Wo-fried Pickle Chips Recipe

Drain and Dry Pickles

Remove 24 thick-cut dill pickle chips from the jar. Reserve 1/4 cup of pickle brine and set aside. Pat the pickle chips dry very well with paper towels; excess moisture prevents the coating from adhering.

Lightly dust each dried pickle chip in 1/2 cup all-purpose flour. Shake off excess. The light flour dust helps the batter adhere to the pickle.

Make the Batter

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine yellow cornmeal, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1 tsp salt. Whisk to evenly distribute dry ingredients.

Add 1 cup cold club soda (or sparkling water) and 1/4 cup reserved pickle brine to the dry mix and whisk until mostly smooth; a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but still pourable. If batter warms up, add a couple of ice cubes or place bowl over an ice bath briefly to keep it cold—cold batter yields a crispier fry.

Combine 1.5 cups Panko breadcrumbs, 1/4 cup finely grated Parmesan (optional), 1 tsp dried parsley and 1/4 tsp cayenne in a shallow dish. Mix to combine. Spread evenly so you can bread quickly.

Heat Oil

Pour about 4 cups neutral oil into a heavy-bottomed pot or Dutch oven (oil depth should be 2–3 inches). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float immediately.

Bread the Pickles: Working in small batches, dip a lightly floured pickle chip into the cold batter, allowing excess to drip back into the bowl. Immediately press the battered chip into the Panko mixture, coating thoroughly and gently pressing crumbs so they adhere. Place coated chips on a wire rack and repeat until you have a single layer ready for frying.

Fry: Carefully lower 6–8 coated pickle chips into the hot oil (don't overcrowd). Fry 2–3 minutes, turning once or gently shaking the pan so they brown evenly, until golden brown and crisp. Use a slotted spoon or spider to remove to a wire rack set over a baking sheet to drain. If oil temperature drops below 325°F, allow it to return to 350°F before next batch.

Finish & Serve: Fry remaining batches. Once all are fried, let chips rest 1–2 minutes (they'll crisp as they cool slightly). Serve with 1/2 cup ranch dressing or spicy aioli for dipping and optional lemon wedges. Enjoy while hot and crispy.