Crispy Fried Pickle Chips

Ingredients

Vegetable oil For 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 under ¼”, patted dry

Optional Dipping Sauce (or use Ranch)

Ranch dressing 2 tablespoons

BBQ sauce 1 tablespoon

Ketchup 1 teaspoon

Mayonnaise 1 teaspoon

Tabasco A dash

Black pepper A dash

Instructions

Step 1: Heat the Oil

Fill a heavy pan or Dutch oven with 2–3 inches of vegetable oil. Attach a thermometer (without touching the bottom) and bring the oil to 375°F (190°C). This typically takes about 10 minutes.

Step 2: Prepare the Breading Station

In one bowl, combine the flour, salt, pepper, paprika, cayenne, and garlic powder.

In a second bowl, whisk the buttermilk and egg until smooth.

Step 3: Coat the Pickles

Working with 3–4 slices at a time:

Dredge each pickle in the seasoned flour.

Dip into the buttermilk–egg mixture.

Return to the flour for a second coating to boost the crispiness.

Step 4: Fry Until Crisp

Lower each coated pickle into the hot oil. Fry about 90 seconds per side until browned and crunchy. Move to a paper towel-lined plate and allow the oil to return to 375°F before starting the next batch.

Step 5: Make the Dipping Sauce (Optional)

Combine all sauce ingredients in a small bowl and mix until smooth.