Wo-fried Pickle Chips Recipe

Drain and dry pickle chips

Drain the jarred pickle chips in a colander for 2–3 minutes. Spread them out on paper towels and pat dry to remove excess brine—this prevents soggy batter and reduces splattering during frying.

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–2.5 inches (or enough to cover chips). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily.

Set up dredge and stations

Arrange three stations: seasoned flour in a shallow bowl, batter in another bowl, and (if using) panko-Parmesan mixture in a third shallow bowl or plate. Place a wire rack or paper towels near the fryer for draining.

Make batter

In a medium bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. If using the egg, whisk it into the cold club soda (or beer) then gradually whisk the liquid into the dry ingredients until a slightly thick, smooth batter forms. Batter should coat the back of a spoon but still be loose enough to drip; adjust with 1–2 tablespoons more liquid or a tablespoon more flour as needed.

Prepare seasoned flour

In the shallow bowl combine 1/2 cup flour, 1/2 tsp salt, and 1/4 tsp black pepper. Use this to dust each pickle chip before battering—this helps the batter adhere.

Prepare panko (optional)

If using the panko crunch layer, mix 1 cup panko, 1/4 cup grated Parmesan, and 1 tsp dried parsley on a plate. This will give an extra-crispy exterior when you double-coat the chips.

Dredge and batter

Working in small batches (4–6 chips at a time depending on pot size), lightly dust each dried pickle chip in the seasoned flour, shaking off excess. Dip each floured chip into the batter, making sure it's completely coated. If using panko, let excess batter drip briefly then press the battered chip into the panko mixture to coat evenly.

Fry until golden

Carefully lower battered chips into the hot oil using tongs or a slotted spoon. Fry in batches so the oil temperature stays near 350°F. Cook 2–3 minutes per side or until coating is golden-brown and crisp. Overcrowding will drop the oil temp and make chips greasy.

Drain

Remove chips with a slotted spoon or spider and transfer to a wire rack or paper towels to drain. If using paper towels, transfer to a rack after a minute to keep bottoms crisp. Season lightly with a pinch of salt immediately if desired.

Repeat

Repeat coating and frying until all pickle chips are cooked. Let oil return to temperature between batches.

Mix sauce

While chips fry, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk (or milk), 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried dill, 1 tablespoon chopped chives, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or thin with more milk to desired consistency. Chill briefly if time allows.

Serve

Arrange fried pickle chips on a platter with the dipping sauce on the side. Best served immediately while hot and crisp.