Open jarred dill pickle chips and drain in a colander. Spread chips on layers of paper towels and pat thoroughly to remove excess brine. Transfer to a clean plate and let rest 5 minutes while preparing batter — very dry pickles will produce crisper results.

Batter & Breading

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until evenly blended.

Make batter

In a separate bowl, beat the large egg lightly. Add 1 cup very cold club soda or beer to the egg and stir to combine. Pour the wet mixture into the dry ingredients and whisk briefly until just combined — a few small lumps are fine. The batter should be thick enough to coat but still fluid; if too thick, add 1–2 tbsp more cold liquid.

Prepare dredge (optional)

Place 1/2 cup flour and 1/2 cup breadcrumbs or panko (if using) in separate shallow dishes. If you want extra-crispy pickles, lightly dredge each dry pickle chip in flour, shake off excess, dip into the batter, then press into breadcrumbs/panko before frying. For a simpler approach, skip the flour/breadcrumb step and dip directly into batter.

Frying & Finishing

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to reach a 1 to 1 1/2-inch depth (about 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small batter bit — it should sizzle and float briskly without browning instantly.

Fry pickles in batches

Working in small batches to avoid overcrowding, use tongs to lower battered pickle chips into the hot oil. Fry 3–6 chips at a time depending on pan size for about 2 to 3 minutes, turning as needed, until golden brown and crisp. Maintain oil temperature between 340–360°F; adjust heat to avoid excessive browning.

Drain and season

Use a slotted spoon or spider to remove fried pickles to a paper-towel-lined tray or wire rack set over a baking sheet. Immediately sprinkle lightly with extra salt to taste. Repeat with remaining pickles, letting oil return to temperature between batches.

Serve

Serve hot with lemon wedges and the prepared dipping sauce. Fried pickles are best eaten within 15–30 minutes while still crisp.

Dipping Sauce (optional)

Mix sauce

Whisk together 1/2 cup mayonnaise, 2 tbsp ranch or buttermilk to thin, 1 tsp hot sauce, 1 tbsp chopped dill or parsley, and 1 tsp lemon juice until smooth. Adjust seasoning to taste (salt, pepper, more hot sauce) and refrigerate until serving.