Wo-fried Pickle Chips Recipe

Drain and Pat

Lay the pickle slices in a single layer on paper towels and press gently to remove excess brine. Change towels and repeat until surface moisture is reduced — about 2–3 minutes.

Marinate

Place drained pickle slices in a shallow bowl and pour buttermilk over them. Add hot sauce if using. Cover and refrigerate 15–30 minutes. The buttermilk mellows sharpness and helps coatings adhere.

In a wide shallow dish, whisk together flour, cornstarch, cornmeal, panko (if using), paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne. Mix until evenly combined.

In a separate bowl, whisk the 1/2 cup flour and salt, then gradually whisk in cold sparkling water and the beaten egg until smooth. The batter should be thick enough to coat chips but still fluid — adjust with a tablespoon more water or flour if needed.

Heat Oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test with a pinch of dry coating — it should sizzle and brown gradually.

Coat and Batter

Working in batches, remove 6–8 pickle slices from the buttermilk (let excess drip off). Dredge each slice in the dry coating, pressing lightly to adhere, then dip into the wet batter to fully coat. For extra crunch, return battered slice to the dry mix for a light second dredge (optional). Place coated slices on a wire rack while you finish the rest.

Fry

Carefully add a few coated pickle slices to the hot oil, avoiding overcrowding. Fry until golden brown and crisp, about 2–3 minutes per side, turning once with tongs. Maintain oil temperature near 350°F; if it drops, the coating will absorb more oil.

Drain & Season

Use a slotted spoon to transfer fried chips to a wire rack set over a sheet pan or paper towels to drain. Immediately sprinkle with a little coarse salt and chopped parsley while warm. Repeat with remaining chips.

Serve

Serve hot with lemon wedges and the remoulade dipping sauce on the side. Fried pickle chips are best eaten within 15 minutes for optimal crispness.

While chips marinate or fry, combine mayonnaise, sour cream (or yogurt), Dijon, relish, hot sauce, paprika, lemon juice, salt, and pepper in a small bowl. Stir until smooth. Taste and adjust seasoning. Chill until ready to serve.