I might consider myself a fried pickle connoisseur of sorts. I love fried pickles, and it's so hard for me not to order them when they're on the menu. Every restaurant has their own spin on the classic, whether it's fried dill chips, a surprising bread and butter pickle, spears, strips… there are just so many options!
My personal favorite is fried dill chips, with a super crunchy cornmeal crust.
These pickles are so delicious and couldn't be easier to make. My favorite brand of pickles doesn't sell chips, so I bough the whole pickles and sliced them up myself.
* 2 c. pickle chips
* 1 c. buttermilk
* 3/4 c. flour
* 1/4 c. yellow cornmeal
*1/2 tsp. garlic powder
* 1/2 tsp. onion powder
* 1/2 tsp. paprika
* salt, pepper
* 16 oz. vegetable oil, for frying
Drain the pickle chips from their juice and place in a measuring cup. Top with 1 c. buttermilk and soak while you prepare the dry ingredients. In a shallow bowl, combine flour, cornmeal, garlic powder, onion powder, paprika, salt and pepper. Mix together with a fork.
Use a slotted spoon to remove the pickles from the buttermilk mixture, then dredge them in the flour mixture. Shake off any excess flour and place them on a parchment lined cookie sheet while you prepare the rest.
Once all the pickles are coated, add oil to a 10 inch skillet (you want at least an inch of oil, if you have a bigger/smaller skillet, you may need more or less oil). Heat over medium heat for about 5 minutes, then test one of the pickles (if the oil is hot enough, it should immediately bubble up around the pickle). Fry the pickles in batches (don't crowd the pan too much or the oil will cool down) until golden brown, about 4-5 minutes. If the pickles are browning too quickly, reduce the heat slightly. Drain on a paper towel lined plate. Serve with ranch dressing, or as a garnish for Bloody Marti's. Enjoy!