Fried Pickles

Don’t make this one more complicated than it needs to be, goons. Bread those pickles and dredge them in the buttermilk. After that, you already know what to do: Drop ’em like it’s hot in the frying oil, until they’re nice and crispy and golden brown. And don’t you even think about skipping that sauce. When you hit that sour cream and mayonnaise with the tomato flavor from the ketchup and heat from that Creole seasoning? You’ve got yourself a game day winner.