1 cup buttermilk
1 large egg
I cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Vegetable oil for deep frying
4 large, crisp dill pickles cut widthwise into 3/4-inch chips
In a bowl, whisk together the buttermilk and egg until well blended. In another bowl, whisk together the flour, baking powder, and salt, add to the buttermilk mixture, and stir until well blended and smooth.
In a medium cast-iron skillet, heat about two inches of oil to 375 degrees. Dip the pickle chips in the batter, fry a few at a time in the oil until golden brown, about 3 minutes, drain on paper towels and serve hot.
(The Glory of Southern Cooking; Jim Villas; Wiley 2007)