Fried Dill Pickle Chips Recipe

Prep pickles

Drain the jar of dill pickles and lay the slices on paper towels. Pat both sides dry thoroughly to remove excess brine—this helps the batter adhere and prevents spattering during frying. If slices are large, halve or quarter them so they are bite-sized (aim for about 24 standard slices).

Make the wet batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. In a separate bowl whisk the egg with 1/2 cup buttermilk until combined. Stir the wet into the dry, then add 1/4 cup cold sparkling water a little at a time until the batter is thick but slightly loose—enough to coat a pickle slice evenly. Refrigerate the batter while you set up the breading station for a slightly crisper finish.

Prep breading

In a shallow bowl or plate combine 1 cup panko breadcrumbs, 1/2 cup flour (for dredging), 1/4 cup fine cornmeal (optional), 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper, and 1/2 tsp kosher salt. Mix thoroughly. Arrange three stations in this order: flour for dredging, chilled batter, and seasoned panko.

Coat pickles

One by one, lightly dredge each dried pickle slice in the flour, shaking off excess. Dip into the chilled batter, letting excess drip back into the bowl. Press into the panko mixture, coating thoroughly and pressing gently so crumbs adhere. For extra-crispy double coating: return the panko-coated slice to the batter and then to the panko again. Place coated slices on a wire rack set over a baking sheet and let rest 5–10 minutes to set the crust.

Heat oil

Pour about 2 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with one battered crumb— it should sizzle and brown within 30–45 seconds.

Fry pickles

Working in small batches (6–8 slices at a time depending on pan size), carefully add coated pickles to the hot oil, spacing them so they don't touch. Fry until golden brown and crisp, about 90 seconds to 2 minutes per side. Use a slotted spoon or spider to flip as needed. Remove to a wire rack or paper towel-lined plate to drain. Sprinkle immediately with a light pinch of extra kosher salt while still hot. Repeat with remaining slices, allowing oil to return to temperature between batches.

Finish

If desired, garnish with chopped fresh dill. Serve warm with the ranch dipping sauce.

While pickles rest or during the first frying batch, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp lemon juice, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust thickness with additional buttermilk (a tablespoon at a time) or seasoning as needed. Chill until ready to serve.