Pickle Chips Recipe

In a medium bowl whisk together mayonnaise, sour cream and buttermilk until smooth and slightly thin. Adjust buttermilk to reach desired dipping consistency.

Stir in chopped chives, parsley, dill, minced garlic, lemon juice and Worcestershire sauce until evenly distributed.

Season with salt and black pepper, taste and adjust seasoning. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Prep

Drain pickle slices on paper towels for at least 10 minutes. Pat dry to remove excess brine — removing moisture helps the coating stick and prevents excessive splattering when frying.

Set up dredging stations

Place flour and cornstarch in a shallow bowl and whisk together with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika. In a second bowl whisk eggs with milk. In a third shallow bowl combine panko, optional fine breadcrumbs, remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and remaining 1/4 tsp paprika.

Coat pickles

Working in batches to avoid soggy pieces, dredge each pickle slice first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko mixture to fully coat. Transfer coated pickles to a wire rack and let rest 5 minutes to help the coating set.

Heat oil

Pour vegetable oil into a large heavy skillet to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 20–30 seconds. If you don't have a thermometer, maintain medium-high and test with one breadcrumb.

Fry

Fry the coated pickle slices in batches, 4–6 at a time depending on pan size, for about 1.5–2 minutes per side until golden brown and crisp. Avoid overcrowding; keep oil temperature steady between batches. Use a slotted spoon or tongs to turn and remove pickles.

Drain and serve

Transfer fried pickle chips to a paper towel-lined baking sheet or plate to drain excess oil. For extra crispness, place in a 200°F (95°C) oven for 5 minutes while finishing remaining batches. Serve warm immediately with chilled house ranch.