Fried Crispy Dill Pickle Chips Recipe

Drain and pat dry

Place dill pickle slices in a single layer on paper towels. Pat both sides dry to remove excess brine. Let sit for 5 minutes and pat again if slices are very wet. Well-dried pickles prevent soggy batter and hot oil splatter.

Mix dry batter ingredients

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Whisk together until uniform.

Make wet batter

In a separate bowl whisk 1 egg, 1/2 cup buttermilk, and 1/2 cup cold club soda (or cold water) until smooth. Pour the wet mixture into the dry ingredients and whisk until a thick but pourable batter forms. If batter is too thick, add up to 1–2 tbsp cold water; too thin and it won't adhere well.

Set up stations

Arrange three shallow bowls or plates: (A) 1/2 cup flour for dredging, (B) prepared batter, (C) 1 cup panko breadcrumbs mixed with 1 tsp dried dill or parsley (optional). This sequence — flour, batter, panko — gives a sturdy, crispy coating.

Dredge pickles

One at a time, lightly toss a dried pickle slice in the flour, shake off excess, dip into the batter letting excess drip off, then press into the panko to fully coat. Place the coated pickle chips on a wire rack set over a sheet tray to rest (avoids soggy bottoms). Repeat until all slices are coated.

Heat the oil

Pour oil into a deep skillet or heavy-bottomed pot to a depth of about 1 to 1.5 inches (roughly 1 cup for a small skillet; add more if needed). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a cube of bread — it should brown in about 40–50 seconds.

Fry in batches

Carefully add 4–6 coated pickle chips to the hot oil in a single layer, taking care not to overcrowd. Fry 1.5–2.5 minutes per side, turning once with tongs or a slotted spoon, until golden brown and crisp. Total fry time per chip is about 3–5 minutes depending on thickness and oil temperature.

Drain and season

Remove fried pickles to a paper towel-lined tray or wire rack. Immediately sprinkle lightly with fine salt to taste. Let oil return to 350°F between batches and continue frying remaining chips.

Combine and chill

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in 1 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning or thickness (add more buttermilk to thin). Refrigerate at least 15 minutes so flavors meld.

Transfer fried pickle chips to a serving plate. Garnish with chopped fresh dill and lemon wedges if desired. Serve immediately with chilled ranch dipping sauce on the side for optimal crispness.