CRISPY FRIED PICKLE CHIPS

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Excellent choice! Crispy Fried Pickle Chips are the ultimate tangy, crunchy, salty snack. This recipe delivers a super crispy coating that stays put, with a juicy, briny pickle inside.

Ultra-Crispy Fried Pickle Chips

Yield: 4-6 servings as an appetizer
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

· 1 (16 oz) jar dill pickle chips (Hamburger slices, about ¼-inch thick. See Tip 1)
· 1 ½ cups all-purpose flour, divided
· 2 teaspoons garlic powder
· 1 teaspoon paprika (smoked or sweet)
· ½ teaspoon cayenne pepper (optional, for heat)
· 1 teaspoon black pepper
· Oil for frying: Canola, peanut, or vegetable oil (enough for 1.5-2 inches deep in your pot)

For the Wet Batter:

· ¾ cup buttermilk (or ¾ cup milk + 1 tbsp white vinegar, let sit 5 min)
· 1 large egg
· 1 teaspoon hot sauce (like Frank’s)

For Serving:

· Ranch dressing (the classic pairing!)
· Cajun ranch or comeback sauce
· Extra dill pickles for garnish

Instructions

  1. Dry the Pickles: This is the MOST IMPORTANT STEP for crispiness. Drain the pickle chips and spread them out in a single layer on a large stack of paper towels or clean kitchen towels. Pat them very, very dry. Let them sit for 10-15 minutes while you prep everything else. Moisture is the enemy of a crisp coating.
  2. Set Up Your Breading Station: Get three shallow dishes (pie plates or bowls work great).
    · Dish 1 (Dry Dredge): Mix ¾ cup of the flour with the garlic powder, paprika, cayenne, and black pepper.
    · Dish 2 (Wet Batter): Whisk together the buttermilk, egg, hot sauce, and the remaining ¾ cup of flour until mostly smooth (a few small lumps are okay).
    · Dish 3 (Final Dry Coat): Place the last ½ cup of plain flour. (This double-dredge is the secret to a thick, craggy, crispy crust that stays on).
  3. Heat the Oil: In a heavy-bottomed pot (Dutch oven is ideal), heat 1.5-2 inches of oil to 375°F (190°C). Use a deep-fry or candy thermometer for accuracy. The oil temperature will drop when you add pickles, so start a bit high.
  4. Bread the Pickles: Work in batches.
    · Step 1: Toss a handful of dried pickle chips in the seasoned flour (Dish 1), shaking off any excess.
    · Step 2: Dip them into the wet buttermilk batter (Dish 2), letting the excess drip off.
    · Step 3: Immediately place them back into the plain flour (Dish 3), tossing to coat thoroughly. Shake off excess and place on a wire rack or plate. Repeat with remaining pickles.
  5. Fry to Golden Perfection: Carefully lower 8-10 breaded pickle chips into the hot oil using tongs or a spider strainer. Do not overcrowd the pot.
    · Fry for 2-3 minutes, flipping once, until they are a deep, golden brown and very crispy.
    · Remove and drain on a wire rack set over a baking sheet (this keeps them crispy better than paper towels). Sprinkle immediately with a little flaky salt if desired.
  6. Maintain Oil Temp: Let the oil return to 375°F before frying the next batch.
  7. Serve Immediately: Fried pickles are best eaten hot and fresh! Serve right away with plenty of ranch dressing for dipping.

Critical Tips for Success:

· Tip 1: Pickle Choice: Use dill pickle hamburger chips, not spears or slices that are too thick. The classic “Mount Olive” or “Claussen” brands work perfectly. Avoid sweet pickles.
· Tip 2: DRY THOSE PICKLES: I can’t stress this enough. Wet pickles = soggy, falling-off coating.
· Tip 3: Oil Temperature is Key: If the oil is too cool, the pickles will be greasy and absorb oil. If it’s too hot, the coating will burn before the pickle heats through. A thermometer is your best friend here.
· Tip 4: Don’t Overcrowd: Adding too many at once causes the oil temp to plummet.

Air Fryer Method:

For a lighter version, you can air fry:

  1. Bread the pickles as directed.
  2. Preheat air fryer to 400°F (200°C).
  3. Spray the breaded pickles generously on both sides with cooking spray (this is crucial for browning).
  4. Air fry in a single layer for 8-12 minutes, flipping halfway, until crispy and golden. Work in batches.

Dipping Sauce Ideas:

· Classic Ranch: The GOAT.
· Cajun Ranch: Add Cajun seasoning to ranch.
· Comeback Sauce: Mix mayo, ketchup, hot sauce, Worcestershire, garlic powder, and paprika.
· Sriracha Mayo: Sriracha and mayo to taste.

Enjoy your incredibly crispy, tangy, and irresistible homemade fried pickles

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