How to make it
Heat vegetable oil to 350°F in a deep pot.
Place flour into a bowl and season with salt, pepper, garlic powder and paprika. Stir together.
In a separate bowl, crack the egg and gently whisk.
Pour the breadcrumbs into a separate bowl.
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.
Take out and place on paper towels to drain. Serve with a side of Lee Kum Kee Sriracha Mayo for dipping.