Dill Pickle Aioli Squeeze Sauce

Directions

1. Heat 1-inch of oil in a large cast iron skillet or Dutch oven over medium-high heat until it reaches 375°F.
2. Meanwhile, in a shallow bowl, whisk the buttermilk with the black pepper. In a separate shallow bowl, whisk the cornmeal with the flour, garlic powder, onion powder, paprika, cayenne and 1 teaspoon of kosher salt.
3. Drain the pickles and thoroughly dry with paper towels. Line a large rimmed baking sheet with parchment paper. Toss the pickles in the buttermilk mixture. Working in batches and using a slotted spoon, transfer the pickles to the cornmeal mixture, letting any excess liquid drip back into the buttermilk bowl. Dredge the pickles in the cornmeal mixture, pressing on the pickles to help the breading adhere. Transfer the breaded pickles to the prepared baking sheet.
4. Working in batches, fry the pickles until golden brown and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Season with kosher salt.
5. Transfer the pickle chips to a serving plate and drizzle with the Dill Pickle Aioli, if desired. Garnish with fresh dill and lemon wedges. Serve right away with more aioli for dipping.