Chicken-Fried Pierogies

Chicken-Fried Pierogies



  • 1 box Classic Cheddar or your favorite variety of Mrs. T's® Pierogies
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 cups flour dredge (see recipe below)
  • Canola oil for frying
  • 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
Fried Pickles:
  • 1 cup flour dredge (recipe above)
  • 2 large kosher pickles, cut into round slices
  • Canola oil for frying


  1. 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.
  2. Place buttermilk, eggs and flour dredge 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.
  3. To serve, place fried pierogies and fried pickles on serving plate. Serve with Ranch dressing.
Flour Dredge:
  1. Place all ingredients in a large mixing bowl and mix until thoroughly combined.
Fried Pickles:
  1. Place flour dredge in a small mixing bowl. Dip the pickle slices in the flour dredge and coat thoroughly. Shake off excess.
  2. Fry at 350°F in canola oil for approximately 3 minutes until golden brown.
Classic Cheddar

Classic Cheddar

You can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket. Delicious.

Mrs. T’s Classic Cheddar Pierogies are perfect for quick snacks and easy dinners!