Fried Pickle Chips Recipe

Drain and dry pickles

Remove pickle slices from the jar and place on a wire rack or paper towels. Pat them dry thoroughly with additional paper towels so excess brine is removed — this helps the batter adhere and prevents oil splatter.

Set up dredging stations

In a shallow bowl, whisk together the flour, cornstarch, cornmeal (if using), garlic powder, paprika, salt, and black pepper. In a second shallow bowl or wide dish, beat the egg and whisk in the cold club soda (or cold water) until smooth; this is the wet batter. Place the breadcrumbs/panko in a third shallow bowl for the final coating.

Coat the pickles

Working in batches, first dredge each pickle slice lightly in the seasoned flour mixture, shaking off excess. Dip into the egg/club soda batter to coat fully, then press into the breadcrumbs/panko to form an even outer layer. Set coated slices on a baking sheet or plate while you heat the oil.

Heat oil

Pour about 2–3 cups (or enough for 1½–2 inches deep) of vegetable oil into a heavy, deep skillet or Dutch oven. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily but not burn.

Fry the pickles

Fry the coated pickle slices in small batches (4–6 at a time depending on pan size) for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Avoid overcrowding so oil temperature stays consistent. Adjust heat to maintain roughly 325–350°F while frying.

Drain and keep warm

Use a slotted spoon or spider to transfer fried pickles to a paper towel–lined baking sheet to drain. If making multiple batches, keep finished batches in a single layer on a baking sheet in a 200°F (95°C) oven to stay crisp while you finish frying the rest.

Season and serve

Lightly sprinkle a pinch of extra salt over the hot pickles to taste. Serve immediately with the ranch dipping sauce.

Combine mayonnaise, sour cream (or yogurt), dried dill, dried parsley, dried chives, garlic powder, onion powder, salt, black pepper, and lemon juice (or vinegar) in a small bowl. Whisk until smooth. Add milk, a little at a time, to reach desired dipping consistency (about 2 tablespoons). Taste and adjust seasoning.

For best flavor, refrigerate the ranch for at least 15–30 minutes before serving to let the dried herbs hydrate. Stir again before serving alongside the hot fried pickle chips.