Wo-fried Pickle Chips Recipe

Drain pickle chips on a wire rack or paper towels for 5–10 minutes to remove excess moisture. Pat each chip lightly with paper towel, leaving a little brine on the surface for flavor.

Reserve 1 tablespoon of pickle brine (from the jar) to add to the batter for tang and seasoning.

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly combined.

Add wet ingredients

If using, beat the egg lightly in a small bowl. Add the beaten egg (optional), 1 tablespoon reserved pickle brine, and 3/4 cup ice-cold club soda to the dry mix. Whisk just until combined — do not overmix; a few small lumps are fine. The batter should be thick enough to coat but still runny. If too thick, add a tablespoon more club soda; if too thin, add a tablespoon of flour.

Set up a coating station with three shallow dishes: 1) 1/2 cup all-purpose flour for dredging, 2) prepared batter, 3) 1 cup breadcrumbs or panko. Lightly dredge each drained pickle chip in flour, shaking off excess, dip into the batter to coat fully, then press into the breadcrumbs/panko to adhere. Place coated chips on a wire rack and let rest 5 minutes to help coating set.

Pour about 3 cups neutral oil into a heavy-bottomed pot or deep skillet, filling to give about 2–3 inches depth. Heat oil to 350°F (175°C) — if you do not have a thermometer, test by dropping a small pinch of batter: it should sizzle and float steadily.

Fry the coated pickle chips in batches of 4–6, careful not to overcrowd. Fry 1.5–2.5 minutes per side until golden brown and crisp. Use a slotted spoon or spider to turn chips gently and transfer to a paper-towel-lined baking sheet or wire rack after frying.

While still hot, sprinkle finished chips lightly with 1/2 teaspoon kosher salt (adjust to taste). Let cool 1–2 minutes — they are best served hot and crisp.

While chips fry, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon hot sauce, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon smoked paprika, 1/8 teaspoon black pepper, and 1 tablespoon chopped fresh dill or chives (if using) in a small bowl. Whisk until smooth and taste; adjust heat or lemon to preference. Chill until ready to serve.

Serve the WO-Fried Pickle Chips immediately with the dipping sauce on the side for best texture.