Flavor-packed pickle chips dipped in buttermilk and breadcrumbs, then fried until crispy—serve hot with your favorite creamy dip.

1 (16 oz) jar sliced dill pickles

1 cup all-purpose flour

1 teaspoon Italian seasoning

¾ teaspoon kosher salt, divided

½ teaspoon black pepper

½ teaspoon garlic powder

½ cup buttermilk

2 large eggs

2 cups Italian seasoned breadcrumbs

4 cups canola oil, for frying

Ranch or blue cheese dressing, for serving

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Prep Pickles: Drain pickles and pat dry thoroughly between paper towels.

Prepare Dredging Stations:

In one bowl, mix flour, Italian seasoning, ½ tsp salt, pepper, and garlic powder.

In another bowl, whisk together buttermilk and eggs.

In a third bowl, place breadcrumbs.

Coat Pickles:

Dredge each pickle slice in the flour mixture, dip in buttermilk-egg mixture, then coat in breadcrumbs.

Heat Oil: In a deep pot, heat canola oil to 350°F (175°C).

Fry Pickles: Fry coated pickles in batches for 2–3 minutes until golden brown.

Drain & Season: Transfer to paper towel-lined plate. Sprinkle with remaining ¼ tsp salt.

Serve: Serve warm with ranch or blue cheese dressing.

Make Spicy: Add cayenne to flour mix for a spicy version.

Pickle Variations: Try spears or bread-and-butter pickles for different flavors.

Alternate Coatings: Use crushed crackers or cornmeal for a unique texture.

Air Fryer Option: Spray breaded pickles with oil and cook at 400°F for 10 minutes, flipping halfway.