I fell in love with fried pickles at first sight. The first time I ever tried them was about 5 years ago in a restaurant called Scotty's Brewhouse in Indianapolis. A co-worker of mine introduced them to me. Nowadays you can find them at several restaurants including one we visit often - Buffalo Wild Wings. I love pickles and the crunchy coating just makes them that much better. This was the first time I've ever made them from scratch and they turned out wonderful!
Source: Cinnamon Spice & Everything Nice
24 oz. dill pickle chips (like Mt. Olive)
vegetable, canola or peanut oil for frying
2 c. flour, divided
2 c. panko crumbs
sea or kosher salt and fresh black pepper
2/3 c. buttermilk
Drain the pickles in a colander, blot dry with paper towels.
Set up a dredging station by adding a cup of the flour to a shallow bowl or dish. In a medium mixing bowl whisk buttermilk and egg together. Mix the flour and panko together in a large, shallow pan or dish, season with salt and pepper.
Meanwhile heat a 1/2 inch oil in large, deep-sided skillet to 350-360 degrees. Coat pickles with flour then buttermilk/egg then panko crumbs, pressing the crumbs onto the pickles. Fry in batches 1-2 minutes, depending on size, until golden brown, flipping pickles over once. Drain on paper towels. Serve with buttermilk ranch dressing.