Fried Pickles

I've been on a mission lately to figure out how to cook some of our favorite restaurant appetizers. I think I finally have the "fried pickle" figured out. The real secret is the temperature of the oil. But for those of you that need "exact" instructions, this is what I did...

I soaked the dill pickle chips in buttermilk for an hour.

Tossed them in a mixture of two cups of flour and a tablespoon of seasoning (I used Tony's).

Then fried them at 375 degrees in peanut oil (just because we had some - I'm sure any oil would work fine) until they were golden brown.

Served with ranch dressing.

I fried them in a cast iron dutch oven and used a candy thermometer to measure the temp. A 16oz. jar of pickles was the perfect "appetizer amount" for six adults and a few kids.