Ingredients

The following ingredients have 8 Servings
  • 1 jar whole dill pickles
  • 2 large eggs (, beaten)
  • 1/2 cup buttermilk
  • 1 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 pinch cayenne
  • vegetable or canola oil for frying (, (depending on the size of pan you use))

Instruction

  • Slice the dill pickles 1/4 inch thick with a crinkle cut knife and dry them very well between sheets of paper towels.
  • Add your flour, salt, black pepper, garlic powder, paprika and cayenne to a bowl and mix.
  • Add the eggs to the buttermilk in a separate bowl and whisk to combine.
  • Add the pickles to the dry ingredients and coat.
  • Remove from the dry ingredients.
  • Add the pickle chips to the milk mixture one at a time and dredge back through the dry ingredients a second time.
  • Coat all the pickle chips before you begin frying, once you start frying you won't have time to mess with the pickle chips and your fingers getting caked in egg/breading mixture.
  • Heat your oil to 350 degrees.
  • Fry the pickles in small batches to avoid crowding, for two minutes or until golden brown.
  • Remove and drain onto a brown paper bag. If you drain the oil onto paper towels the pickles will soften from the steam it creates.
  • Serve with ranch or honey mustard dipping sauce.