One good batter can open up a whole lot of possibilities. This country fry batter starts with seasoned flour and a buttermilk mixture, and today we're putting it to work on pork chops, dill pickles, and even bacon. Deep fried bacon? That ought to be against the law!

The ingredients are simple, but we're giving everything a little extra attention when it comes to the coating. We're going to double baptize it: dry mixture, wet mixture, back through both, and finish in the flour.

The dry dredge starts with all-purpose flour, baking powder, cornstarch, and our Original Seasoning. Your favorite all-purpose seasoning blend will work, too. The cornstarch helps the coating stick and gives you that crispy finish.

For the wet mixture, whisk together buttermilk, an egg, baking powder, and more cornstarch.  Give it a good mixing so it's ready for dipping.

That's your starting point. The pork chops get a little of the wet mixture stirred into the dredge, the pickles get liquid smoke in their wet mixture, and the bacon gets grated jalapeño.

Use these mixtures with one of the preparations below. Each example includes its own additions, resting time, and frying directions.

A thick pork chop needs a little attention before you coat it. Tenderize these boneless chops to about ¼ inch thick so the meat can cook through without the crust getting too dark.

• 1 batch Country Fry Batter, prepared as separate dry and wet mixtures

• 2 boneless center-cut pork chops, 6–7 ounces each

• Oil, for deep frying

Tenderize the pork chops with a meat tenderizing hammer until about ¼ inch thick. Prepare the dry dredge and wet mixture, then stir ½ cup of the wet mixture into the dry dredge with a spoon.

Coat the chops in the dry mixture, then the wet mixture. Repeat both coatings and finish in the dry mixture. Shake off any excess flour and place on a wire rack for about 5 minutes.

Meanwhile, heat enough oil for deep frying in a Dutch oven or deep fryer to 350°F. Fry the chops for about 4–5 minutes, turning occasionally and gently to keep the coating intact, until golden brown, crispy, and cooked through. Transfer to a wire rack to drain and serve warm.

The first thing these pickles need is a chance to dry. Pat them well with paper towels, then let them sit on a wire rack for about 10 minutes. A light dusting of cornstarch comes next, followed by that country fry coating.

• 1 batch Country Fry Batter, prepared as separate dry and wet mixtures
• 1 jar sliced dill pickle chips, 24 ounces
• 2 teaspoons liquid smoke
• Additional cornstarch, for dusting
• Oil, for deep frying

Pat the pickle chips dry with paper towels and transfer to a wire rack for about 10 minutes. Lightly dust both sides with cornstarch. Prepare the dry dredge and wet mixture, adding the liquid smoke to the wet mixture.

Coat the pickles in the dry mixture, then the wet mixture. Repeat both coatings and finish in the dry mixture. Place on a wire rack for at least 10 minutes.

Meanwhile, heat enough oil for deep frying in a Dutch oven or deep fryer to 350°F. Fry for about 2–3 minutes, until golden brown. Transfer to a wire rack to drain and cool. Serve warm or at room temperature.

Meanwhile, heat enough oil for deep frying in a Dutch oven or deep fryer to 350°F. Fry for about 2–3 minutes, until golden brown. Transfer to a wire rack to drain and cool. Serve warm or at room temperature.

For the grand finale, we're deep frying bacon. Cook the thick-cut slices about three-quarters of the way first, then let them cool. Grated jalapeño goes into the wet mixture before the bacon gets its double baptizing.

• 1 batch Country Fry Batter, prepared as separate dry and wet mixtures
• 1 large jalapeño, grated
• 6 slices thick-cut bacon
• Oil, for deep frying

Coat in the dry mixture, then the wet mixture; repeat both coatings and finish in the dry mixture. Let rest on a wire rack for about 10 minutes. 

Coat cooled bacon in the dry mixture, then the wet mixture; repeat both coatings and finish in the dry mixture. Let rest on a wire rack for about 10 minutes. 

 Meanwhile, heat enough oil for deep frying in a Dutch oven or deep fryer to 350°F. Fry for 2–3 minutes, until golden brown and fully cooked. Transfer to a wire rack to drain and cool. Serve warm or at room temperature.

These three recipes are just a starting point. You can use this batter for other foods, adjusting the preparation and frying time as needed.

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