Kickin Dippin Fry Sauce Recipes

Steps:

• Combine the mayonnaise, ketchup, vinegar, seasoned salt, black pepper and cayenne in a bowl and whisk until smooth. Store in the fridge.

Steps:

• Combine all ingredients, mix well. Add additional pepper if desired.
• You can serve immediately, but it will taste better if the flavors are given the chance to "meld" in the fridge for a few hours (or days) before serving.

Steps:

• For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
• For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
• In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl.
• Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
• Serve the wings with the dipping sauce on the side.

Steps:

• Whisk ingredients together.
• Excellent baste for chicken and ribs.

Steps:

• In a small bowl, mix together the ketchup, steak sauce, horseradish, salt and pepper. Serve with homemade fries or onion rings.n

Steps:

• In a small bowl, mix together the ketchup, steak sauce, horseradish, salt and pepper. Serve with homemade fries or onion rings.

Steps:

• In a small bowl, mix together the ketchup, steak sauce, horseradish, salt and pepper. Serve with homemade fries or onion rings.n

Steps:

• In a small bowl, mix together the ketchup, steak sauce, horseradish, salt and pepper. Serve with homemade fries or onion rings.n

Steps:

• In a small bowl, mix together the ketchup, steak sauce, horseradish, salt and pepper. Serve with homemade fries or onion rings.

Steps:

• In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.
• In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated.
• In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated.
• Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
• Quick Pickles:.
• In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt. Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container. Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles.
• Buttermilk Ranch Dippin' Sauce:.
• In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.
• Cook's Note:.
• Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil.