Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pickle Chips
Sriracha Ranch
Method
Pickle Chips
Prepare pickles
Drain whole dill pickles and pat dry with paper towels. Slice each pickle crosswise into 1/4-inch thick rounds. Place slices on a paper towel–lined tray and blot the tops to remove excess brine; let rest 5 minutes.
Set up dredging stations
Place 1/2 cup flour in a shallow bowl and season with 1/4 tsp salt and 1/4 tsp pepper. In a second bowl whisk the egg with 3 tbsp milk. In a third bowl combine 1 cup flour, 1 tbs cornstarch, 1 cup cold carbonated water, 1 tsp garlic powder, 1 tsp paprika, 3/4 tsp salt, and 3/4 tsp pepper to make a thin batter; whisk just until combined (small lumps okay). Place panko and 1 tbs cornmeal in a wide shallow plate and stir together.
Dredge and bread
Working in batches, dredge pickle slices first in the seasoned flour, shaking off excess, then dip into the batter to coat, letting excess drip back into bowl, then press into the panko mixture to coat both sides. Place breaded chips on a wire rack set over a sheet pan. If batter is too thin, add 2–3 tbs panko to help adhesion.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (roughly 1 liter total used for frying). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one bread crumb — it should sizzle and brown in about 40–60 seconds.
Fry
Fry breaded pickle chips in small batches (4–6 at a time depending on pot size) for 1.5–2.5 minutes per side until golden and crisp. Use a slotted spoon or spider to turn and remove. Avoid overcrowding to maintain oil temperature.
Drain and season
Transfer fried pickles to a wire rack or paper towel–lined tray. Immediately sprinkle with a light pinch of kosher salt. Let cool 1–2 minutes — they will crisp further as they rest.
Sriracha Ranch
Combine mayonnaise, buttermilk, and sour cream in a bowl and whisk until smooth.
Add sriracha, chives, parsley, garlic powder, onion powder, lemon juice, salt, and pepper. Whisk until fully incorporated. Taste and adjust heat (add more sriracha) or thickness (add more buttermilk). Chill at least 15 minutes to let flavors meld. Stir before serving.
Serve the warm pickle chips immediately with sriracha ranch on the side for dipping.