Fried Pickle Chips Recipe

In a bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth.

Add lemon juice and dill pickle brine; whisk to combine.

Stir in garlic powder, onion powder, smoked paprika, cayenne, dried parsley, hot sauce (if using), salt, and pepper. Taste and adjust seasoning or thickness (add more buttermilk to thin).

Cover and chill in refrigerator for at least 30 minutes to allow flavors to meld. Keeps up to 3 days refrigerated.

Prepare pickles

Drain pickle chips in a colander for 10–15 minutes, then spread on paper towels and press gently to remove excess brine. Pat very dry—excess moisture causes oil splatter and soggy coating.

Make batter

In a medium bowl whisk together 1 cup flour, cornstarch, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper until evenly combined.

In a separate bowl whisk eggs with 1/2 cup buttermilk and 1/2 cup cold club soda (or water) until smooth. Fold the wet mixture into the dry mixture to form a thick batter. Batter should coat but not be gloopy; adjust with a little extra cold water or flour to reach a tempura-like consistency.

Set up coating station

Place 3 shallow containers: 1) the 3/4 cup flour seasoned with 1/2 tsp salt, 2) the egg wash (2 eggs beaten with 2 tbsp water), and 3) the batter. If using breadcrumbs, place them in a 4th shallow bowl. Pat picked chips dry one last time.

Working in small batches, lightly dust a few pickle chips in the seasoned flour, shake off excess, dip into egg wash, then coat thoroughly in batter. For extra crunch, immediately dredge battered pickle into panko/breadcrumbs, pressing gently to adhere.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a drop of batter—the batter should sizzle and rise to the surface immediately.

Fry the battered pickles in small batches (6–8 at a time depending on pot size) for 2–3 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding which lowers oil temperature.

Use a slotted spoon or spider to transfer fried pickles to a wire rack set over a baking sheet lined with paper towels. Sprinkle lightly with a pinch of salt while hot.

Finish and serve

Let rest 1–2 minutes to crisp up, then serve warm with chilled Cajun Ranch dressing. For best texture, serve immediately; if holding briefly, keep in a 200°F (95°C) oven on a wire rack to stay crisp for up to 15–20 minutes.