Instructions

1. Strain a jar of dill pickle chips. Drain the slices of their pickle juice by laying them on paper towels. Flip them over to drain from both sides of the slices. Return them to the empty jar.

2. Pour enough buttermilk into the jar to cover the pickle chips. Add some garlic powder to taste. Include your favorite hot sauce to taste for spicy deep-fried pickles, if desired. Close the jar tightly and turn it over a few times to mix the marinade. Soak the pickles for 30 minutes to an hour.

3. Combine all-purpose flour with about one-third as much corn meal in a bowl. Mix in about half as much cornstarch as corn meal. Add salt and pepper to taste. Include other seasonings you want to use such as dried dill or thyme, or chile powder for heat. Make enough to coat both sides of all the pickle chips you're frying.

4. Preheat cooking oil in a deep-fryer, Dutch oven or skillet to 350 degrees Fahrenheit.

5. Drain the pickle slices from their marinade and dredge them in the breading mixture. Gently shake any excess back into the bowl. Drop the coated pickle chips carefully into the oil to prevent splashing.

6. Deep-fry the pickle chips for about three minutes, until they're golden brown. Scoop them out of the oil with a slotted metal spoon and let the excess drip off. Drain the pickles on clean paper towels.