Spicy Fried Pickle Chips Recipe

Prepare pickles

Drain jarred dill pickle chips in a colander for at least 5 minutes. Pat each chip dry with paper towels to remove excess brine. Excess moisture prevents proper adhesion of batter and causes oil to splatter.

Combine the dry coating: In a shallow wide bowl or pie dish, whisk together the all-purpose flour, cornstarch, optional cornmeal, smoked paprika, cayenne, garlic powder, onion powder, kosher salt, and black pepper until evenly distributed.

Make the wet batter: In a medium bowl, lightly beat the egg, then whisk in the buttermilk and 1 tablespoon hot sauce until smooth. Stir in the cold seltzer/club soda — this thins and aerates the batter for a crisp coating. The batter should be thick but pourable; if too thick, add up to 1–2 tablespoons more seltzer.

Set up a three-step dredging station: (1) dry seasoned flour mixture from the previous section, (2) wet batter, (3) panko breadcrumbs in a shallow dish. Using tongs, dredge each dried pickle chip first in the seasoned flour, shaking off excess, then dip into the wet batter to coat, letting excess drip back into the bowl, then press into panko breadcrumbs to fully coat. Place coated chips on a wire rack set over a sheet pan. Repeat until all chips are coated. For extra crunch, double-dip: after the first panko layer, briefly return to the batter then panko again.

Heat oil: In a heavy, deep skillet or medium pot (cast-iron or heavy-bottomed Dutch oven), pour in about 3–4 cups oil — enough for a 1½–2 inch shallow fry. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil; it should sizzle and rise steadily without burning.

Fry in batches: Working in small batches (6–8 chips at a time depending on pan size), gently lower coated pickle chips into the hot oil with tongs. Fry until golden brown and crisp, about 1.5–2.5 minutes per side. Flip once halfway through to ensure even browning. Avoid overcrowding — oil temperature will drop and coating may become greasy.

Drain and season: Using a slotted spoon or spider, transfer fried chips to a wire rack set over a sheet pan or to a plate lined with paper towels. Sprinkle immediately with a little flaky sea salt or finishing salt. Let rest for 1–2 minutes; the coating will crisp as it cools. Keep warm in a 200°F (95°C) oven on the rack if frying additional batches.

Make sauce: While the oil heats (or during frying), whisk together mayonnaise, ranch dressing, 1 tsp hot sauce, sriracha, honey, lemon juice, black pepper, and chopped chives in a small bowl until smooth. Taste and adjust—add more hot sauce for heat, or a little more honey if you prefer sweeter contrast to the pickles' brine. Chill briefly if desired.

Serve: Arrange fried pickle chips on a serving platter with lemon wedges and the spicy dipping sauce. Garnish with additional chopped chives if desired. Serve immediately while hot and crisp.

Safety and storage: Enjoy fried pickles the same day for best texture. Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours and re-crisped in a 375°F (190°C) oven for 6–8 minutes.