Crunchy Dill Fried Pickle Chips
A savory, golden-brown snack perfect for gatherings, these crispy fried pickle chips offer a satisfying crunch and tangy bite. Sliced dill pickles are cloaked in a robustly seasoned coating, fried to perfection, and paired with a bold dipping sauce. Ideal for entertaining or indulging your cravings for something salty and crisp.
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Print Recipe
Servings: 12
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.
Notes
For enhanced crunch, repeat the dipping and coating process once more before frying. Double-dipping creates a thicker crust with extra texture.