I always start by patting the pickle chips dry with paper towels. This helps the coating stick better and keeps the oil from splattering.

In a bowl, I whisk together the buttermilk and egg until smooth. This is what gives the fried pickles that classic, slightly thick coating.

In another bowl, I combine flour, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper. This blend is what creates that signature crispy crust.

I dip each pickle slice into the wet mixture, then coat it well in the dry mixture. Make sure each slice is evenly covered for the best crunch.

I heat oil to about 350°F and carefully fry the pickles in batches for 2–3 minutes per side. Once they’re golden brown, I remove them and drain on paper towels.