Prep the Pickles:
Drain the dill pickle chips well, patting them dry with paper towels to remove excess moisture. This ensures a crispier coating.

Prepare the Coatings:
In a shallow bowl, combine the flour, cornmeal, garlic powder, onion powder, smoked paprika, and black pepper.
In another shallow bowl, beat the eggs.
In a third shallow bowl, add the crushed Hot Cheetos.

Coat the Pickles:
Dip each pickle chip into the flour mixture, making sure it’s evenly coated. Then dip it into the beaten eggs, and finally coat it with the crushed Hot Cheetos, pressing lightly to ensure the coating sticks.

Fry the Pickles:
Heat vegetable oil in a large frying pan over medium-high heat (about 350°F). Carefully place the coated pickle chips into the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden and crispy.

Drain and Serve:
Use a slotted spoon to remove the fried pickles and place them on a paper towel-lined plate to drain excess oil.

Prepare the Dipping Sauce (optional):
In a small bowl, combine ranch dressing with hot sauce for a spicy dipping sauce, if desired.

Serve:
Serve the Hot Cheeto Fried Pickles immediately with the dipping sauce on the side. Enjoy!