3kosher dill picklescut into slices just shy of ¼” thick and lightly patted dry (see note)
Dipping Sauce (optional, plain old Ranch dressing also works great for dipping!)
2TablespoonsRanch dressing
1TablespoonBBQ sauce
1teaspoonketchup
1teaspoonmayonnaise
Dash tabasco sauce
Dash of ground black pepper
Instructions
Fill a Dutch oven or heavy-bottomed saucepan 2-3" deep with oil for frying. Fix a frying thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F (190C) before you can begin frying, but this will take 10 minutes or so.
Vegetable oil
Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.
1 cup all purpose flour, ½ teaspoon Salt, 1 teaspoon ground black pepper, ¼ teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder
In a separate bowl, whisk together buttermilk and egg.
½ cup buttermilk, 1 large egg
Once oil has reached 375F (190C), prepare pickles for frying in batches of 3-4 slices
3 kosher dill pickles
Coat slices in flour mixture, gengly shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.
Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.
Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F (190C) before frying your next batch of pickles.
Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together all of the dipping sauce ingredients until combined.