Ingredients

The following ingredients have 20 Servings
  • 1/4 cup Greek yogurt
  • 1 tablespoon black peppercorns (crushed)
  • 1 teaspoon garlic dijon mustard
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/2 cup all purpose flour
  • 1 egg
  • 1/4 cup milk
  • 1 cup panko bread crumbs
  • 15 - 20 pickle chips
  • oil for frying
  • salt

Instruction

  • Combine yogurt, dijon, worcestershire, peppercorns and garlic powder together in a bowl.
  • Mix well.
  • Cover and refrigerate until ready to use.
  • Next set up an assembly line.
  • Place flour in a resealable plastic bag.
  • Whisk egg and milk together in a bowl.
  • Place panko bread crumbs in another resealable plastic bag.
  • Place pickles in flour, shake to coat.
  • Shake off excess flour and then dip pickles in egg/milk mixture.
  • Place pickles into panko bread crumbs and shake to coat.
  • Heat a large skillet over medium-high heat until hot.
  • Drop a panko bread crumb in the oil and if it sizzles the oil is hot enough.
  • Fry pickles, in batches if necessary, until golden brown and crunchy, about 1 minute per side.
  • Use tongs or a slotted spoon to transfer to a paper towel lined plate.
  • Sprinkle lightly with salt and serve with peppercorn dip.