Ingredients:

  • 16 oz dill pickle chips, patted bone-dry
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 cup fine-ground yellow cornmeal
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 cup cold buttermilk
  • 1 large egg
  • 1 tbsp hot sauce
  • 1 cup panko breadcrumbs, lightly crushed
  • 2 cups neutral oil for frying

Instructions:

  1. Drain the pickles and spread them across a double layer of paper towels. Press firmly with more towels until the surface is matte and dry.
  2. Dust the dried pickles lightly with 1/4 cup cornstarch and toss to coat thoroughly. This creates a primer for the batter.
  3. Prepare the assembly line in three bowls: Bowl 1 contains the flour, cornmeal, and spices. Bowl 2 contains the whisked buttermilk, egg, and hot sauce. Bowl 3 contains the crushed panko.
  4. Heat 2 inches of oil in a heavy skillet to 375°F (190°C).
  5. Dip each primed pickle into the spiced flour mix, then the buttermilk mixture, and finally press firmly into the panko.
  6. Fry in small batches for 2–3 minutes, flipping once, until deep golden brown. Maintain oil temperature above 350°F.
  7. Transfer pickles to a wire cooling rack set over a baking sheet to prevent sogginess. Season with sea salt while hot.