Begin by draining the pickle chips in a small colander. Pat them dry. Set aside.
In a medium bowl, add the flour, garlic salt, pepper, paprika, and cayenne pepper. Whisk until well combined.
In another medium bowl, using a whisk, lightly beat an egg. Add the buttermilk and whisk until combined.
In a large pot, heat the oil over medium-high heat until it has reached a temperature of 375 degrees on a digital instant-read thermometer.
Meanwhile, begin coating the pickle slices in the flour mixture. Then dip them in the buttermilk and dredge them in the flour mixture once more. Continue this process until all of the pickle chips are coated.
Working in batches of 4-6, carefully lower the pickle chips into the hot oil. Allow the pickles to cook until golden and crispy, about 1 minute per side.
Carefully remove the fried pickles with a slotted spoon to a paper-towel-lined plate, allowing excess oil to drain. Serve immediately with dipping sauce.
In a small bowl, add ranch dressing, barbecue sauce, ketchup mayonnaise, and pepper. Stir to combine.
If you find yourself without buttermilk, don't fret! You can make your own! Pour 1/2 cup whole or two percent milk into a measuring cup, then add half a tablespoon lemon juice or white distilled vinegar. Allow the milk to sit at room temperature for 10 minutes, use as you would with buttermilk in any recipe.
Think twice about throwing out that pickle juice! Check out why you should never throw out leftover pickle juice!