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Prepare Dill Pickle Chips.
You need Buttermilk.
Provide Gluten Free Multipurpose Flour.
Use Gluten Free Cornmeal.
Provide Garlic Powder.
Provide Onion Powder.
You need to prepare Salt & Pepper to your liking.
Provide Egg.
Provide Milk.
You need Oil.
Prepare Sriracha.
Provide Ketchup.
Use Mayo.

Drain pickle chips on paper towel and leave to soak in buttermilk for 20 minutes, at least. (I used homemade buttermilk and refrigerated it.).
Place a 2-inch deep pan on stovetop at medium-high heat while you prepare the battered pickle chips..
Combine the dry ingredients in a shallow bowl, making sure to mix thoroughly. Add additional seasonings here as you prefer..
Combine the egg and milk in a seperate dish, whisking until combined..
Now, remove pickles one at a time, dipping in the egg and coating in the dry mixture on both sides before gently slipping the pickle into the hot (not popping) oil..
Allow pickles to fry until floating and slightly golden. Flip as you will, but keep in mind that Gluten Free flour does not brown as well as regular flour..
Remove pickles to paper-towel lined plate to drain..
Combine equal parts Sriracha, Ketchup, and Mayo to taste and use as a dip for your crunchy fried pickles..
Enjoy!.

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