Preparation Steps

• Drain the dill pickles very well and pat them dry with paper towels. This is crucial for crispy chips.
• In a shallow dish, whisk together the flour, cornstarch, cayenne pepper, paprika, garlic powder, and black pepper. Set aside.
• In another shallow dish, whisk together the buttermilk and beaten eggs.
• In a third shallow dish, place the panko breadcrumbs.
• Working in batches, dip each pickle slice first into the flour mixture, ensuring it's fully coated. Shake off any excess.
• Next, dip the floured pickle slice into the buttermilk mixture, letting any excess drip off.
• Finally, dredge the pickle slice in the panko breadcrumbs, pressing gently to coat evenly.
• Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
• Carefully add the coated pickle chips to the hot oil in a single layer, working in batches to avoid overcrowding the skillet. Fry for 2-3 minutes per side, until golden brown and crispy.
• Remove the fried pickle chips with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
• Serve immediately with your favorite dipping sauce.