Fried Pickle Chips Recipe

Drain and dry

Remove 16 dill pickle chips from the jar and place them on a plate lined with paper towels. Pat thoroughly to remove excess brine—this prevents splattering and helps the batter adhere. Let rest for 10 minutes, replacing paper towels if they become very wet.

Make dry mix

In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp cayenne (if using).

Prepare wet batter

In a separate medium bowl, lightly beat 1 large egg, then whisk in 1 cup cold club soda or sparkling water until smooth. The batter should be slightly thick but pourable; adjust with a tablespoon of water or more flour if needed. Keep batter cold—place bowl over another bowl of ice if ambient temperature is warm.

Prepare panko

In a third shallow bowl, combine 1 cup panko breadcrumbs with 1/4 cup grated Parmesan (optional). This gives extra crunch and flavor.

Coat pickles

Working in batches, dredge each dried pickle chip first in the dry flour mix, shaking off excess, then dip into the cold batter allowing excess to drip back into the bowl, then press into the panko mixture to coat fully. Place coated chips on a wire rack and let rest 3–5 minutes so the coating adheres. Repeat until all pickles are coated.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into oil—if it sizzles and browns in about 45–60 seconds, the oil is ready.

Fry in batches

Carefully add 4–6 coated pickle chips to the hot oil without overcrowding. Fry, turning with a slotted spoon or spider, until golden brown and crisp, about 1.5–2.5 minutes per side total. Adjust heat as needed to maintain 325–350°F (160–175°C).

Drain and salt

Use a slotted spoon to transfer fried pickles to a paper towel-lined plate or wire rack set over a baking sheet. Immediately sprinkle lightly with a pinch of salt while hot. Let cool 1–2 minutes before serving to allow coating to set—pickles will be hot inside.

Make sauce

While frying, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tablespoon hot sauce, 1 teaspoon honey (or sugar), 1/4 teaspoon smoked paprika, 1 teaspoon lemon juice or a splash of pickle brine, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning or heat as desired. Chill until ready to serve.

Serve the fried pickle chips hot with the dipping sauce on the side.