Seasoned Fried Potato Wedges

Seasoned Fried Potato Wedges recipe

Southern Fried Pickles with Creamy Rémoulade


  • Vegetable oil, for frying
  • 1 cup whole buttermilk
  • 2 large eggs
  • 2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
  • 1 cup all-purpose flour
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (we used table salt)
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
  • Creamy Rémoulade
    • 1 ½ cups mayonnaise
    • 3 tablespoons ketchup
    • 1 tablespoon minced green onion
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons Creole seasoning (we used Zatarain’s)
    • 2 teaspoons hot sauce (we used Frank’s RedHot Original)


  1. First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
  2. Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
  3. Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
  4. Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
  5. Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.

This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !

We got this recipe from Paula Deen’s magazine.

We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.

Take care everybody !

Pickle-Brined Chicken Tenders


  • 1 cup dill pickle juice (we used juice from a jar of Mt. Olive Dill Pickle Slices)
  • 8 chicken tenderloins
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground black pepper (we used freshly ground black pepper)
  • ¾ teaspoon onion powder
  • 1 cup whole buttermilk
  • Dill pickle slices, buttermilk biscuits (we used Pillsbury Grands! Buttermilk Southern Homestyle biscuits) and honey mustard (we used Homemade Honey Mustard), to serve


  1. Take a resealable bag and add to it the chicken and pickle juice, sealing the bag afterwards. Place it in the fridge for 6 to 8 hours (I chose to flip the bag once in a while to ensure that all of the chicken had a chance to marinate in the pickle juice).
  2. Take a small Dutch oven out and pour the vegetable oil in until it fills up the Dutch oven halfway. Set the heat to medium until the oil reaches 350 degrees.
  3. In a shallow dish, mix together the flour, salt, pepper and onion powder until combined. Pour the buttermilk into a medium-sized bowl. Take the chicken out of the marinade, shaking off any excess pickle juice. Place the chicken tenders in the flour mixture to coat, shaking off any excess flour. Dip the coated chicken into the buttermilk, making sure it’s fully coated before returning it to the flour mixture where you gently press the flour onto the chicken so it’s entirely coated again with flour mixture. Place the coated chicken on a wire rack where any excess batter can drip off. Place a couple of chicken tenders into the 350 degree oil to fry for 8 minutes or until the chicken is fully cooked (reaches 165 degrees), turning the chicken occasionally during that time so that one side doesn’t get cooked more than the other. Once the chicken is cooked, place it on a paper towel-lined plate, sprinkling additional salt and pepper on afterwards if desired. Place the chicken on the bottom half of a biscuit, topping with pickle slices and honey mustard (if you want), placing the top half of the biscuit on afterwards.

This turned out to be a delicious chicken sandwich ! Without any toppings, you can still taste the pickle juice from the chicken, it’s just more on the subtle side. Adding the pickle slices on brings the flavor out much more and adds a crunch to the sandwich. If you don’t like eating pickle slices though, the honey mustard tastes really good paired with the chicken !

We got the chicken tender recipe from Taste of the South and the honey mustard recipe from Food Network.

We weren’t paid in any form to promote Mt. Olive, Pillsbury, Taste of the South or Food Network.

Take care everybody !