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Fried Pickle Chips Recipe

Name: Gabby Goat American Pub & Grills Fried Pickle Chips Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 pieces dill pickle chips (jarred or fresh thick-sliced); 1 cups all-purpose flour; 0.25 cups cornstarch; 0.25 cups fine yellow cornmeal (optional for extra crunch); 1 tsp baking powder; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper; 0.75 cups cold sparkling water or club soda; 1 pieces large egg; 0.25 cups buttermilk (or milk); 1 cups panko breadcrumbs; 0.5 cups all-purpose flour (for dredging); 0.25 cups cornstarch (for dredging); 0.5 tsp seasoned salt or additional salt to taste; 4 cups neutral frying oil (vegetable, canola, or peanut); 1 tbsp fresh parsley, chopped (optional garnish); 2 pieces lemon wedges (optional); 0.5 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk; 0.5 tsp dried dill; 0.5 tsp dried parsley; 0.25 tsp garlic powder; 0.25 tsp onion powder; 1 tsp fresh lemon juice; 0.125 tsp salt; 0.125 tsp black pepper

Inspired by Gabby Goat American Pub & Grill

Time45m

Serves4

Crispy hand battered pickle chips. Served with our ranch dressing

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Ingredients

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Pickle chips & batter

16 pieces dill pickle chips (jarred or fresh thick-sliced)

1 cups 00 bread flour

1/4 cups Cornstarch

1/4 cups fine yellow cornmeal (optional for extra crunch)

1 tsp Baking powder

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Watkins paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

3/4 cups cold sparkling water or club soda

1 pieces large egg

1/4 cups buttermilk (or milk)

Breading & dredge

1 cups Panko breadcrumbs

1/2 cups all-purpose flour (for dredging)

1/4 cups cornstarch (for dredging)

1/2 tsp seasoned salt or additional salt to taste

Frying & finishing

4 cups neutral frying oil (vegetable, canola, or peanut)

1 tbsp fresh parsley, chopped (optional garnish)

2 pieces lemon wedges (optional)

Ranch dipping sauce

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1/2 tsp Dried dill

1/2 tsp Dried parsley

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1 tsp fresh lemon juice

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Pickle chips & batter

Drain and dry pickles

Place pickle chips in a colander and drain for 5 minutes. Pat each chip thoroughly dry with paper towels to remove excess brine—this helps the batter adhere and prevents spattering during frying.

Make the batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl whisk the egg with 1/4 cup buttermilk. Pour the egg mixture into the dry mix. Gradually stir in 3/4 cup cold sparkling water or club soda until a thick but pourable batter forms (adjust up to 2–3 tbsp more liquid if needed). Chill the batter in the refrigerator 10 minutes while you prepare the dredge and oil—cold batter creates a lighter, crispier crust.

Breading & dredge

Prepare dredge

In a shallow bowl combine 1/2 cup flour and 1/4 cup cornstarch with 1/2 tsp seasoned salt (or 1/2 tsp salt). Place panko breadcrumbs in a separate shallow bowl. Working quickly, you will use the dredge to help the batter stick before the panko coating is applied.

Dredge and coat

One at a time: lightly toss a dried pickle chip in the flour/cornstarch dredge and shake off excess. Dip the dredged chip into the batter, letting excess drip back into the bowl. Immediately press the battered chip into the panko, coating both sides; gently press panko into the batter so it adheres. Place coated chips on a wire rack while you finish coating the rest. For extra adhesion, you can double-dip: after the first panko coat, briefly return to batter and panko again.

Frying & finishing

Heat oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of batter: it should sizzle and float up immediately and brown within 45–60 seconds.

Fry in batches

Fry the coated pickle chips in small batches (4–6 chips at a time depending on pan size) for 1.5–2.5 minutes per side, turning once with tongs, until golden brown and crisp. Do not overcrowd the pan or the oil temperature will drop and the coating will absorb oil.

Drain and season

Remove fried chips with a slotted spoon or tongs and transfer to a paper towel–lined baking sheet or wire rack set over a sheet pan to drain. Immediately sprinkle lightly with additional salt if desired. Keep fried chips warm in a 200°F (95°C) oven in a single layer while you finish remaining batches.

Garnish

Once all batches are fried, transfer chips to a serving plate, garnish with chopped parsley and serve with lemon wedges if using.

Ranch dipping sauce

Make the ranch

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning or thin with additional buttermilk if you prefer a looser dip. Chill in the refrigerator at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Serve

Serve chilled ranch alongside hot fried pickle chips for dipping.