Fried Pickles Chips Recipe

Drain and Dry

Open the jar of pickle chips. Pour pickles into a colander and drain well for 5 minutes. Spread the chips on a double layer of paper towels and gently pat dry. Let sit 5 more minutes to remove excess brine — this helps the coating stick and reduces sputtering while frying.

Set up dredging station

In a shallow bowl or plate combine the all-purpose flour, cornmeal (if using), kosher salt, and black pepper. Mix and set aside. Arrange three shallow containers: flour mixture, wet batter, and breadcrumb mix for a standard three-step breading.

In a medium bowl whisk together the egg, milk (or buttermilk), hot sauce, and Worcestershire until smooth. The wet batter should be slightly thin so it coats the pickles but doesn't pool thickly; adjust with up to 1 tablespoon more milk if necessary.

Prepare breadcrumb mix

In a shallow bowl combine the panko breadcrumbs, paprika, garlic powder, onion powder, cayenne (if using), and fine salt. Toss to distribute spices evenly.

Bread the pickles

Working in batches to avoid overcrowding, dredge each pickle chip first in the flour mixture, shaking off excess. Dip into the wet batter, letting excess drip back into the bowl. Then press into the panko breadcrumb mixture to fully coat. For a thicker crust, repeat the dip in wet batter and press in breadcrumbs a second time. Place breaded chips on a wire rack set over a baking sheet while you bread the rest; this keeps them from getting soggy.

Heat oil

In a medium heavy-bottomed skillet or Dutch oven, add enough neutral oil to reach about 1 to 1 1/2 inches up the side (approximately 2 cups in a 3–4 quart pot). Heat over medium-high until oil reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test by dropping a breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry the chips

Carefully add breaded pickle chips to the hot oil in small batches (6–8 at a time, depending on pan size) so the oil temperature remains steady. Fry until golden brown and crisp, 1 to 1 1/2 minutes per side. Use a slotted spoon or spider to flip chips if needed. Remove to a paper towel-lined rack or sheet and immediately sprinkle lightly with finishing salt.

Between batches, allow the oil to return to 350°F before adding the next batch. Fry remaining chips in the same manner. If the oil becomes dark or smells off, discard and use fresh oil.

Let the fried pickle chips rest 1–2 minutes to crisp. Serve warm with lemon wedges (optional) and the prepared dipping sauce.

While frying, make the quick dipping sauce: in a small bowl whisk together mayonnaise, ranch dressing, sriracha, honey (if using), and minced chives. Taste and adjust heat or sweetness as desired. Serve chilled or at room temperature alongside the fried pickles.