Drain jarred dill pickle chips in a colander and pat dry with paper towels. Lay them out on a single layer on paper towels and press gently to remove excess brine. For extra crispness, let them air-dry for 10–15 minutes.

Make Dry Mix

In a shallow bowl or wide dish combine the all-purpose flour, cornstarch, optional cornmeal, baking powder, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Whisk to evenly distribute seasonings.

Make Wet Batter

In a separate bowl whisk together the eggs, buttermilk, and cold water until smooth. The batter should be thick but pourable; add up to 1–2 tablespoons more water if too thick.

Set Up Breading Station

Place the dry mix in one shallow dish, the wet batter in a second, and the Panko breadcrumbs (if using) in a third. You will dredge pickles in dry flour, dip in batter, then press into Panko for extra crunch—or skip Panko and double-dip in dry mix for a lighter crust.

Bread the Pickles

Working in small batches to avoid soggy pieces, dredge each pickle chip in the dry mix, shaking off excess. Dip into the wet batter, letting excess drip back into the bowl, then press into Panko (or return to the dry mix) to coat evenly. Place breaded chips on a wire rack set over a sheet tray; let them rest 5 minutes so coating adheres.

Heat Oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 inches (roughly 3–4 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter—should sizzle and rise to the surface immediately.

Fry Pickle Chips

Fry breaded pickle chips in batches of 6–8 (do not overcrowd) for 1.5–2.5 minutes per side, turning once with tongs, until golden brown and crisp. Maintain oil temperature between 325–350°F (163–177°C) by adjusting heat as needed.

Drain and Keep Warm

Using a slotted spoon or spider, transfer fried pickles to a wire rack set over a sheet tray or to paper towels to drain. Season immediately with a light sprinkle of salt if desired. Keep warm in a 200°F (95°C) oven on the rack while you finish remaining batches.

Finish

Once all batches are fried, let the pickles rest 1–2 minutes to cool slightly (they will be very hot inside). Arrange on a platter and serve with the prepared ranch sauce.

Ranch Dipping Sauce

In a small bowl combine mayonnaise, sour cream, and buttermilk. Whisk until smooth and slightly thick but pourable.

Add chopped chives, chopped parsley, dill (or dried), garlic powder, onion powder, lemon juice, salt, and black pepper. Stir to combine and taste; adjust seasoning or acidity with more lemon juice or salt to preference.

Chill the ranch for at least 15–30 minutes in the refrigerator to let flavors meld. If making ahead, cover and refrigerate up to 3 days. Stir before serving.