Fried Pickle Chips* Recipe

Drain the jarred pickle chips in a colander for 5 minutes to remove excess brine.

Pat each pickle chip dry between paper towels to remove as much moisture as possible; moisture prevents crisping. Set the dried chips on a wire rack while you prepare breading and batter.

In a shallow bowl or wide plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1/2 cup fine breadcrumbs (if using), 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/8 tsp cayenne pepper. Whisk thoroughly to distribute the seasonings and break up any lumps.

Place the seasoned dry mix in a shallow dish wide enough to dredge each pickle chip. Reserve 2–3 tablespoons of the dry mix in a small bowl for double-dusting if you want an extra-crisp coating.

In a second shallow bowl whisk together 2 large eggs, 1/2 cup buttermilk, and 1 tsp hot sauce (if using) until smooth. This will be your wet wash to help the dry breading adhere.

Set up an assembly line: dried pickle chips, wet wash bowl, seasoned dry mix, and reserved dry mix bowl (optional for second dredge).

Heat Oil

Pour about 1 cup oil into a medium skillet (cast iron or stainless steel) or shallow pot to a depth of about 1/2–3/4 inch. Heat over medium-high and monitor the temperature with a thermometer until it reaches 350–360°F (175–182°C). If you don’t have a thermometer, test with a small pinch of dry mix — it should sizzle and brown slowly without smoking.

Coat Chips: Working in small batches (6–8 chips at a time depending on pan size), dredge each dried pickle chip first in the wet egg-buttermilk mixture, letting excess drip off, then press into the seasoned dry mix to coat completely. If using the reserved dry mix for extra crispness, return the coated chip briefly to the wet wash and then again to the reserved dry mix for a double coating.

Fry: Carefully add the breaded pickle chips to the hot oil in a single layer, avoiding overcrowding. Fry 1–2 minutes per side until golden brown and crisp — total frying time will be about 2–4 minutes depending on thickness. Use a slotted spatula or tongs to flip gently.

Drain: Remove fried pickles to a wire rack set over a rimmed baking sheet or to paper towels. If using paper towels, place on a single layer so steam doesn’t make them soggy. Sprinkle lightly with a pinch of additional salt while still hot, if desired.

Repeat: Let the oil come back up to temperature between batches before frying the next batch. Continue until all chips are fried.

Serve the fried pickle chips hot or warm with 1/2 cup ranch dressing or favorite dipping sauce. Offer lemon wedges to squeeze over just before eating if you want extra brightness.

Leftovers: Store cooled, fried pickles in an airtight container in the refrigerator for up to 2 days. Recrisp in a 375°F (190°C) oven on a wire rack for 6–8 minutes.