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1
Take the dill pickles and cut them into thin circular slices. Be sure to remove the top and bottom edges. Set the sliced pickles aside.
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2
Crack eggs into a medium bowl or Tupperware container. Add pickle juice and milk to the eggs and whisk until creamy yellow and completely smooth. Set aside.
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3
In a large bowl or Tupperware container, add flour, corn flour, salt, paprika, garlic salt, black pepper, and onion powder. Stir until ingredients are fully mixed.
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4
Pour vegetable oil in a medium frying pan and set your burner to medium.
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5
While you are waiting for your oil to heat, dip sliced pickles, one by one, in the egg mixture. Then dip in the flour mixture. Double dip if you would like a thicker crust.
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6
Place the pickle in the frying pan! Or if you prefer, place them on a plate until you have coated all of the pickles and then fry them.
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7
Cook the pickles until they are golden brown. Place on a plate to cool. It helps drain some of the grease if you place a paper towel on the plate before putting them on it.
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8
If you would like a dipping sauce, fry sauce (see my recipe box) is easy to make and goes great on these!
