This recipe for fried dill pickle chips calls for a buttermilk Béchamel, a double coating and a mixture of crumbs and flour for light crunch. Served with along side is a simple dipping sauce of i part mayo and 1 part ranch dressing with some celery salt on top. Classic pub food, I have to admit, has been making for great party food lately and it's easy to see why frickles have attained cult status.
Click here for the recipe: http://www.gavethat.com/2015/08/deep-fried-pickles-frickles.html
