Crispy Deep-Fried Dill Pickles

Passo 1

Drain the dill pickles and pat them dry with paper towels. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. In another dish, whisk the eggs and buttermilk together. Dip each pickle slice into the flour mixture, then the egg mixture, and finally coat with breadcrumbs. Heat oil in a deep fryer or skillet to 350°F (180°C). Fry the coated pickle slices in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels. Serve hot with your favorite dipping sauce or ranch dressing.