You will need:
Three or four large dill pickles
2 cups all purpose flour
Salt (to taste)
Pepper (if preferred)
Cayenne pepper
Buttermilk or egg wash
Two open top containers (I prefer pie plates for this)
Paper towels.
Place buttermilk (or egg wash) in one open top container. Reserve 1/2 cup flour. Place 1-1/2 cup flour in another open top container, add salt, pepper, and cayenne to taste, and mix.
- Heat about 1/2" oil in a pan to just below the smoking point (of the particular oil you are using--peanut or canola oil work best).
- While your oil is heating, slice your pickles, lengthwise or crosswise to your preference.
- Pat the pickle slices dry on a paper towel.
- Dust your pickle slices with all purpose flour.
- Dip the dusted slices in buttermilk or egg wash.
- Put the dipped slices immediately into your flour/coating mixture.
- Carefully set your breaded slices in your hot oil. Flip once and remove when golden.
- Drain fried pickles on paper towel or a wire rack.
