- First Plate: 1 Cup Flour--that's it, just flour
- Second Plate: 3-4 eggs whisked OR egg substitue (which is what I used because it's more of a consistent liquid). Here is where you add your flavor and seasoning because it stays trapped under the coating and doesn't slide off into the oil! I don't like much heat, but the Tobasco/Siracha will add a fun flavor background and I promise it's not too hot! Add 1-3 Tsp of Siracha and a 1/2 Tbsp of Grill Seasonining and whisk the egg mixture to encorporate.
- Third Plate: 1 Cup Flour, 1/2 to 2/3 cup of Corn Starch (Corn Starch makes your coating more crispy!)
- Fourth Plate--to place the prepped pickles ready to go into the oil
Step Three: Prep Oil. I use Peanut Oil because it fries better and generally makes coating lighter and crispier. I don't use a thermometer and have no real idea how hot it SHOULD be but turn the burner to about 6 (Med High). If it starts snapping on its own, it may be a bit too high. I then place several papertowls down and a wire cooling rack over them next to the stove.
Step Four: Coat. Take each pickle plank, coat each side with the flour, then place in the each in the egg wash and use a fork to flip and coat the pickle in the egg and place in the Flour/Corn Starch plate. Use a new fork to flip and coat and then place on a plate ready to go in the oil. My pan can fit about 7-8 pickle planks per batch, so I coat that many at a time.
Step Five: Fry. Place the coated pickles in the hot oil and wait til they are crispy and slightly browned then flip. If your oil isn't hot enough the coating will get oily instead of crisp. Take them about and let them cool on the rack. Hit them with a little grill seasoning or salt when they come out while they're hot.
Step Six: ENJOY! (oh and try them with a little bleu cheese dressing on top)
Step Seven: ONLY required if you're prepping this in someone else's kitchen--drain the used oil after it's cooled and wash out the pan; throw away all plastic plates and wipe down your mess.