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

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.