Crispy Fried Pickle Chips – A Bold, Crunchy Snack with Serious Flavor
There’s something wildly satisfying about biting into a snack that hits every craving at once. Crispy. Salty. Tangy. Hot. Cool. Fried Pickle Chips do exactly that—and once you’ve had them fresh and golden straight from the pan, there’s no going back.
This is the kind of snack that disappears the moment it hits the table. Game nights, backyard gatherings, late-night cravings, or casual comfort-food moments—these pickle chips belong in all of them. The contrast between the juicy dill pickle and the shatteringly crisp coating is what makes them unforgettable. Add a creamy dipping sauce on the side, and suddenly everyone’s hovering around the plate pretending they’re “just having one more.”
Best of all? You don’t need a deep fryer or fancy ingredients. This classic bar-style favorite is incredibly easy to make at home—and far better than anything frozen.
Why You’ll Love This Recipe
- Perfect crunch with a light, golden coating
- Bold flavor contrast from tangy pickles and savory seasoning
- Quick to make with simple pantry ingredients
- Crowd-pleasing appetizer for parties and game days
- Dippable perfection (arguably the best part)
- Easy to customize with spice, cheese, or air fryer options
Ingredients
- 1 jar dill pickle chips, drained well
- 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)
Optional Add-Ins
- Cayenne pepper or chili powder (for heat)
- Ranch seasoning
- Grated Parmesan cheese
Equipment Needed
- Large skillet or deep frying pan
- Tongs or slotted spoon
- Paper towels
- 3 shallow bowls (for dredging station)
- Baking sheet or plate
Step-by-Step Instructions
1. Drain and Dry the Pickles
Drain pickle chips thoroughly and pat them dry with paper towels. Removing excess moisture is essential for crisp results and proper coating adhesion.
2. Set Up the Dredging Station
Prepare three shallow bowls:
- Bowl 1: All-purpose flour
- Bowl 2: Whisk together buttermilk and egg
- Bowl 3: Cornmeal or panko mixed with garlic powder, paprika, and black pepper
3. Heat the Oil
- Heat oil in a deep skillet to 350°F (175°C). The oil should sizzle immediately when a coated pickle touches it.
4. Coat the Pickles
Working one at a time:
- Dredge pickle in flour
- Dip into buttermilk mixture
- Press firmly into seasoned cornmeal or panko
5. Fry Until Golden
Carefully add pickles to the hot oil in small batches. Fry for 2–3 minutes per side until golden brown and crispy.
6. Drain and Season
Remove with a slotted spoon and place on a paper towel–lined plate. Lightly salt while hot.
7. Serve Immediately
These are best served hot and crispy with your favorite dipping sauces.
Pro Tips for Extra-Crispy Pickles
- Work in small batches to keep oil temperature steady
- Double-coat for extra crunch (repeat flour → buttermilk → coating)
- Use panko for lighter crunch or cornmeal for classic Southern texture
- Serve right away—fried pickles lose crispness as they sit
Variations & Substitutions
- Spicy Fried Pickles: Add cayenne or hot sauce to buttermilk
- Air Fryer Version: Spray lightly with oil and air fry at 400°F for 8–10 minutes, flipping halfway
- Gluten-Free: Use gluten-free flour and breadcrumbs
- Cheesy Crunch: Mix Parmesan into the coating
- Pickle Spears: Use the same method, just fry slightly longer
Serving, Pairing & Storage
How to Serve
- Serve hot as an appetizer or snack
- Pair with burgers, sliders, or sandwiches
Best Dipping Sauces
- Ranch dressing
- Spicy mayo
- Honey mustard
- Chipotle aioli
Storage
- Best eaten fresh
- Refrigerate leftovers up to 1 day
Reheating
- Reheat in oven or air fryer at 375°F until crisp
- Avoid microwaving (they’ll go soggy)
FAQ
Can I make these ahead of time?
They’re best fresh, but you can prep the dredging station ahead.
Why aren’t my pickles crispy?
Oil may be too cool or pickles weren’t dried well.
Can I bake them instead?
Yes, but texture will be softer. Air fryer gives better results.
Cornmeal or panko—which is better?
Cornmeal gives classic crunch; panko is lighter and crispier.
Crispy Fried Pickle Chips
Ingredients
Equipment
Method
- Drain and pat pickles dry.
- Set up three bowls: flour, buttermilk + egg, seasoned cornmeal/panko.
- Heat oil to 350°F.
- Coat pickles in flour, dip in buttermilk, then coat in crumbs.
- Fry in batches 2–3 minutes per side until golden.
- Drain on paper towels and season lightly.
- Serve hot with dipping sauces.
Notes