Crunchy Dill Fried Pickle Chips are a crispy, tangy snack with golden batter and bold dill flavor, perfect for parties and game day.
If you’ve ever ordered fried pickles at a restaurant and wondered how to get that same shatteringly crisp coating at home, you’re in the right kitchen. These Crunchy Dill Fried Pickle Chips bring salty, tangy, and crunchy together in every bite.
The secret is a simple seasoned flour-and-cornmeal mixture paired with a quick buttermilk dip so the coating clings to every slice. In just about 25 minutes, you’ll have a big basket of hot, golden pickle chips on the table.
Serve them as a fun party starter, a game day snack, or a side for burgers and sandwiches. Just be warned: they disappear fast, so you may want to double the batch.
Crunchy Dill Fried Pickle Chips Ingredients
- Dill pickle slices – Briny, tangy pickle chips are the star, bringing bold flavor and a juicy center once fried.
- Buttermilk or whole milk – Softens the acidity of the pickles and helps the seasoned coating stick to every slice.
- Large egg – Whisked into the milk to create a richer dredging mixture that binds the crust to the pickles.
- All-purpose flour – Forms the base of the coating, giving structure and a light, crisp bite.
- Yellow cornmeal – Adds extra crunch and a slightly toasty, corn flavor that mimics restaurant-style fried pickles.
- Paprika – Brings gentle warmth and a hint of color to the batter without overpowering the dill flavor.
- Garlic powder – Infuses the crust with savory depth and complements the tangy pickles beautifully.
- Onion powder – Rounds out the seasoning blend so every bite tastes like more than just fried batter.
- Salt and black pepper – Essential for balancing the tang and highlighting both the pickle flavor and the crunchy coating.
- Cayenne pepper (optional) – A small pinch gives a subtle kick for those who love a lightly spicy snack.
- Vegetable oil for frying – Neutral, high-heat oil that lets the seasonings shine while crisping the pickles to a perfect golden brown.
Step-by-Step Crunchy Dill Fried Pickle Chips
STEP 1: Pat the pickle slices very dry with paper towels. Removing excess moisture keeps the coating from sliding off and helps the chips fry up extra crispy instead of soggy.
STEP 2: In a shallow bowl, whisk together the buttermilk (or milk) and egg until smooth. This wet mixture is your “glue” to hold the seasoned coating on the pickles.
STEP 3: In a second shallow bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Stir well so every spoonful has a balanced mix of spices.
STEP 4: Working a few at a time, dip the pickle slices into the milk mixture, letting any excess drip off. Coat them thoroughly in the flour-cornmeal mixture, pressing gently so the breading adheres to both sides.
STEP 5: Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat over medium-high until it reaches around 350°F (175°C); a small pinch of coating should sizzle immediately when dropped in.
STEP 6: Fry the coated pickle slices in small batches, being careful not to overcrowd the pan. Cook for about 1–2 minutes per side, turning once, until they’re deep golden and crisp.
STEP 7: Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels. Let them drain briefly, then serve while hot with ranch, spicy mayo, or your favorite dipping sauce.
Can I make these fried pickles ahead of time?
Fried pickles taste best fresh from the oil, but you can prep the pickles and mixed coating in advance. Bread and fry them just before serving for the crispiest texture.
How do I keep the coating from falling off?
Dry the pickles very well, then let the excess milk mixture drip off before coating. Press the breading on gently and avoid moving the pickles too much while the coating sets in the oil.
Can I bake these instead of frying?
You can bake them on a greased or parchment-lined sheet at 425°F (220°C), flipping once. They’ll be tasty but not as shatteringly crisp as deep fried.
What oil is best for frying pickle chips?
Use a neutral, high-heat-friendly oil like vegetable, canola, or peanut oil. These oils stay stable at frying temperature and won’t compete with the tangy dill flavor.
Can I use spears instead of chips?
Yes, but spears take slightly longer to cook and can be harder to keep uniformly crispy. Chips are ideal for quick frying and a better coating-to-pickle ratio.
Pro Tips for Crunchy Dill Fried Pickle Chips
- Double-coat for extra crunch by dipping the breaded pickles back into the milk mixture, then again into the flour-cornmeal blend before frying.
- Keep your oil at a steady 350°F; too cool and the pickles get greasy, too hot and the coating browns before the center heats through.
- Fry in small batches so the oil temperature doesn’t drop dramatically, which helps every batch come out evenly golden and crisp.
What to Serve with Crunchy Dill Fried Pickle Chips
These crunchy dill bites are the perfect partner for classic game day fare. Serve them beside sliders, burgers, or hot dogs so guests can grab a pickle chip in between bites.
They’re also fantastic on a casual appetizer platter with buffalo wings, potato skins, and mozzarella sticks. Add small bowls of ranch, spicy mayo, and a smoky barbecue sauce so everyone can choose their favorite dip.
For something lighter, balance their richness with crisp, fresh veggies. Carrot sticks, celery, and cucumber slices make a simple crudité plate that pairs beautifully with your fried pickle chips.
Keeping Leftovers Fresh
Fried pickles are at their absolute best right out of the fryer, but leftovers still make a fun little snack. Let them cool completely, then store in an airtight container in the refrigerator for up to 2 days.
To reheat, skip the microwave, which makes them soft. Instead, warm them in an air fryer or a 400°F (200°C) oven for a few minutes until hot and re-crisped on the outside.
It’s not ideal to freeze fried pickles, as the texture tends to suffer once thawed. If you really need to, freeze them in a single layer before transferring to a bag, then reheat straight from frozen in a hot oven or air fryer.
Crunchy Dill Fried Pickle Chips
Ingredients
- Approximately 20 to 24 round dill pickle cuts drained
- 1 cup cultured buttermilk or whole dairy milk
- 1 large whole egg
- 1 cup plain white flour
- ½ cup finely ground yellow cornmeal
- 1 teaspoon sweet paprika
- 1 teaspoon garlic granules
- ½ teaspoon powdered onion
- ½ teaspoon fine sea salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon cayenne powder optional, for added spice
- Frying oil such as vegetable or canola, enough for 2-inch depth in pan
Instructions
- Lay the pickle slices on absorbent paper towels, pressing gently to eliminate as much surface moisture as possible. This step ensures optimal crispness during frying.
- In a shallow dish, beat the egg into the buttermilk until smooth. In a separate container, blend the flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using), ensuring even distribution of the spices.
- Individually immerse each pickle slice into the milk-and-egg blend, allowing any surplus liquid to drip off. Immediately transfer to the dry mix, pressing gently so the coating adheres thoroughly on all sides.
- Fill a heavy-bottomed skillet or saucepan with oil to a depth of approximately 2 inches. Warm the oil over medium-high heat until a thermometer registers 350°F (175°C).
- Working in small groups to avoid overcrowding, place coated pickle slices into the hot oil. Fry for 1 to 2 minutes on each side, or until the coating achieves a deep golden color and a crisp texture.
- Carefully extract the fried pickles using a slotted utensil and place on fresh paper towels to absorb excess oil. Serve promptly while hot, alongside ranch dressing or a spicy mayonnaise-based dip.