Step 2: Prepare the Breading Station
- In one bowl, mix the flour, cornstarch, salt, pepper, and garlic powder.
- In another bowl, whisk the egg and milk until smooth.
- In a third bowl, place the breadcrumbs or panko.
Tip: Using three separate bowls ensures each pickle chip gets a perfect coating without clumps.
Step 3: Coat the Pickles
- Dip each pickle slice into the flour mixture first — shake off excess.
- Next, dip it into the egg mixture.
- Finally, coat it with breadcrumbs/panko, pressing lightly so it sticks.
Repeat for all pickle slices.
Step 4: Heat the Oil
- Pour vegetable oil into a deep pan or skillet (about 1–2 inches deep).
- Heat over medium-high heat until it reaches 350°F (175°C).
- If you don’t have a thermometer, test by dropping one breadcrumb in — it should sizzle immediately.
Step 5: Fry the Pickle Chips
- Carefully add pickle slices to the hot oil in small batches.
- Fry for 2–3 minutes, turning once, until golden brown and crispy.
- Remove using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 6: Serve and Enjoy
- Sprinkle lightly with extra salt if desired.
- Serve warm with ranch dressing, spicy mayo, or your favorite dipping sauce.
Pro Tips for Ultimate Crispiness
- Double-fry method: Fry once for 1–2 minutes, remove, let them rest, then fry again for 1 minute for extra crunch.
- Panko works best: It creates a light, crispy texture unlike regular breadcrumbs.
- Don’t overcrowd the pan: Fry in small batches to keep the oil temperature steady.
Crispy fried pickle chips are tangy, crunchy, and utterly addictive. They’re perfect for parties, snacks, or just when you want something different from the ordinary. Follow this method, and you’ll have a golden batch of perfection every time!
If you want, I can also make a shortcut oven-baked version that’s crispy without deep frying, so it’s healthier and just as crunchy.
Do you want me to do that?
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