These Cajun fried pickles use a flour, egg, and breadcrumb coating with Claymore Cajun Seasoning. A separate mayo-ketchup dipping sauce gets another teaspoon of Claymore, so measure the coating and sauce seasonings separately.
Strain the pickles and pat them dry before coating. Set up three dishes: flour with one tablespoon of Claymore, whisked eggs, and plain breadcrumbs with another tablespoon of Claymore. Coat each pickle in that order before frying.
Mix the dipping sauce while the oil heats
The recipe heats vegetable oil to 355–375°F. Mix the mayonnaise, ketchup, and the separate teaspoon of Claymore, then refrigerate the sauce while you fry. Serve the finished pickle chips with the dipping sauce.
Pickle chips get a flour, egg, and breadcrumb coating seasoned with Claymore Cajun before frying. Mix mayonnaise, ketchup, and a separate teaspoon of Claymore for the dipping sauce and keep it refrigerated until serving.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
