Crispy Fried Pickle Chips
Crispy Fried Pickle Chips are the perfect balance of bold, tangy, and irresistibly crunchy. Thin slices of dill pickle are coated in a seasoned, golden crust and fried until shatter-crisp on the outside while staying juicy and briny inside.
Every bite delivers that addictive contrast of salty crunch and sharp pickle flavor, making these chips an instant crowd-pleaser—whether served as a party appetizer, game-day snack, or indulgent side with a cool, creamy dipping sauce.
Why People Will Love These Crispy Fried Pickle Chips:
Irresistible crunch with every bite – The double-dredged coating fries up golden and shatter-crisp, creating a satisfying texture that contrasts perfectly with the juicy pickles inside.
Bold, addictive flavor – Tangy dill pickles paired with savory spices, paprika, and a hint of cayenne deliver a punchy flavor that keeps you reaching for more.
Perfect balance of salty, tangy, and spicy – Each bite hits multiple flavor notes without overpowering the natural pickle brine.
Classic bar-style comfort food – These chips capture the nostalgic appeal of pub and game-day snacks, right from your own kitchen.
Quick and fun to make – With simple steps and fast frying time, this recipe comes together quickly and feels rewarding to prepare.
Crowd-pleasing appetizer – Ideal for parties, gatherings, or casual snacking—these disappear fast once served.
Customizable heat level – Easily adjust the spice by increasing or reducing cayenne or adding hot sauce to suit your taste.
Pairs perfectly with dipping sauces – From ranch to spicy BBQ blends, these pickle chips shine even more with a creamy dip on the side.
Best served hot and fresh – The just-fried texture makes them especially crave-worthy straight out of the oil.
Key Ingredients:
Kosher dill pickles – The heart of the recipe, delivering bold tanginess and briny snap that stays juicy inside the crisp coating.
All-purpose flour – Forms the base of the crunchy crust, creating a light yet sturdy coating that fries up golden and crisp.
Buttermilk – Adds subtle tang and richness while helping the breading adhere evenly to each pickle slice.
Egg – Acts as a binder, ensuring a thick, cohesive coating that locks in moisture during frying.
Paprika – Contributes gentle warmth and color, enhancing both flavor and visual appeal.
Cayenne pepper – Adds a touch of heat that balances the acidity of the pickles without overpowering them.
Garlic powder – Brings savory depth and rounds out the seasoning blend.
Salt and black pepper – Essential seasonings that sharpen and balance the overall flavor.
Vegetable oil – A neutral frying oil that allows the seasoning and pickle flavor to shine while delivering an ultra-crispy finish.
Expert Tips:
Slice the pickles thin and evenly
Keeping the slices thinner than ¼ inch ensures they cook quickly and become crisp rather than soggy.
Dry the pickles thoroughly
Patting the pickle slices completely dry is essential—excess moisture is the biggest enemy of crisp breading.
Use a double dredge for extra crunch
The flour → buttermilk–egg → flour method creates a thicker coating that fries up shatter-crisp and stays crunchy longer.
Maintain oil temperature at 375°F (190°C)
Oil that’s too cool makes the coating greasy; oil that’s too hot can burn the crust before the pickles heat through.
Fry in small batches
Overcrowding lowers the oil temperature and leads to uneven frying and soggy results.
Let excess batter drip off before frying
This prevents clumps and ensures an even, crisp coating on each slice.
Flip gently and only once if possible
Turning the pickles carefully helps preserve the coating and promotes even browning.
Drain on paper towels or a wire rack
Proper draining removes excess oil and keeps the chips crisp.
Season immediately after frying
A light sprinkle of salt or extra spice sticks best while the chips are hot.
Serve right away for best texture
Fried pickle chips are at their peak crispness fresh from the fryer.
Crispy Fried Pickle Chips
Ingredients
For the Fried Pickle Chips
Vegetable oil — enough for deep frying
All-purpose flour — 1 cup
Salt — ½ teaspoon
Ground black pepper — 1 teaspoon
Paprika — ¼ teaspoon
Cayenne pepper — ¼ teaspoon
Garlic powder — ¼ teaspoon
Buttermilk — ½ cup
Large egg — 1
Kosher dill pickles — 3, sliced thinner than ¼ inch and thoroughly patted dry
Optional Dipping Sauce (or substitute with Ranch)
Ranch dressing — 2 tablespoons
BBQ sauce — 1 tablespoon
Ketchup — 1 teaspoon
Mayonnaise — 1 teaspoon
Tabasco — a dash
Black pepper — a dash
Instructions
1. Heat the Oil
Pour 2–3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven.
Attach a thermometer—making sure it doesn’t touch the bottom—and heat the oil to 375°F (190°C).
This usually takes about 10 minutes.
2. Set Up the Breading Station
Prepare two shallow bowls:
Bowl 1: Whisk together the flour, salt, black pepper, paprika, cayenne pepper, and garlic powder.
Bowl 2: Whisk the buttermilk and egg until fully combined and smooth.
3. Bread the Pickle Slices
Working in small batches of 3–4 slices:
Coat each pickle slice in the seasoned flour.
Dip into the buttermilk–egg mixture.
Dredge again in the flour to create a thicker, extra-crispy coating.
4. Fry the Pickles
Carefully lower the coated pickles into the hot oil.
Fry for about 90 seconds per side, or until deeply golden and crisp.
Transfer the fried pickles to a paper towel–lined plate to drain.
Allow the oil to return to 375°F before frying the next batch for consistent crispiness.
5. Prepare the Dipping Sauce (Optional)
Combine all sauce ingredients in a small bowl and stir until smooth and well blended.
Serve alongside the hot pickle chips.
Important Notes When Making Crispy Fried Pickle Chips:
Moisture control is critical – Pickles naturally contain a lot of liquid. Thoroughly drying them before breading is essential to prevent soggy coating and oil splatter.
Pickle thickness affects texture – Thin slices fry crisp and light, while thicker slices tend to steam inside the coating and lose crunch.
Oil temperature must stay consistent – Let the oil return to 375°F between batches to maintain even browning and prevent greasiness.
Do not overcrowd the pot – Frying too many slices at once lowers oil temperature and causes uneven cooking.
Double dredging creates structure – The second flour coating builds a sturdy crust that protects the pickle and enhances crispness.
Buttermilk adds flavor, not just moisture – Its acidity complements the pickle brine and helps the coating cling better.
Frying time is short – Overfrying can darken the coating too quickly without improving crispness.
Best served immediately – Fried pickle chips lose their crunch as they cool, so timing matters.
Sauce should be prepared ahead – Having the dip ready ensures the pickles are enjoyed hot and fresh.
Not ideal for storage – These are meant for immediate enjoyment rather than leftovers.
How to Enjoy Crispy Fried Pickle Chips After Cooking
Serve immediately while hot and crisp
Fried pickle chips are at their absolute best straight from the fryer. The contrast between the crunchy coating and juicy pickle center is most satisfying when served hot.
Let excess oil drain briefly
Allow the chips to rest on paper towels or a wire rack for about 30–60 seconds to remove excess oil without losing crispness.
Season while warm
A light sprinkle of salt, black pepper, or extra paprika sticks best while the coating is still hot.
Pair with a cool, creamy dipping sauce
Ranch, spicy BBQ, or a tangy homemade sauce balances the heat and acidity of the pickles beautifully.
Serve as a shared appetizer
Arrange on a platter or in a basket lined with parchment paper for a casual, bar-style presentation.
Balance with something refreshing
Pair with cold drinks, fresh veggies, or crisp slaw to contrast the richness of the fried coating.
Enjoy in small batches
These are meant to be snacked on rather than piled high—smaller portions stay crisp and satisfying.
Avoid covering tightly
Trapping steam will soften the coating. Keep them uncovered if serving over several minutes.
Best for parties and game days
These chips shine as finger food for gatherings, casual get-togethers, or movie nights.
Not recommended for reheating
For best texture, enjoy them fresh rather than saving leftovers.
Nutrition Information
For Crispy Fried Pickle Chips
(Values are approximate and based on 1 serving, assuming about 4 servings total.)
Calories: 220–260 kcal | Total Fat: 14–17 g | Saturated Fat: 2.5–3.5 g | Monounsaturated Fat: 7–9 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 45–55 mg | Sodium: 650–900 mg (depending on pickles, seasoning, and dipping sauce) | Total Carbohydrates: 18–22 g | Dietary Fiber: 1–2 g | Sugars: 2–3 g | Protein: 5–7 g
Frequently Asked Questions:
What type of pickles work best for this recipe?
Kosher dill pickles are ideal because they have a firm texture and bold, tangy flavor that holds up well during frying. Avoid sweet pickles, as they can burn quickly and overpower the savory coating.
Why do my fried pickles sometimes turn soggy?
Sogginess is usually caused by excess moisture or oil that isn’t hot enough. Make sure the pickle slices are thoroughly dried and the oil stays at 375°F before frying.
Can I make these ahead of time?
Fried pickle chips are best enjoyed fresh. They can be fried a short time in advance, but they will lose crispness as they sit and are not ideal for reheating.
Is double dredging really necessary?
Yes. The second flour coating creates a sturdier crust that stays crisp longer and protects the pickles from releasing moisture into the breading.
What dipping sauces pair best with fried pickle chips?
Classic ranch is a favorite, but spicy mayo, honey mustard, chipotle sauce, or a tangy BBQ blend all complement the salty, tangy crunch beautifully.
How thin should the pickle slices be for best results?
Pickle slices should be thinner than ¼ inch. Thin, even slices fry quickly and become crisp, while thicker slices tend to steam and soften inside the coating.
Why do the pickles need to be dried before breading?
Removing excess moisture helps the breading adhere properly and prevents soggy coating or excessive oil splatter during frying.
What’s the best way to keep the oil at the right temperature?
Use a thermometer and fry in small batches. Allow the oil to return to 375°F between batches for consistent, crispy results.
Can I skip the egg in the buttermilk mixture?
The egg helps create a thicker, sturdier coating. While you can omit it, the crust will be lighter and less crisp.
How do I know when the pickle chips are done frying?
They’re ready when the coating is deeply golden, crisp to the touch, and bubbling has slowed—usually about 90 seconds per side.