Crunchy Dill Fried Pickle Chips
These crispy dill fried pickle chips, coated in a cornmeal-flour crust, are tangy and juicy, perfect for game day or a casual appetizer.
Ingredients
For the coating
- 1 cup cultured buttermilk or whole dairy milk Buttermilk gives extra tang and helps browning.
- 1 large whole egg
- 1 cup plain white flour
- ½ cup finely ground yellow cornmeal For crunch.
- 1 teaspoon sweet paprika
- 1 teaspoon garlic granules
- ½ teaspoon powdered onion
- ½ teaspoon fine sea salt Adjust to taste.
- ¼ teaspoon cracked black pepper
- ¼ teaspoon cayenne powder Optional, for added spice.
- Frying oil (vegetable or canola) Enough for a 2-inch depth in the pan.
For the pickles
- 20–24 pieces round dill pickle cuts Drained.
Instructions
Preparation
- Lay the pickle slices on absorbent paper towels and press gently to remove excess moisture.
- In a shallow dish whisk the buttermilk and egg until smooth and combined.
- In another shallow bowl mix the flour, cornmeal, paprika, garlic granules, powdered onion, salt, black pepper, and cayenne (if using). Stir until evenly distributed.
Frying
- Dip a pickle slice into the buttermilk mixture, letting excess liquid drip off, then press it into the dry mix, coating both sides.
- Fill a heavy-bottomed skillet or saucepan with oil to a 2-inch depth and heat over medium-high until the temperature reaches 350°F (175°C).
- Add coated pickles in a single layer without overcrowding, and fry for 1–2 minutes per side until the coating is deep golden and crisp.
- Remove with a slotted spoon and drain briefly on paper towels. Serve immediately.
Notes
Serve immediately for maximum crunch. For a lighter option, store cooled fried pickles in the fridge for up to 1–2 days. Re-crisp in the oven or air fryer if necessary.