baking.
  6. Serve warm!
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