Ingredients
For the Fried Pickles
1 (16 oz) jar dill pickle chips, drained and patted dry
1 cup buttermilk (or milk with 1 tablespoon lemon juice added)
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying
Optional Dipping Sauce
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon dill pickle juice
1 teaspoon hot sauce (optional)
Salt and pepper, to taste
Instructions
1. Prepare the Pickles
Drain the pickle slices well, then pat them dry with paper towels. Removing moisture helps them get extra crispy.
2. Soak in Buttermilk
Place the pickle chips in a bowl and pour the buttermilk over them. Let them soak for 10–15 minutes. This helps the breading stick and adds flavor.
3. Make the Breading
In a separate bowl, whisk together:
Flour
Cornmeal
Garlic powder
Paprika
Salt
Black pepper
Mix until well combined.
4. Heat the Oil
Pour vegetable oil into a deep skillet or pot, enough for frying. Heat the oil to 350°F (175°C).
5. Coat the Pickles
Remove pickles from the buttermilk, letting excess drip off.
Dredge each pickle slice in the flour-cornmeal mixture until fully coated.
6. Fry
Fry the pickles in small batches for 2–4 minutes, or until golden brown and crisp.
Transfer them to a paper-towel-lined plate to drain and sprinkle lightly with salt.
7. Prepare the Dipping Sauce (Optional)
Whisk together:
Mayonnaise
Ketchup
Pickle juice
Hot sauce
Season with salt and pepper. Serve on the side.
Tips for Best Results
Pat pickles completely dry before coating—they crisp much better.
Don’t overcrowd the pan; frying in batches keeps the oil hot.
Serve immediately—fried pickles taste best fresh.
Serving Ideas
Serve your crispy fried pickle chips with:
Ranch dressing
Spicy mayo
Barbecue sauce
Honey mustard
They’re perfect for snacking, appetizers, parties, or alongside burgers and sandwiches.
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