Heat the oil. Attach a deep-fry thermometer to a Dutch oven or large, heavy-bottomed pot.
Pour in oil to a depth of 2 inches and heat over medium-high heat until the thermometer registers 375°F (190°C). 2. Prepare the breading station.
In a shallow bowl, whisk together the egg and heavy cream.
In a second shallow bowl, use a fork to combine the crushed pork rinds, grated Parmesan, garlic powder, paprika, and cayenne pepper. 3. Bread the pickles.
Working in small batches, dip the dry pickle slices into the egg wash, allowing any excess to drip off. Immediately transfer to the pork rind mixture and press firmly on all sides to ensure a thick, even coating. 4.
Fry until golden. Carefully place the breaded pickles into the hot oil in a single layer, being careful not to overcrowd the pot.
Fry until deep golden brown and crispy, about 1 to 2 minutes per side. 5.
Drain and serve. Use a spider strainer or slotted spoon to transfer the fried pickles to a wire rack to drain.
Serve immediately with ranch dressing or your favorite dipping sauce for the best texture.
Pat the pickle slices completely dry with a paper towel before breading. This is the most crucial step to help the coating stick and prevent the oil from splattering.
Do not overcrowd the pot.
Frying in small batches ensures the oil temperature remains stable and that each pickle chip gets perfectly crispy.
