Heat oil to 350° F. If using a deep fryer, use the amount of oil specified by the manufacturer. If using a pan on the stovetop, fill oil to about 2” deep. Line a baking sheet with paper towels and set aside, for your finished fried pickles.

Line a separate baking sheet with a layer of paper towel. Set desired number of pickle chips on paper towel to absorb the pickle juice. Pat the tops of the pickles with another paper towel.

For Bowl In a cereal-size bowl, place 1/2 cup of the flour.
For Bowl In a medium bowl, whisk together the remaining 1 cup of flour, cornmeal, baking powder,salt, pepper, and cayenne. Add the beer and stir until all lumps are gone.
For Bowl In a cereal-size bowl, place the bread crumbs.
Add just a few pickles at a time to Bowl tossing to completely coat each pickle with flour.I like to use separate hands for the different coating dips, which helps to keep the multiple diping proces a bit cleaner

So here I use my left hand to coat pickles with flour,and to add them to Bowl.
In Bowl turn floured pickles to completely coat with batter,again using my left hand.This coating will be wet/messy–and then lightly shake off excess batter and transfer pickle to Bowl.
In Bowl lightly coat each pickle with bread crumbs, using a fork to flip the pickle. With your clean right hand, very carefully release the coated pickle into the hot oil.Cook until golden brown on both sides,about 1to2 min.per side.

Using a large fork or metal spatula, lift pickle up out of the oil, resting it up against the side of the fryer to drain excess oil for a couple seconds, and then remove pickle to prepared paper towel lined pan. I like to do 4 to 5 pickles at a time, rotating them in and out of the fryer.

Enjoy immediately – fried food is always best when eaten right away! Serve with your favorite souce.