Step by step

Method

4 steps

1. 1

   Drain 1 jar (16 oz) dill pickle chips and pat them very dry with paper towels — wet pickles make the coating slide off. Soak in 1 cup buttermilk for 5 minutes while you heat the oil.

2. 2

   Pour oil into a heavy pot to about 1½ inches deep and heat to 350°F (a pinch of flour should sizzle immediately). Mix 1 cup all-purpose flour, ½ cup cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, optional ½ teaspoon cayenne, and a pinch of salt in a shallow bowl.

3. 3

   Lift pickles from the buttermilk, dredge in the dry mix, and shake off the excess so you get a thin even coat. Fry in small batches 2–3 minutes, flipping once, until deep golden and crisp — don't crowd or the oil temp drops and they go greasy.

4. 4

   Drain on a wire rack (not paper towels alone — that steams the crust) and season lightly with salt while hot. Serve immediately with ranch. You want shatter-crisp golden pickle chips with a tangy dill bite — not soggy pale coating or oil-logged chips.