Wo-fried Pickle Chips Recipe

Prepare pickles

Place the dill pickle chips in a fine-mesh strainer and press gently to remove excess brine. Pat dry with paper towels and spread on a tray. Let sit for 10 minutes so surface moisture reduces; you want them damp but not dripping.

Make the batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, smoked paprika and cayenne. In a separate small bowl beat the egg lightly. Add the beaten egg to the dry mix, then slowly whisk in the cold club soda until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be fluid; if too thick add 1–2 tablespoons more cold water or soda.

Prepare the dry dredge

In a shallow bowl combine panko breadcrumbs, grated Parmesan (if using), garlic powder, onion powder and extra kosher salt. Stir to distribute seasonings evenly.

Heat oil

Pour the oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (approximately 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small drop of batter: it should sizzle and rise steadily without browning immediately.

Batter and dredge the pickles: working in batches of 6–8 chips to avoid overcrowding, dip each drained pickle chip into the batter, letting excess drip back into the bowl. Transfer the battered chip to the panko mixture and press gently so the crumbs adhere. Shake off excess crumbs and place on a sheet tray. Repeat until all pickles are coated.

Fry in batches: carefully lower 4–6 coated pickle chips into the hot oil. Fry, turning once, until golden brown and crisp, about 1.5–2 minutes per side (3–4 minutes total). Keep the temperature near 350°F by adjusting heat as needed. Do not overcrowd the pot — this lowers the oil temperature and makes the coating soggy.

Drain and season: Using a slotted spoon or spider, remove the fried pickle chips and transfer to a wire rack set over a baking sheet, or to paper towels. Immediately sprinkle a light pinch of kosher salt over the hot chips. Let rest 1–2 minutes to finish crisping.

Repeat and keep warm: fry remaining batches, returning oil to temperature between batches. To keep finished batches warm and crisp, place in a 200°F (95°C) oven on the wire rack while you finish frying.

Make the sauce: In a small bowl combine mayonnaise, sour cream, hot sauce, lemon juice, chopped dill (or dried), black pepper and salt. Whisk until smooth and taste-adjust for salt, acid or heat. Chill until ready to serve.

Serve: Arrange fried pickle chips on a platter and serve immediately with dipping sauce on the side.