Fried Pickle Chips Recipe

Drain the pickle chips well in a colander for 5 minutes, then spread them on paper towels and pat dry to remove excess brine. This helps the breading adhere and reduces splatter during frying.

Place the pickle chips in a shallow dish and pour the buttermilk over them. Sprinkle 1 tsp salt and 1/2 tsp black pepper over the chips, toss to coat, and let sit for 10 minutes. The buttermilk slightly mellows the brine and helps the coating stick.

In a wide shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper until evenly combined.

Set up a breading station: bowl with the dry breading mixture, a second shallow bowl with the egg beaten with 2 tbsp milk (optional wet dip), and a tray lined with paper towels for finished pieces.

Working in small batches (6–8 chips), remove chips from the buttermilk letting excess drip back into the bowl. Dredge each chip in the dry mixture, press firmly to adhere, then optionally dip in the egg wash and dredge again in the dry mix for a thicker double-coated crust. Place coated chips on the tray and let rest 5 minutes to set.

Pour 3 cups neutral oil into a medium heavy-bottomed pot or deep skillet to reach roughly 2 inches deep. Attach a thermometer and heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of breading—if it sizzles and browns in ~40–60 seconds, the oil is ready.

Fry the coated pickle chips in batches of 6–8 to avoid crowding. Carefully lower each chip into the hot oil with tongs or a slotted spoon. Fry for 1.5–2.5 minutes, turning once, until golden brown and crisp. Maintain oil temperature at 340–360°F; reduce heat slightly if it rises too high.

Use a slotted spoon to transfer fried chips to the paper towel-lined tray to drain. While still hot, sprinkle lightly with a pinch of salt to taste. Repeat with remaining chips, allowing oil to return to temperature between batches.

While chips fry, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp hot sauce, 1 tsp pickle juice, 1/4 tsp paprika, 1/8 tsp black pepper and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning or heat as desired. Chill until ready to serve.

Arrange fried pickle chips on a platter and serve hot with the dipping sauce on the side. Leftovers can be kept in a single layer on a wire rack in a warm oven (200°F/95°C) for up to 20 minutes to stay crisp. For longer storage, refrigerate and re-crisp in a 375°F (190°C) oven for 6–8 minutes.