- 1 small jar 16 oz of sliced dill pickles
- 1/2 cup buttermilk
- 1 cup all purpose flour
- 1/2 cup Italian breadcrumbs
Pour about 2 inches of oil in pot being used for frying. Heat to 350°F.
In a small bowl, mix together flour and breadcrumbs. Keep the buttermilk in a separate bowl. Dip pickle slice in buttermilk, then flour mixture, then again in buttermilk and again in flour mixture, so there is a double coat.
Gently place into hot oil. Repeat with other pickles. Fry a few at a time until they are golden brown. Remove finished pickles from hot oil and place on a paper towel to drain some of the oil. Repeat process with remaining pickles.