Buttermilk Dill Dip Food

BUTTERMILK DILL DIP

Steps:

• In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,

CRISPY FRIED PICKLES WITH BUTTERMILK DIPPING SAUCE

Steps:

• In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds.
• Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce.
• Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated.
• To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce.
• Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.

BUTTERMILK CHIVE DRESSING

Steps:

• In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.

BUTTERMILK DRESSING

Steps:

• In a medium bowl, combine all ingredients and whisk until well blended.
• Taste and adjust seasonings, if desired.
• Refrigerate and chill for several hours before using.

BUTTERMILK FRIED CHICKEN WITH DILL

Steps:

• Rinse chicken and pat dry; set aside.
• Fill a large frying pan to 1/2 its depth with cooking oil.
• Heat to 325 degrees.
• Combine flour, dill weed, garlic salt and pepper in a medium bowl.
• Fill another bowl with the buttermilk.
• Place chicken, one piece at a time in the buttermilk.
• Shake of excess milk.
• Coat lightly in flour mixture.
• Shake off excess flour.
• Dip again in the butter milk and the flour mixture.
• Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
• Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
• Drain on paper towels.
• Let stand for 5 minutes before serving.