Wo-fried Pickle Chips Recipe

Drain pickle slices in a colander and lay them out on a single layer of paper towels. Top with another layer of paper towels and press gently to remove excess brine. Let sit 5 minutes, then blot again so chips are as dry as possible (this reduces spatter and helps batter stick).

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and garlic powder until evenly combined.

In a separate small bowl whisk the egg lightly, then add the cold club soda. Pour the wet mixture into the dry ingredients and whisk briefly until a smooth, slightly thick but still fluid batter forms. Keep the batter cold (you can place the bowl over an ice bath or set it in the refrigerator) to maximize crispiness.

If using panko: combine panko and grated Parmesan in a shallow dish. Pat the dried pickle chips again if needed. One at a time, dredge each pickle in batter to coat fully, then let excess batter drip off and press into panko to coat both sides. Place on a wire rack while you finish coating remaining chips. If not using panko, simply dip in batter and place on rack.

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and browns in about 30–60 seconds the oil is ready.

Working in small batches (4–6 chips depending on pot size), carefully add battered pickles to the hot oil, avoiding overcrowding. Fry, turning as needed, until golden brown and crisp, about 1.5–2.5 minutes per batch. Panko-coated chips may brown a touch faster—watch closely.

Using a slotted spoon or spider, transfer fried pickle chips to a paper towel-lined baking sheet or wire rack set over a sheet pan to drain. Sprinkle lightly with additional salt immediately if desired. Let oil return to temperature before the next batch (maintain 325–350°F).

While chips fry, whisk together mayonnaise, hot sauce, honey, lemon juice, and black pepper in a small bowl until smooth. Taste and adjust seasoning or heat to preference. Chill until ready to serve.

Arrange fried pickle chips on a platter and serve immediately with the dipping sauce. For best texture serve within 10–15 minutes; if holding, keep warm in a single layer on a wire rack in a 200°F (95°C) oven for up to 15 minutes.