Wo-fried Pickle Chips Recipe

Prepare pickles

Drain pickle chips in a colander and spread them on paper towels. Pat the chips dry thoroughly—press gently with additional paper towels to remove surface moisture. Let sit while you prepare batter and breading (about 5 minutes).

Make the batter

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, and 1/4 tsp black pepper until homogenous. In a separate small bowl lightly beat the egg. Add the cold club soda (or cold water) to the egg and stir to combine. Gradually whisk the wet mixture into the dry ingredients until a smooth, slightly thick batter forms—thicker than pancake batter but thin enough to coat a chip (target consistency: ribbon slowly from whisk). Keep batter chilled if possible.

In a shallow dish combine panko breadcrumbs, cornmeal, grated Parmesan (if using), 1 tsp salt and 1/2 tsp black pepper. Mix so crumbs are evenly seasoned. Place the dredge next to the batter and the dried pickle chips so you can work assembly-line style.

One at a time: dip each dried pickle chip into the batter, letting excess drip back into the bowl, then transfer to the panko mixture and press gently so the crumb mixture adheres. For an extra-crispy double coat, return the crumbed chip briefly to the batter (very lightly) then back to the panko mix. Place coated chips on a wire rack while you heat the oil. Keep them single layer and do not stack.

Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). If you do not have a thermometer, heat oil over medium heat until a small piece of bread sizzles and browns in 30–40 seconds. Use enough oil so chips can float without crowding (about 3–4 inches depth).

Fry in small batches (6–8 chips depending on pot size) so oil temperature remains steady. Carefully add coated pickle chips and fry 1.5–3 minutes per side, turning once, until golden brown and crisp. Watch for foaming—pickle brine can cause some foaming; reduce heat slightly if oil foams heavily.

Use a slotted spoon or spider to remove chips to a paper towel–lined tray to drain. Lightly salt once hot, if desired. Continue frying remaining chips; allow oil to return to 350°F between batches. If using parsley, sprinkle chopped parsley over drained chips for color and freshness.

Serve warm with the prepared dipping sauce or your favorite condiments.

While chips fry, whisk together mayonnaise, sour cream, hot sauce, honey (if using), lemon juice, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust heat, salt, or acidity. Chill until ready to serve.