Unpack pickles and drain well. Slice pickles crosswise into 1/4-inch to 3/8-inch thick rounds (about 20–30 chips from 6 large pickles). Lay slices in a single layer on paper towels and press additional paper towels on top to remove excess brine. Let sit for 10–15 minutes, changing towels once or twice to remove as much moisture and brine as possible—this prevents soggy breading.

Make breading mixtures

Dry mix

In a shallow bowl or plate combine flour, cornstarch, cornmeal (if using), kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Whisk to evenly distribute spices and break up any lumps.

Wet mix

In a separate shallow bowl whisk together the eggs, buttermilk and Dijon mustard until smooth. This is the wet binder the dry mix will adhere to.

Crispy coating

In a third shallow bowl combine panko breadcrumbs and grated Parmesan (if using). Lightly fluff with a fork so the panko is loose and ready to coat.

Set up breading station & bread the chips

Arrange the three bowls (dry flour mix, wet egg mix, panko) left-to-right for an assembly-line breading technique. Place a wire rack over a baking sheet to hold breaded chips while you work.

Start with a pickle slice, dredge it in the dry flour mixture, shaking off excess. Next, transfer to the egg-buttermilk bowl and fully coat—allow excess to drip back into the bowl. Finally press both sides into the panko mixture to adhere a generous even coating. For an extra-thick crust, repeat the egg and panko step once more (double-dip). Place finished chip on the rack in a single layer. Repeat with remaining slices.

When all chips are breaded, chill on the rack in the refrigerator for 10 minutes—this helps the coating set and reduces breading loss when frying.

Heat oil & fry

Heat oil

Add neutral oil to a heavy-bottomed Dutch oven, deep skillet, or deep fryer to a depth of about 1 to 1 1/2 inches (or as required by your fryer). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and bubble steadily without browning instantly.

Fry in batches

Working in small batches (6–8 chips at a time depending on pan size to avoid crowding), gently lower breaded pickle chips into hot oil using tongs or a slotted spoon. Fry until golden brown and crisp, about 1 to 1 1/2 minutes per side. Flip once halfway through to ensure even browning. Monitor oil temperature and adjust heat to maintain ~350°F; if it drops too low the coating will absorb oil, if too high it will burn quickly.

Drain

Use a slotted spoon to transfer fried chips to a paper towel-lined baking sheet or rack set over a sheet pan to drain. Sprinkle lightly with finishing salt while still hot. Repeat frying remaining batches, allowing oil to return to temperature between batches.

Serve

Serve hand-breaded pickle chips warm with ranch dressing, spicy aioli, or your preferred dip. They are best enjoyed fresh and crispy.

If making ahead: keep finished chips on a wire rack in a 200°F (95°C) oven for up to 20 minutes to maintain crispness, but for best texture serve immediately.