Instructions:
Step 1
Drain the pickle slices and pat them dry with paper towels to remove excess moisture.
Step 2
In one bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Step 3
In a second bowl, whisk the eggs and buttermilk together.
Step 4
In a third bowl, add the cornmeal.
Step 5
Dip each pickle slice in the flour mixture, shaking off any excess.
Step 6
Next, dip it into the egg mixture, letting the excess drip off.
Step 7
Finally, coat it with cornmeal, pressing gently to ensure it sticks.
Step 8
Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F (190°C).
Step 9
Fry the pickles in small batches for 2-3 minutes on each side, or until golden and crispy.
Step 10
Use a slotted spoon to transfer fried pickles to a plate lined with paper towels.
Step 11
Serve hot with your favorite dipping sauces like ranch, spicy mayo, or barbecue sauce.
Pro Tips:
Dry pickles well to help the coating stick better and get crispier.
Keep oil hot around 375°F to avoid soggy or burnt pickles.
Serve immediately for the best crunch, or keep warm in a 200°F oven.
Nutrition (per serving, approx. 6 servings):
Calories: 250
Fat: 14g
Carbohydrates: 28g
Protein: 5g
Sodium: 800mg
Fiber: 2g
Sugar: 1g