- 10 minutes
- 3 minutes
- Drain the jar of pickles. Then dry them off with some paper towels. Set aside.
- In a small bowl, mix together flour, corn flake crumbs, paprika, onion powder, salt and pepper.
- Dump all of the drained pickles into the buttermilk. Gently shake off excess and put them into the flour-corn flake crumb mixture. Gently shake off excess
- Fry in about 2-3-inches of canola oil that is heated to 375 degrees F. Fry until they are golden brown, about 2-3 minutes. Remove from the hot oil with a slotted spoon and place on a half sheet pan lined with paper towels. Serve with ranch dressing.