This is the second fried pickle recipe I have posted. This recipe is my favorite because the pickles are super cripy. The key is using tapioca starch, a Thai ingredient, in the breading. This is what makes it super-crispy, and it stays crisp. The breading is a bit spicy, but you can tone it down to your own taste.
You can also make a dipping sauce.
Crispy Fried Dill Pickle Chips
16 oz jar dill pickle chips, drained
1 cup buttermilk
1 cup tapioca starch
1/2 cup corn meal
1/2 Tbs kosher salt
1/2 Tbs freshly ground black pepper
1/2 Tbs garlic powder
1 Tbs chili powder
1 tsp cayenne pepper
1/2 cup mayonnaise
1/2 Tbs Sriracha hot chili sauce
Vegetable oil for frying
Place the drained pickle chips in a nonreactive bowl and pour the buttermilk over them, stirring to make sure chips are completely covered. Allow them to soak for at least 1/2 hour.
Meanwhile, in a medium mixing bowl, combine the tapioca starch, corn meal, salt, black pepper, garlic powder, chili powder and cayenne. Set aside.
In a small bowl, combine the mayonnaise and chili sauce to make the dipping sauce and set aside. In a fryer or deep pot, heat 1 to 2 inches of oil to 350 degrees.
Drain the pickles and dredge in the tapioca mixture. Shake off the excess and drop the pickles in the hot oil. Fry 2 to 3 minutes, turning once or twice, until they are golden brown. Remove the pickles from the oil and drain them on paper towels.
Serve the pickles hot with the dipping sauce on the side.