Ingredients:

  • 2 large (32 oz) jars Dill Pickle Chips
  • 1 cup Buttermilk
  • 1 large Egg, whisked
  • 1 teaspoon Hot Sauce (e.g., Tabasco)
  • 5 cups All-Purpose Flour
  • 1/2 cup Fine Yellow Cornmeal
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 4–6 cups Neutral Oil (Canola, Peanut, or Vegetable) for frying

Instructions:

  1. Drain the pickle chips thoroughly in a colander for 10 minutes. Lay the drained pickles on a double layer of paper towels and gently pat them until they are as dry as possible. This is crucial for a crispy coating.
  2. Prepare the Wet Soak: In a shallow dish, whisk together the buttermilk, egg, and hot sauce. Prepare the Dry Dredge: In a second shallow dish, whisk the flour, cornmeal, smoked paprika, garlic and onion powders, oregano, salt, and pepper until combined.
  3. Soak the dried pickles in the buttermilk mixture. Transfer them to a colander for 5 minutes to let the excess liquid drip off. Working in small batches, transfer the wet pickles to the dry dredge mixture, pressing firmly to ensure the coating adheres completely.
  4. Set the Coating: Place the coated pickles on a wire rack set over a tray. Chill in the refrigerator for a minimum of 30 minutes. This resting period helps the coating bond to the pickle and prevents it from falling off during frying.
  5. Heat Oil: Pour the neutral oil into a deep pot (enough for 2 inches depth). Attach a deep-fry thermometer and heat the oil to 350°F (175°C).
  6. Fry the Pickles: Carefully drop the coated pickles into the hot oil in small batches, ensuring you do not overcrowd the pot. Fry for 2–3 minutes, turning occasionally, until deep golden brown and exceptionally crisp. Maintain the oil temperature between 340°F and 350°F.
  7. Drain and Season: Remove the Fried Pickles using a slotted spoon or spider. Place them immediately on a clean wire rack (not paper towels, which can cause steaming). Sprinkle lightly with extra salt while they are still hot. Serve immediately with ranch dressing or comeback sauce.