Fried Pickle Chips

O'Charley's Copycat Recipe

1 (24 oz.) jar of dill pickles, drained and dried on paper towels
1 teaspoon garlic powder
1/2 cup buttermilk
1/4 cup Frank's hot sauce
1 gallon canola or vegetable oil
2 cups all purpose flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper

Mix together garlic powder, buttermilk and hot sauce.  Add the drained pickles and marinate for at least 30 minutes. Preheat oil to 350 degrees, using either a deep fryer or a fry thermometer and a large dutch oven. Whisk together the flour, cornmeal, salt and pepper.  Add marinated pickles to the flour mixture and toss to coat.  Using hands, shake off excess flour and transfer to a wire cooling rack.  Repeat until all pickles are breaded. Add pickles to oil using either the basket of your deep fryer or a spider strainer.  Fry pickles in batches, until golden brown, about 4-6 minutes.  You might need to move them around with either a wooden spoon or the strainer to prevent sticking.  Transfer to a paper towel-lined plate and sprinkle with salt while hot.  Serve with Old Bay Mayonnaise.

Old Bay Mayonnaise:
3/4 cup mayonnaise
1 large clove of garlic
3/4 teaspoon Old Bay seasoning
1 1/2 tablespoons lemon juice

Peel and chop the garlic, sprinkle with a generous pinch of salt, and mash to a paste with the side of a chef’s knife. Transfer to a small bowl and combine with the mayonnaise, lemon juice, and  Old Bay. Season to taste with more lemon juice or Old Bay.