Ingredients:

  • 16 oz dill pickle chips, chilled
  • 0.5 cup cornstarch
  • 1 cup all-purpose flour
  • 0.5 cup fine yellow cornmeal
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp black pepper
  • 0.5 cup full-fat buttermilk
  • 1 large egg
  • 1 tbsp pickle brine
  • 1 tsp hot sauce
  • 2 cups neutral oil for frying

Instructions:

  1. Pat the 16 oz dill pickle chips completely dry using lint free towels. Toss them in the 0.5 cup cornstarch until every crevice is coated in a fine white powder.
  2. Whisk the 0.5 cup buttermilk, 1 large egg, 1 tbsp pickle brine, and 1 tsp hot sauce in a shallow bowl until the mixture is a pale, uniform orange.
  3. In a separate bowl, combine the 1 cup flour, 0.5 cup cornmeal, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp cayenne, and 0.5 tsp black pepper. Whisk thoroughly to ensure the spices are evenly distributed.
  4. Dip a cornstarch coated pickle into the buttermilk mixture, let the excess drip off, then press it firmly into the flour cornmeal mix.
  5. Place the breaded pickles on a tray and let them sit for 5 minutes before frying.
  6. Heat the 2 cups neutral oil in your pot to exactly 375°F until the surface shimmers and a pinch of flour sizzles immediately.
  7. Carefully drop the pickles into the oil in small batches, avoiding overcrowding. Fry for about 2 to 3 minutes until the exterior is golden brown and the bubbles subside.
  8. Lift the pickles out with your spider strainer and move them directly to the wire rack until the excess oil has dripped away and the crust feels firm.
  9. Sprinkle with a tiny pinch of flaky salt immediately while the surface is still hot enough to let the salt adhere.