Ingredients:

• Canola oil
• 3 cup dill pickles chips
• 1 egg
• ½ cup buttermilk
• ½ cup milk
• 1 Tbsp flour
• 1 tsp cornstarch
• 1 tsp hot sauce
• 1 Tbsp pickle juice
• ½ tsp salt
• ½ tsp pepper
• 1 cup flour
• ½ cup bread crumbs
• ½ cup cornmeal

Instructions:

1. In a large pot, add canola oil about 4” up. Heat to 375.
2. Pat pickles dry with a paper towel. Mix egg, buttermilk, milk, 1 T flour, cornstarch, and hot sauce, and pickle juice in a bowl. Whisk until smooth. Add pickles and mix until evenly coated.
3. In a gallon bag, add salt, pepper, flour, bread crumbs, and cornmeal. Close the bag and shake to mix all the dry ingredients together.
4. Using a strainer spoon, scoop ⅓ of pickles into the gallon bag and shake after closing the seal (make sure to strain as much liquid out as possible). Use your hands to scoop out a handful of pickles and shake gently to get rid of excess powder. Add to oil individually in order to keep them from sticking together.
5. Pickles will begin to float to the top. Stir with a slotted spoon occasionally. When golden brown, scoop out onto a paper towel.
6. Serve with ranch and enjoy!