Recipe Details

Ingredients

• Vegetable oil, for frying

• 2 c. 

  all-purpose flour 

• 1/4 c. 

  cornstarch

• 2 tsp. 

  kosher salt

• 1 1/2 tsp. 

  ground black pepper

• 1/2 tsp. 

  paprika

• 1/2 tsp. 

  garlic powder

• 1/2 tsp. 

  onion powder

• 1 c. 

  buttermilk

• 1 

  egg

• 16 oz. 

  dill pickle chips, drained and patted very dry

• Ranch dressing, for serving

Description

• 1. Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375°F. 
  2. 2In a wide, shallow bowl, combine the flour, cornstarch, salt, pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk together the buttermilk and egg to combine.
  3. 3Place one-fourth of the pickle slices in the buttermilk mixture and gently stir with a fork to coat. Using a slotted spoon, drain the pickles well, then place them in the flour mixture and toss to coat. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.   

Tip: Pie plates make a great vessel for your flour and buttermilk mixtures.