Fried Pickle Chips Recipe

Drain the jarred dill pickle chips in a colander. Spread on a layer of paper towels and gently pat dry to remove excess brine. Let sit for 10 minutes, then pat again — removing surface moisture helps the breading adhere and reduces splatter during frying.

Dry Mix

In a shallow bowl or wide dish combine the all-purpose flour, cornstarch, cornmeal (if using), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and the optional cayenne. Whisk until evenly distributed.

Wet Mix

In a second bowl whisk together the eggs, buttermilk, and cold water until smooth. The mixture should be slightly thick but pourable; thin with another tablespoon water if needed.

Breadcrumbs (Optional Finish)

Place the panko (or breadcrumbs) in a third shallow dish. If you like extra crunch, mix a pinch of salt, pepper, and paprika into the panko.

While pickles rest, whisk together mayonnaise, ketchup, hot sauce, and lemon/pickle juice in a small bowl. Stir in chopped dill or chives if using. Chill until ready to serve.

Pour oil into a heavy, deep skillet or a heavy-bottomed pot to a depth of about 1 to 1.5 inches (roughly 2.5–4 cm). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil; it should sizzle immediately and begin to brown in about 30–45 seconds.

Set a wire rack lined with a few layers of paper towels beside the fryer to drain the finished chips.

Working in small batches (6–8 chips at a time to avoid crowding), dredge each dried pickle chip first in the dry flour mixture, shaking off excess, then dip into the wet egg-buttermilk mixture, allowing excess to drip back into the bowl, and finally press into the panko (or return to the dry mix if skipping panko). Ensure each chip is evenly coated.

Carefully lower the breaded pickle chips into the hot oil using a spider or slotted spoon. Fry, turning as needed, until golden brown and crisp, about 1.5–2 minutes per side. Total fry time per batch should be 3–4 minutes. Adjust heat as necessary to maintain 350°F (175°C).

Remove chips to the wire rack to drain and lightly season immediately with a pinch of salt while still hot. Repeat with remaining pickles, allowing oil to return to temperature between batches.

Let fried pickle chips rest 1–2 minutes to crisp, then serve warm with the prepared dipping sauce.