Buc's Poker Chips Recipe

Drain and dry pickles

Drain the jarred dill pickle slices in a colander and pat each slice dry with paper towels. For best results, place slices on a rack for 10 minutes to let excess brine drip — this helps keep the breading from slipping.

Prepare dry dredge

In a shallow bowl or pie plate whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder and smoked paprika until evenly combined.

Prepare wet dredge

In a separate shallow bowl whisk the eggs with 1/2 cup buttermilk and optional hot sauce until smooth. The mixture should be fairly runny so it coats the pickles evenly.

Prepare crumb mix

In a third shallow bowl combine the panko breadcrumbs and fine yellow cornmeal. For extra crispness, pulse the panko briefly in a food processor (3–4 quick pulses) to create smaller crumbs but keep some texture.

Triple-coat the pickles

Working in batches of 6–8 slices, dredge each pickle slice first in the dry flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the panko–cornmeal mixture to thoroughly coat both sides. Place coated slices on a wire rack and let rest 5 minutes to set the coating.

Heat the oil

Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2–2.5 inches (roughly 1 liter here is sufficient for a medium pot). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breadcrumbs — it should sizzle and brown in about 30–45 seconds.

Fry until golden

Carefully add a single layer of coated pickle slices to the hot oil (do not overcrowd). Fry for 1.5–2 minutes per side, turning once with tongs or a slotted spoon, until they are deep golden and crisp. Remove to a paper towel-lined tray or wire rack set over a sheet pan to drain. Repeat with remaining batches and keep finished chips warm in a 200°F (95°C) oven if desired.

Season immediately

While still hot, lightly sprinkle the fried pickle chips with a pinch of salt to taste. Serve hot and crisp.

In a small bowl whisk together the mayonnaise, sour cream, and 1/4 cup buttermilk until smooth.

Stir in powdered ranch seasoning, chopped fresh dill (or dried dill), chopped chives, lemon juice, salt and black pepper. Taste and adjust consistency with additional buttermilk if you prefer a thinner dip; adjust seasoning as needed.

Cover and chill the dip for at least 20 minutes to let flavors meld. Bring to room temperature for a few minutes before serving if desired.