Chicken-Fried Pierogies

Crispy and Savory Pierogi Delight

Total TimeTotal Time

25 minutes. This includes the boiling of pierogies, cooling, and frying.

Culinary-MakesMakes

Serves: 4-6. Perfect for a fun and hearty meal or snack.

Experience a delightful twist on classic pierogies with our Chicken-Fried Pierogies, coated in a seasoned flour dredge and fried to golden perfection. Served with ranch dressing and crispy pickles, this dish is a savory treat that combines comfort food with a crunchy texture.

Flour Dredge

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons freshly ground white peppercorn
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1/8 teaspoon ground dried sage
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper

Pierogies

  • 1 box (16 ounces) Mrs. T’s Classic Cheddar Pierogies
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 cups flour dredge (recipe below)
  • canola oil
  • large kosher pickles, cut into round slices
  • ranch dressing

Directions

  1. To make flour dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.
  2. To make pierogies: Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes. Remove pierogies from water and cool in refrigerator 10 minutes.
  3. 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. Once all pierogies are dredged, fry in deep fryer at 350 F in canola oil, approximately 3 minutes until golden brown. Repeat flour dredge process with pickle slices and fry 3 minutes.
  4. To serve, place fried pierogies and pickles on serving plate. Serve with ranch.

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