Fried Pickle Chips Recipe

Make the house burger sauce

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, garlic powder, paprika, lemon juice or pickle brine, salt, and black pepper until smooth. Taste and adjust seasoning. Chill in refrigerator while preparing pickles.

Drain the dill pickle chips in a colander for at least 10 minutes. Pat dry gently with paper towels to remove excess surface moisture. If you want extra tang, briefly toss the drained chips with the optional 30 ml pickle juice and then pat dry again.

In a shallow bowl or wide plate, whisk together beaten eggs, buttermilk (or milk), and hot sauce until combined. This is the wet dip for binding.

In a second shallow bowl, combine cornmeal, flour, corn flour (if using), salt, black pepper, smoked paprika, cayenne, garlic powder, onion powder, and granulated sugar. Mix thoroughly so spices are evenly distributed.

Set up a breading station: bowl of wet mixture, bowl of dry mixture, and a tray for the breaded chips. Keep an extra small plate for discarding any soggy pieces.

Working in single layers, dunk 6–8 pickle chips into the wet mixture to coat both sides, let excess drip off for 2–3 seconds, then transfer to the dry cornmeal mixture. Press gently so the cornmeal adheres, flip and press the other side. For a thicker crust, return the chip to the wet mix briefly and then again to the dry mix for a double-dip coating.

Place breaded chips on a wire rack set over a sheet pan to rest for 5 minutes — this helps the crust set and reduces spatter when frying. Finish breading the remaining chips in batches.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 2 inches (enough for shallow frying). Heat oil over medium-high heat until it reaches 175–180°C (350–360°F). If you don’t have a thermometer, test with one breaded chip: it should sizzle steadily and brown in about 60–90 seconds.

Working in small batches (4–6 chips at a time, depending on pan size), gently lower breaded pickles into the hot oil using tongs or a slotted spoon. Fry, turning once, until golden brown and crisp, about 60–90 seconds per side. Do not overcrowd the pan; keep oil temperature steady between batches (adjust heat as needed).

Use a slotted spoon or spider to remove chips and transfer to a wire rack set over a baking sheet or to a paper towel-lined plate to drain briefly. Immediately season lightly with a pinch of salt while still hot. Repeat with remaining chips.

Arrange fried pickle chips on a platter, garnish with chopped parsley if desired and add lemon wedges alongside for those who like an extra squeeze. Serve hot with the chilled house burger sauce for dipping.

Leftovers: Keep cooled chips in a single layer in the refrigerator for up to 24 hours and re-crisp in a 200°C (400°F) oven for 5–7 minutes.