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Chicken-Fried Pierogies

Chicken-Fried Pierogies

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


Flour Dredge

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. To make 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


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