Southern Pickle Chips Recipe
Crispy breaded dill pickle chips with house Ranch
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Ingredients
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For the Pickle Chips
For the House Ranch
Method
For the Pickle Chips
- 1
Prepare the Pickles
Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture.
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour in the first, beaten eggs in the second, and combine the bread crumbs, paprika, garlic powder, onion powder, salt, and black pepper in the third.
- 3
Bread the Pickles
Take each pickle slice and coat it in flour, then dip it into the beaten eggs, and finally coat it with the seasoned bread crumbs. Make sure each slice is well-coated.
- 4
Heat the Oil
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into the oil; it should sizzle.
- 5
Fry the Pickle Chips
Fry the breaded pickle chips in batches, being careful not to overcrowd the pan. Cook them for about 2-3 minutes on each side or until golden brown. Remove from the oil and place on a plate lined with paper towels to absorb excess oil.
For the House Ranch
- 6
Mix the Ingredients
In a medium bowl, combine the mayonnaise and sour cream. Add the dried dill weed, garlic powder, onion powder, salt, black pepper, and milk. Stir until well blended.
- 7
Chill the Ranch
Cover the bowl with plastic wrap and refrigerate the ranch dressing for at least 30 minutes to allow the flavors to meld.