Heat your oil to exactly 350°F. Pro Tip: Investing in a kitchen thermometer is highly recommended here; if the oil is too cool, the batter will soak up grease; if too hot, it will burn before the pickle warms through.

Before dipping, spread the pickle chips on paper towels and pat them until they are completely dry. Crucial: Any surface brine will cause the batter to steam from the inside out, making the coating fall off in the oil.

Whisk the flour, chicken broth, egg, and seasonings until the batter is smooth. It should be thick—resembling pancake batter. If it's too thin, it won't hold the "crunchy" ridges once fried.

Working in small batches, dip the dry slices into the batter and immediately place them into the hot oil.

Fry for 3–5 minutes. You are looking for a deep golden brown and a visible "crunch" on the edges.

Once finished, move the pickles to a fresh sheet of paper towels. Do not stack them; air circulation is what keeps the crust from turning soft.

Fried pickles lose their "snap" quickly as they cool. Serve them immediately while the centers are still hot and the batter is crisp.