Ingredients
whole dill pickles,1 jar
2eggs,beaten
½cupbuttermilk
1cupflour
1tspsalt
¼tspblack pepper
1tspgarlic powder
½tsppaprika
1pinchcayenne
vegetable oil,or canola oil for frying
Preparation
Slice the dill pickles to ¼-inch thick with a crinkle cut knife. Dry them very well between sheets of paper towels.
Add the flour, salt, black pepper, garlic powder, paprika and cayenne to a bowl, then mix.
Add the eggs to the buttermilk in a separate bowl, then whisk to combine.
Add the pickles to the dry ingredients to coat.
Remove from the dry ingredients, then add the pickle chips to the milk mixture one at a time.
Dredge back through the dry ingredients a second time.
Coat all the pickle chips before frying.
Heat the oil to 350 degrees F in a large pot.
Fry the pickles in small batches for 2 minutes or until golden brown.
Remove and drain onto a brown paper bag.
Serve with ranch or honey mustard dipping sauce, and enjoy!
