Chicken-Fried Pierogies by Chef Jose Garces

Chicken-Fried Pierogies by Chef Jose Garces
  • Total Time (min) 45
  • Prep Time (min) 30
  • Ingredients 27
  • Servings 4

Ingredients

  • 1 (16-ounce) box Mrs. T’s® Classic Cheddar Pierogies
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 cups flour dredge (see recipe below)
  • Canola oil for frying
  • Buttermilk Ranch sauce (see recipe below) or use your favorite premade Ranch dressing
  • Fried pickles (see recipe below)





  • Flour Dredge
  • 1 ½ cups all-purpose flour
  • 2 teaspoons freshly ground black pepper
  • 1 ½ teaspoons freshly ground white peppercorns
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1/8 teaspoon ground dried sage
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon cayenne
  • 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
  • Fried Pickles
  • 1 cup flour dredge (recipe above)
  • 2 large kosher pickles, cut into round slices
  • Canola oil for frying

Directions

  • Bring a large pot of water to a boil. Place pierogies in boiling water until they are no longer frozen in the center, about 2 minutes. Remove pierogies from the water and cool in the refrigerator for 10 minutes.
  • Place buttermilk, eggs and flour dredge and in 3 separate bowls. Working one at a time, dip the pierogies in the buttermilk, then in the eggs and lastly in the flour dredge. Once all the pierogies are dredged, fry at 350°F in canola oil for approximately 3 minutes until golden brown.
  • To serve, place fried pierogies and fried pickles on serving plate. Serve with Ranch sauce.

  • Flour Dredge
  • Place all ingredients in a large mixing bowl and mix until thoroughly combined.
  • Buttermilk Ranch Sauce
  • Place all ingredients in a mixing bowl. Whisk to combine and season to taste with salt.
  • Fried Pickles
  • Place flour dredge in a small mixing bowl. Dip the pickle slices in the flour dredge and coat thoroughly. Shake off excess.
  • Fry at 350°F in canola oil for approximately 3 minutes until golden brown.