Prepare pickles by arranging them in a single layer, 1 inch apart, on a large plate lined with paper towels. Use more paper towels to press out as much liquid from pickles as you can. They need to be as dry as possible so that breading sticks. Once done, set pickles aside.
2 cups hamburger dill chips (sliced pickles)
Add peanut oil in a wide, deep skillet. Oil should come up at least 3 inches along the side of the pan. Heat oil to 350 degrees F (using a candy thermometer helps!) Line a large plate with more paper towels and set nearby.
2 quarts peanut oil
While oil heats, add four, cornmeal, and creole seasoning to a medium bowl, then mix well.
Add water and pickle juice to bowl, then whisk until batter ingredients are incorporated.
1/2 cup water, 1 tablespoon reserved pickle juice
Add dried pickles to batter, then toss to coat. Ensure that pickles are not sticking together and are completely coated, front and back.
Carefully drop coated pickles into hot oil, one at a time. If needed, use a pair of tongs or a long skewer to ensure pickles stay separated and are not sticking to the bottom of pan. Fry pickles until crispy and light golden brown, about 4 minutes. Transfer fried pickles to prepared paper-towel-lined plate. Repeat this step until all pickles are fried.
Serve immediately with ranch dressing for dipping (optional).
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