Ingredients You’ll Need
For classic crispy fried pickle chips, gather:
1 jar dill pickle chips (or sliced dill pickles)
1 cup all-purpose flour
1 cup buttermilk
1 large egg
1 cup cornmeal or panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon black pepper
Oil for frying (vegetable or canola oil)
Step 2: Set Up the Coating Station
Prepare three shallow bowls:
Flour bowl: Plain flour
Wet bowl: Whisk together buttermilk and egg
Crunch bowl: Cornmeal or panko mixed with garlic powder, paprika, and black pepper
Step 3: Heat the Oil
Heat oil in a deep skillet or heavy pan to 350°F (175°C). The oil should be hot enough to sizzle immediately when a coated pickle is added.
Step 4: Coat the Pickle Chips
Dredge each pickle chip in flour, dip it into the buttermilk mixture, then press it into the seasoned cornmeal or panko. Make sure each piece is well coated.
Step 5: Fry Until Golden
Carefully place the coated pickles into the hot oil in small batches. Fry for 2–3 minutes per side, or until golden brown and crispy.
Step 6: Drain and Season
Remove the pickle chips with a slotted spoon and place them on a paper towel–lined plate. Sprinkle lightly with salt while still hot.
Tips for Extra Crunch
Work in small batches to keep the oil temperature steady.
Double-coat the pickles for an even thicker crunch.
Use panko for a lighter, airier texture or cornmeal for a classic Southern bite.
Serve immediately for maximum crispiness.
Best Dipping Sauces for Fried Pickle Chips
Fried pickles shine with a good dip. Try:
Ranch dressing
Spicy mayo
Honey mustard
Chipotle aioli
The creamy sauces balance the tangy crunch perfectly.
Easy Variations to Try
Spicy Fried Pickles: Add cayenne or hot sauce to the batter.
Air Fryer Version: Lightly spray coated pickles with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
Gluten-Free: Use gluten-free flour and breadcrumbs.