Recipe from Taste of the South
Vegetable oil (for frying)
1 cup self-rising cornmeal mix
1/4 cup all-purpose flour
2 tablespoons buffalo wing seasoning
1/2 teaspoon ground black pepper
1 egg, lightly beaten
1/2 cup milk
2 cups dill chips, well drained
In another bowl, combine egg and milk.
Dip dill chips in milk mixture and roll in cornmeal mixture. Fry pickles in batches for approximately 3 minutes per batch until golden brown. Drain on paper towels.
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