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Heat vegetable oil to 350°F in a deep pot.
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Place flour into a bowl and season with salt, pepper, garlic powder and paprika. Stir together.
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In a separate bowl, crack the egg and gently whisk.
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Pour the breadcrumbs into a separate bowl.
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Take the dry sliced pickles and place into the flour mixture to coat. Followed by the egg wash, then into the breadcrumbs and then into the oil to fry for 2-3 minutes until golden brown.
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Take out and place on paper towels to drain. Serve with a side of Lee Kum Kee Sriracha Mayo for dipping.