You are here: Home » Recipes » Southern Fried Dill Pickles Southern Fried Dill Pickles Recipe by Patty Caldwell and Amy Lyles Wilson Yield 12 servings Salty, crunchy, juicy, and slightly spicy, fried pickle chips are a definite crowd pleaser. PrintEmail Ingredients 2 large eggs2 1/4 cups all-purpose flour, divided1 cup buttermilk1/2 teaspoon hot sauce1 teaspoon cayenne pepper1 cup cornmeal1/2 teaspoon black pepper Vegetable oil for frying1 (32-ounce) jar dill pickle slices Prepared ranch dressing for dipping Instructions In a medium bowl combine the eggs, 1/4 cup flour, buttermilk, hot sauce, cayenne pepper, and 1/4 teaspoon salt. In a separate bowl combine the remaining 2 cups flour, cornmeal, the remaining 1 teaspoon salt, and black pepper. Preheat the oil in a deep fryer to 375 degrees. Drain the dill pickle slices and dry slightly with a paper towel. Dip the slices into the buttermilk mixture and then in the cornmeal mixture. Deep-fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve with ranch dressing. Reprinted with permission from Y’all Come Over. Copyright 2013 by Nelson Books.