yield: 4 servings
prep time: 10 minutes
cook time: 20 minutes

This recipe combines two Southern favorites: pickles and fried foods. There was a restaurant called Toots in my college town, Bowling Green, Kentucky, that had the best fried dill pickle chips in the world! When my husband and I were dating, we went there every time he came to town—it became our place. When I made this version, he gave it the thumbs-up! We like dipping these chips in ranch dressing.

• High-quality oil for frying
• 1 large egg
• 2 tablespoons heavy whipping cream
• 1 cup finely crushed pork rinds
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1 (16-ounce) jar dill pickle rounds, drained
• 1 cup Ranch Dressing (here) or other dip of choice, for serving (optional)

1. Attach a candy thermometer to a Dutch oven or other large heavy pot, then pour in 2 inches of oil and set over medium-high heat. Heat the oil to 375°F.

2. In a shallow dish, whisk together the egg and cream. In another shallow dish, use a fork to combine the pork rinds, Parmesan cheese, garlic powder, paprika, and cayenne.

3. In small batches, dip the pickles in the egg wash and then in the pork rind mixture, making sure to press the crumbs onto all sides of the pickles.

4. Working in batches, carefully place the pickles in the hot oil and fry until golden brown, 1 to 2 minutes per side. Use a mesh skimmer or slotted spoon to remove the pickles from the oil and place on a paper towel-lined plate to drain. Serve immediately with the dipping sauce of your choice. The pickle chips are best eaten the day they are made.