Chicken-Fried Pierogies

Ingredients

Flour Dredge

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons freshly ground white peppercorn
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 1/8 teaspoon ground dried sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper

Buttermilk Ranch Sauce

• 2 cups buttermilk
• 1 cup mayonnaise
• 1 tablespoon hot sauce (Crystal brand recommended)
• 1 teaspoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon finely chopped chives

Pierogies

• 1 (16 ounce) box Mrs. T's Classic Cheddar Pierogies
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 2 cups flour dredge
• Canola oil
• Large kosher pickles, cut into round slices
• Buttermilk Ranch Sauce

Instructions

Flour Dredge

1. In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.

Buttermilk Ranch Sauce

1. Place all ingredients in a mixing bowl. Whisk to combine and season to taste with salt.

Pierogies

1. Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes.
2. Remove pierogies from water and cool in the refrigerator for 10 minutes.
3. Place buttermilk, eggs and flour dredge in three separate bowls. One at a time, dip pierogies in buttermilk then in eggs and finally in flour dredge.
4. Once all pierogies are dredged, fry in deep fryer at 350 degrees F in canola oil, approximately 3 minutes until golden brown.
5. Repeat flour dredge process with pickle slices and fry for 3 minutes.
6. To serve, place fried pierogies and pickles on serving plate.
7. Serve with Buttermilk Ranch Sauce.

Notes

Pair Classic Cheddar Pierogies with a buttermilk Ranch sauce in Chef Garces's Chicken-Fried Pierogies.