You will need:
3 pickles, sliced into medallions
1 egg, whisked
1/2 cup pork rinds, crushed into powder
1/4 cup bacon fat *you can sub for any oil of choice
Preheat cast iron over medium. Add bacon fat.
Slice pickles into small medallions and place on paper towel to strain juices. This takes about 5 minutes. You can also dab the pickles with an additional paper towel to ensure no moisture remaining.
In a small bowl, whisk the egg. Set aside.
In another small bowl, add crushed pork rinds. Set aside
Using a few pickle slices at a time, add to egg mixture. Give them a mix, then add to crushed pork rinds. Ensure there is an even coating.
Place coated pickled in the heated oil & fry for 3 minutes, then flip for additional 2 minutes.
Once removed from heat, let pickles sit on a dry paper towel to absorb oil.
Serve immediately with dip of choice.