HomeCrispy Fried Pickle Chips
Crispy Fried Pickle Chips
If you’ve ever devoured a plate of fried pickles at a sports bar and thought, “I need these at home—stat!”—you’re in luck. These Crispy Fried Pickle Chips deliver that golden, crunchy crust, juicy dill center, and zingy vinegar kick that makes them utterly impossible to stop eating.
Better yet? They’re ready in 20 minutes, use just one bowl, and require no deep fryer—a shallow skillet and a few pantry staples are all you need. Perfect as an appetizer, game-day snack, or even a bold burger topper.
Why You’ll Love These Pickles
🥒 Tangy dill pickles + crispy coating = flavor explosion
⏱️ Ready in 20 minutes—faster than delivery!
🥣 One bowl, minimal mess—no fancy equipment
💸 Costs pennies—but tastes like a restaurant treat
🌶️ Customizable heat—mild or spicy, your call!
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Ingredients You’ll Need
(Serves 4 as an appetizer)
1 (24 oz) jar dill pickle chips, well-drained
1 cup (125g) all-purpose flour
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Buttermilk or egg wash (see options below)
Oil for frying (vegetable, canola, or peanut)
Choose Your Binder:
Classic: 1 cup buttermilk
Extra crispy: 2 eggs + 2 tbsp water, beaten
Vegan: 1 cup unsweetened almond milk + 1 tbsp vinegar
💡 Pro Tips:
Drain pickles VERY well—pat dry with paper towels to prevent soggy coating.
Double-dip for extra crunch: Flour → buttermilk → flour again.
Keep pickles cold until frying—helps coating stick.
Step-by-Step Instructions (Crispy Every Time!)
1. Prep the Pickles
Drain pickles and lay on paper towels. Pat thoroughly dry—this is key!
Chill in the fridge while you prep the coating.
2. Make the Breading
In a shallow bowl, mix flour, garlic powder, paprika, onion powder, salt, and pepper.
3. Dredge the Pickles
Dip each pickle chip into buttermilk (or egg wash), letting excess drip off.
Coat in flour mixture, pressing gently to adhere.
Place on a wire rack for 2–3 minutes to set (prevents clumping in oil).
4. Fry to Golden Perfection
Heat ½ inch of oil in a skillet over medium heat (350°F / 175°C).
Fry pickles in batches 1–2 minutes per side, until deep golden and crisp.
Drain on a wire rack or paper towels.
5. Serve Immediately
Sprinkle with flaky salt while hot.
Serve with:
Ranch dressing (classic!)
Spicy aioli (mayo + sriracha + lime)
Remoulade (for a Cajun kick)
Serving & Storage Tips
Eat fresh! They lose crispness fast—no leftovers usually.
Keep warm: Place on a wire rack in a 200°F oven while frying batches.
Make ahead: Prep breaded pickles, freeze on a tray, then fry from frozen (+30 sec).
Frequently Asked Questions
Q: Can I bake or air-fry these?
A: Yes—but they won’t be as crisp. Air fry at 400°F for 8–10 mins, spritzed with oil.
Q: My coating fell off—what happened?
A: Pickles were too wet, or oil wasn’t hot enough. Dry well and test oil with a bread cube—it should sizzle gently.
Q: What pickles work best?
A: Dill pickle chips (like Claussen or Vlasic)—not bread-and-butter (too sweet).
Q: Can I make them gluten-free?
A: Yes! Use 1:1 GF flour blend and GF buttermilk.
A Snack That Steals the Show
These Crispy Fried Pickle Chips aren’t just a side—they’re a flavor-packed experience that sparks joy, nostalgia, and friendly competition over the last bite.
So grab that jar of pickles, heat your oil, and get ready for crunch, tang, and pure satisfaction in every bite. Because sometimes, the best things in life are fried, briny, and gone before you know it.
Do you dip yours in ranch, hot sauce, or eat them plain?
Share your favorite way in the comments! And if this recipe just upgraded your snack game, pass it on to a fellow pickle lover who believes in the power of crunch + vinegar. 🥒✨💛
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