Frickled Pickles

• 1 egg
• 1/2 cup buttermilk
• 2 cups flour
• sea salt
• pepper
• 2 teaspoons cumin
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• chili powder
• peanut oil
• 1 (16 ounce) jar dill pickle slices (well drained)
• 1/4 cup tomato soup mix
• ranch dressing, for dipping

1. Mix together egg and buttermilk; whisk well; this is your wet station.
2. Mix flour, sea salt, pepper, cumin, onion powder, garlic powder and chili powder in a ziploc bag; this is your dry station.
3. Heat peanut oil to about 350 degrees Fahrenheit.
4. Dip pickles into egg and buttermilk mixture.
5. Place pickles into the flour mixture in the bag.
6. Shake until well coated.
7. Fry in hot oil until golden brown and crispy.
8. Drain on paper towels to soak up grease.
9. I serve these with Ranch dressing to dip.

egg, buttermilk, flour, salt, pepper, cumin, onion powder, garlic, chili powder, peanut oil, dill pickle, tomato soup mix, ranch dressing

Taken from www.food.com/recipe/frickled-pickles-387641 (may not work)