Crispy Fried Pickle Chips – The Crunchy, Tangy Snack That Steals the Table
There’s always that one appetizer people keep reaching for without realizing it. You hear the crunch from across the room, see the empty plate getting nudged closer, and suddenly everyone wants to know who made them.
Crispy fried pickle chips are salty, tangy, and golden on the outside, with that unmistakable pickle snap inside. They’re classic diner food, fair food, and game-day food all rolled into one — especially when served hot with a cool, creamy dipping sauce.
Simple ingredients. Big crunch. Zero leftovers.
Crispy Fried Pickle Chips
Ingredients
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1 jar dill pickle chips (well drained)
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1 cup all-purpose flour
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp black pepper
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½ tsp salt
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2 large eggs
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½ cup milk or buttermilk
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1½ cups breadcrumbs or panko (panko = extra crunch)
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Oil for frying (vegetable or canola)
Optional seasoning: pinch of cayenne for heat
Instructions
1) Dry the Pickles
Lay pickle chips on paper towels and pat very dry.
(This step is crucial for crispiness.)
2) Set Up Breading Station
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Bowl 1: flour + paprika, garlic powder, onion powder, salt, pepper
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Bowl 2: eggs + milk, whisked
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Bowl 3: breadcrumbs or panko
3) Bread the Pickles
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Dredge pickles in flour.
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Dip into egg mixture.
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Coat in breadcrumbs, pressing lightly.
4) Fry
Heat oil to 350°F (175°C).
Fry pickles in batches 2–3 minutes, until golden and crisp.
Remove to a wire rack or paper towels.
5) Serve Hot
Serve immediately with dipping sauce.
Quick Dipping Sauce (Highly Recommended)
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½ cup ranch dressing
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1 tbsp pickle juice or hot sauce
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Optional: dash of garlic powder
Stir and chill briefly.
Why These Pickle Chips Are Extra Crispy
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Drying the pickles prevents sogginess
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Flour first helps coating stick
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Panko breadcrumbs add crunch
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Correct oil temperature keeps them crisp, not greasy
Tips for Perfect Fried Pickle Chips
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Don’t overcrowd the fryer
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Keep oil hot between batches
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Use a wire rack for draining (crispiest result)
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Season lightly right after frying
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Eat them fresh — they’re best hot
Easy Variations
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Air fryer: Spray with oil, cook at 400°F for 8–10 minutes, flipping once
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Spicy: add cayenne or chili powder to breadcrumbs
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Cheesy: mix parmesan into breadcrumb coating
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Spears instead of chips: same method, fry slightly longer
FAQ – Crispy Fried Pickle Chips
Why are my fried pickles soggy?
Pickles weren’t dried well enough or oil wasn’t hot enough.
Can I make them ahead of time?
They’re best fresh, but you can reheat in an oven or air fryer to re-crisp.
What pickles work best?
Dill pickle chips — not sweet pickles.
Can I bake them instead?
Yes, but they won’t be as crisp. Bake at 425°F, flipping once.
