Chicken-Fried Pierogies

Chicken-Fried Pierogies

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


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


  • 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


  1. Flour Dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.
  2. Buttermilk Ranch Sauce: Place all ingredients in a mixing bowl. Whisk to combine and season to taste with salt.
  3. Pierogies: Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes.
  4. Remove pierogies from water and cool in refrigerator 10 minutes.
  5. 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.
  6. Once all pierogies are dredged, fry in deep fryer at 350 degrees F in canola oil, approximately 3 minutes until golden brown.
  7. Repeat flour dredge process with pickle slices and fry for 3 minutes.
  8. To serve, place fried pierogies and pickles on serving plate.
  9. Serve with Buttermilk Ranch Sauce.

Recipe used with permission from Chef Jose Garces.

Source: Mrs. T's Pierogies