just had these for lunch...if you havent had fried pickles, be prepared. addictive. serve with ranch or mustard or whatever you feel like dippin them in! also you can either fry the pickle chips or fry pickle spears...give them both a try
24 ounces dill pickle chips (Mt. Olive is the way to go)
vegetable or canola oil for frying
2 cups flour
2 cups panko bread crumbs
ground black pepper
2/3 cup of buttermilk
1. Drain the pickles in a strainer, blot dry with paper towels.
2. Put a cup of the flour in a bowl. Whisk the buttermilk and egg in another bowl. Mix 1 cup of flour in another bowl with the panko and season with salt and pepper.
3. Heat a 1/2 inch of oil in a large skillet. Coat pickles with plain flour then in the buttermilk egg mixture. Then dredge them in the panko mixture, pressing the crumbs onto the pickles. Fry in batches until golden brown on both sides. Drain on paper towels. Serve with buttermilk ranch dressing and yellow mustard.