Deep-Fried Pickle Chips

When Molly moved to Grand Forks, her pickle and ranch intake quadrupled, since fried pickles are common at restaurants and parties. They’re crunchy on the outside, snappy on the inside and way too easy to eat — a perfect fun side to a farmer’s lunch.

Print Recipe

Cook Time 20

Total Time 30

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2429.5 kcal

Equipment

1 Deep Pot or Saucepan For heating the oil
1 Thermometer Crucial for monitoring oil temperature
1 Baking Sheet with Wire Rack For draining fried pickles
3 Mixing Bowls (various sizes) For flour, egg wash, and panko
1 Slotted Spoon or Spider For safe removal of pickles from oil

Ingredients

Main

1/2 cup 104 grams mayonnaise
1/4 cup 40 grams dill pickle relish
Hot sauce as desired
Neutral oil for deep-frying
2 cups 225 grams dill pickle slices
1 cup 130 grams all-purpose flour
2 tablespoons 30 grams whole milk
Splash of hot sauce
2 large eggs
2 cups 120 grams panko breadcrumbs
2 teaspoons dried dill
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Flaky salt for serving

Instructions

For the dip: In a small serving bowl, stir together the mayonnaise and relish. Season with hot sauce and stir once more. Refrigerate until ready to serve. (The dip can be made up to a day ahead.)
For the pickles: Add 2 inches of oil to a large, deep-sided pot or saucepan and heat over medium high to 360 degrees F. Line a baking sheet with paper towels and fit with a wire rack.
Using paper towels, pat the pickles dry. Add the pickles to a medium mixing bowl and sprinkle with the flour. Toss to combine until the pickles are coated in flour.
To prepare the dredge: In a separate shallow bowl, whisk together the milk, hot sauce and eggs. In a third bowl, combine the panko, dried dill, paprika, cayenne, garlic powder and kosher salt.
Working in batches, dredge the flour-dusted pickle chips in the egg mixture, then the panko mixture, making sure to coat them completely and evenly.
Fry half of the breaded pickles in the hot oil, flipping once, until crisp and deep golden on both sides, about 1 minute per side. Remove to the prepared baking sheet to drain of excess oil. Season with flaky salt. Repeat with the remaining dredged pickles. Serve immediately with the dip.
Like all fried foods, the pickles are best right after frying. Leftover pickle dip will keep covered in the refrigerator for 2 to 3 days and is a good dip for other fried foods and crunchy snacks or as a sandwich spread.

Notes

Ensure pickles are thoroughly patted dry before flouring to prevent soggy coating and splattering oil. Maintain oil temperature at 360°F (175°C); use a thermometer as inconsistent temperatures lead to greasy or burnt pickles. Fry in small batches to keep oil temperature stable and ensure even crisping. Season immediately with flaky salt upon removal from oil for best adhesion. The spiced panko provides great flavor depth, but feel free to adjust spices to your preference. Serve piping hot for optimal texture.