Dill Fried Pickles | Blue Jean Chef - Meredith Laurence

Ingredients

• 4 to 6 large dill pickles (sliced in half or quarters lengthwise)
• ½ cup all-purpose flour
• 2 eggs (lightly beaten)
• 1 cup plain breadcrumbs
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons fresh dill leaves (dried well)
• vegetable oil (in a spray bottle)
• ¼ cup reduced-fat mayonnaise
• ¼ cup buttermilk
• ¼ cup non-fat Greek yogurt
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• salt and freshly ground black pepper