Instructions
In a medium bowl, combine the ranch dressing ingredients (Black TRUFF, mayo, sour cream, lemon juice, dill, parsley, chives, onion powder, garlic powder, and salt). Whisk to combine and refrigerate until ready to serve.
In a large dutch oven or high-sided skillet, heat the oil over medium-high heat until it reaches 350°F.
Pat the pickle slices dry with a paper towel. Place the flour in a medium bowl and season with garlic powder and salt; stir to combine. Set up the remaining breading station placing the eggs in another bowl and bread crumbs in another.
Dip the pickles into the flour, shaking off any excess. Then, dip in the egg mixture followed by bread crumbs pressing with your hands to adhere.
Once the oil is hot, carefully add the breaded pickles to the pan (working in batches if necessary). Cook for 1-2 minutes, flipping halfway through, until golden brown and crispy. Remove to a wire rack or paper towel to drain.
Serve fried pickle chips hot with sauce on the side.