Fried Pickle Chips Recipe
Served with house made ranch dressing and chipotle sour cream.
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Ingredients
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Fried Pickle Chips
House Made Ranch Dressing
Chipotle Sour Cream
Method
Fried Pickle Chips
- 1
Prepare the Pickles
Drain the dill pickle chips from the jar and pat them dry using paper towels. This will help reduce excess moisture for better frying.
- 2
Set Up Dredging Station
In three separate bowls, prepare the dredging station: one with all-purpose flour, one with buttermilk combined with beaten eggs, and one with a mixture of cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Dredge the Pickles
Take a pickle chip and dip it first into the flour, coating it well. Shake off any excess flour, then dip it into the buttermilk and egg mixture. Finally, coat it with the cornmeal mixture, pressing gently to adhere. Repeat for all pickle chips.
- 4
Heat the Oil
In a large, deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
- 5
Fry the Pickles
Carefully add the coated pickle chips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
House Made Ranch Dressing
- 6
Combine Ingredients
In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth.
- 7
Add Seasonings
Add dried dill weed, garlic powder, onion powder, salt, and black pepper. Mix until well combined. Adjust seasoning to taste.
- 8
Chill
Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Chipotle Sour Cream
- 9
Mix Ingredients
In a small bowl, combine sour cream, chipotle in adobo sauce, lime juice, and salt. Stir until smooth and well blended.
- 10
Chill
Cover and refrigerate for about 30 minutes for the flavors to develop.
