Cracker Meal Fried Pickles
Serves:
8
Chef:
Chef Chris Kelly
Ingredients:
Cracker meal Breading
1-14oz box Cracker meal
2t Black Pepper
2T Onion Powder
2T Garlic Powder
1T Salt
1T Blackening Seasoning
Seasoned Flour
4 cups All Purpose Flour
2t Black Pepper
2T Onion Powder
2T Garlic Powder
1/2t White Pepper
Egg wash
½ Gallon Buttermilk
4 Whole Eggs
2-48 oz containers of Canola oil
Pickles- Two large jars either spears or chips or as many as you can stand to eat
Instructions:
Combine all breading ingredients in large container or a large brown paper bag, stir or shake to mix, and set aside.
Comments:
Pickling is a process of preserving vegetables, like the pickled cucumber, okra and green tomatoes dominated the Southern table and kitchens for over a hundred years, originally as a means to preserve the local crops. The pickle however has it’s most historical aspect to the South and to the Pensacola area because they were originally used as means of fighting off Scurvy with the local sailors and fisherman because of their high amount of vitamin C. Fried pickles, have in turn, been part of the Southern Culture and like a lot of traditional Southern and/or Soul foods, they were considered to be a “poor man’s” staple, not even getting notoriety until 1963 when Bernell Austin introduced them in his dinner, The Dutchess Drive in Atkins, Arkansas. This breading recipe and procedure could be used for all types of foods, from fish to, chicken, to vegetables.
