Instructions

• Pour 2 quarts vegetable oil into a large, heavy pot and heat to 350°F (use a deep-fry thermometer). Line a platter with a few layers of paper towels and set near the stove for draining fried pickles.
• Drain 16 ounces dill pickle chips in a colander to remove excess brine. Transfer the drained pickles to a medium bowl and pour 2 cups buttermilk over them so they are covered; set aside while you prepare the coating.
• In a separate large bowl, stir together 2 cups whole-wheat flour, 1 cup all-purpose flour, 2 teaspoons salt, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper until evenly combined.
• Working in small batches, use tongs or a fork to lift a handful of pickle chips from the buttermilk, letting excess buttermilk drip back into the bowl for a moment.
• Dredge the pickles in the seasoned flour mixture, coating each piece completely. Shake off excess flour so the coating is not clumpy.
• Carefully place the coated pickles into the hot oil in a single layer, being careful not to overcrowd the pot (fry in batches as needed). Maintain the oil temperature near 350°F; reduce heat if it rises too high.
• Fry the pickles until golden brown and crisp, about 1–3 minutes per batch (times may vary by pot and stove). Use a slotted spoon to remove the fried pickles.
• Transfer the fried pickles to the paper-towel–lined platter to drain. Repeat steps 4–7 with the remaining pickles and coating until all are fried.
• Let the fried pickles drain briefly on the platter, then serve warm.