Description

Golden, shattering-crispy fried dill pickle chips coated in a seasoned panko crust, served with a tangy, creamy, and spicy ranch dipping sauce. A crowd-pleasing appetizer that is easy to make at home.

Ingredients

Scale

1 large jar (about 1 quart) dill pickle chips
1 cup (125g) all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
2 large eggs, beaten
1.5 cups (90g) panko breadcrumbs
2 tablespoons cornmeal
Vegetable oil (for frying)
½ cup (120g) full-fat mayonnaise
¼ cup (60g) sour cream
1 packet (1 ounce) dry ranch seasoning
1–2 teaspoons hot sauce (e.g., Frank’s RedHot or Cholula)
½ teaspoon garlic powder
1 teaspoon white vinegar
2 tablespoons chopped fresh chives (optional)
2 tablespoons crispy bacon bits (optional)

Instructions

Set up a dredging station with three shallow bowls: one with flour mixed with garlic powder, onion powder, and paprika; one with beaten eggs; and one with panko breadcrumbs mixed with cornmeal and a pinch of salt.
In a small bowl, whisk together mayonnaise, sour cream, dry ranch seasoning, hot sauce, garlic powder, and white vinegar. Taste and adjust seasoning, then refrigerate to chill and thicken.
Pour vegetable oil into a Dutch oven or heavy-bottomed skillet to a depth of 1-2 inches. Heat over medium-high heat until it reaches 350°F (175°C).
Drain pickle chips and pat them thoroughly dry with paper towels to ensure the breading sticks.
Dredge each pickle chip in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Finally, roll in the panko mixture, pressing gently to adhere.
Carefully lower a batch of 4-6 coated pickles into the hot oil. Do not overcrowd the pot.
Fry for 2-3 minutes per side, flipping halfway, until golden brown and crispy.
Remove pickles with a slotted spoon or spider strainer and place on a wire cooling rack set over a baking sheet. Sprinkle immediately with a tiny pinch of salt.
Serve hot with the chilled spicy ranch dip on the side.

Notes

Pat pickles dry thoroughly to prevent breading from sliding off. Keep oil temperature at 350°F to avoid greasy or burnt results. Use a wire rack instead of paper towels to keep pickles crisp. The spicy ranch tastes better if made ahead and chilled.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 8-10 chips per servi
Calories: 320
Sugar: 2
Sodium: 650
Fat: 20
Saturated Fat: 3
Carbohydrates: 28
Fiber: 1
Protein: 6

Keywords: fried pickles, spicy ranch, appetizer, game day food, crispy pickles, party snacks, easy recipes, comfort food