Ingredients:
1 jar dill pickle chips, drained
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 large eggs
1/2 cup buttermilk
Vegetable oil for frying
➡️Instructions:
Drain the pickle chips well and lay them on paper towels. Pat them dry to remove excess moisture so the coating sticks properly.
In a shallow bowl, mix together the flour, cornmeal, salt, black pepper, garlic powder, and paprika. In another bowl, whisk together the eggs and buttermilk until smooth.
Dip each pickle chip into the egg mixture, letting any excess drip off, then dredge in the flour mixture. Press lightly to ensure an even coating. Place the coated pickles on a plate and let them rest for 5 to 10 minutes.
Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F. Fry the pickles in batches for 2 to 3 minutes, or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while still hot.
Serve warm with ranch dressing or your favorite dipping sauce for a crispy, tangy Southern appetizer.