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Chicken-Fried Pierogies

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 Canola oil Large kosher pickles, cut into round slices Ranch dressing

To make flour dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined. 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. 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 degrees in canola oil, approximately 3 minutes until golden brown. Repeat flour dredge process with pickle slices and fry 3 minutes. To serve, place fried pierogies and pickles on serving plate. Serve with ranch dressing.