I love Fried Pickle Chips – like really LOVE them! I don’t have them often and get excited if I see them on a menu. Unfortunately the last couple times I’ve gotten them I’ve been pretty disappointed. They arrived at the table in a big oily clump and were soggy. No thank you.
I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen and one of the first snacks to disappear when making them for a crowd. I’ve provided baking and air fryer instructions too since not everyone likes frying at home and they make for a healthier option. We serve them up with our Homemade Ranch Dressing for the perfect pairing!
How to Make Our Fried Pickle Chips
Ingredients
Process
- Preheat oil to 350°F. Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
- Place flour, eggs and panko in three separate shallow dishes. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated.
- Set coated pickle chips onto a baking sheet and place in the refrigerator for about 20 minutes.
- Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp. Drain onto paper towels (or a cooling rack lined with a baking sheet) and lightly season with salt and pepper. Repeat until all the pickle chips have been fried.
We love how easy these Fried Pickle Chips are to whip up!
Tools You Will Need
- shallow baking dishes
- dry measuring cups
- measuring spoons
- cutting board
- knife
- baking sheet
- tongs
- sauté pan with high sides
- deep fry/candy thermometer
- cooling rack
Baking and Air-Frying Instructions For Fried Pickle Chips
Oven Instructions
Preheat oven to 375˚F. Once pickle chips have been panko coated, coat a baking sheet with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared baking sheet, spacing each about 1/2 inch apart.
Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until golden brown.
Air Fryer Instructions
Preheat oven to 400˚F. Once pickle chips have been panko coated, coat an air fryer basket with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared basket, spacing each about 1/4 inch apart (this will have to be done in batches).
Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.
Freezing Instructions
Line panko coated pickle chips onto a baking sheet in a single layer, making sure the chips are not touching one another. If one baking sheet isn’t enough, place a piece of parchment paper over the first layer of pickle chips and repeat with remaining pickle chips.
Place baking sheet in freezer and freeze until all pickle chips are frozen, at least 2 hours. Transfer frozen pickle chips to a resealable freezer bag. Remove as much air from the bag as you can and seal. Place bag into freezer for up to 3 months.
Tips and Tricks for Success
- Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
- Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
- Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.
More Delicious Appetizer Recipes You Will Love
Fried Pickle Chips
INGREDIENTS
- 2 cups ridge cut pickle chips, drained
- 1 cup all purpose flour
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- 2 cups vegetable oil
- salt and pepper to taste
garnish
- 2 tablespoons thinly sliced chives
- homemade ranch dressing for serving
INSTRUCTIONS
- Preheat oil to 350°F.
- Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
- Place flour, eggs and panko in three separate shallow dishes.
- Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the refrigerator for about 20 minutes.
- Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp.
- Drain onto paper towels and season lightly with salt and pepper. Repeat until all the pickle chips have been fried. Top with sliced chives and serve immediately with homemade ranch dressing.
NOTES
- Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
- Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
- Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Did you make this recipe? We want to see!
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Texas Roadhouse has the best! But it’d be great to have a recipe so I can make my own!
These look amazing!!
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I wish it were socially acceptable to eat pickles as a main dish. Thanks for another acceptable way to eat these delicious little things!
Oh, these are so perfectly poppable and crispy looking!
oh wow these are a revelation! I love seeing something left of field and new like this!
These look great! One of my friends LOVES fried pickles. Next time she’s over I’ll totally make these!
Oh, I love fried pickles! Thanks for posting the recipe!
STOP IT YOU TWO! I do not need any more reason to eat fried stuff. You’re killing me … except really you just made my day. These look A-FREAKING-MAZING!
Excuse the excessive enthusiasm!
Yum. Fried pickles remind me of my university days.
omg i am drooling all over my keyboard, unlike Teri I LOVE PICKLES! Pickles make me happy and are a regular snack! This sounds insane to me, I am a huge blue cheese fan too! Making these ASAP
Hi! I’ve been following your blog FOREVER!! And you make me want to cook (I lack any cooking skills whatsoever), and Thank you for this recipe! Fried pickles are my kryptonite!
I saw these for sale in Alabama back in December. I was intensely curious, but I didn’t buy them. Now, thanks to your recipe, I have the chance to try them. Gorgeous photos as always!
Oh my gosh. I just died on the inside a little… mostly because I got very excited and then very sad that these aren’t in front me. I happen to be, if you couldn’t tell from my melodramatic response, a big pickle guy, especially friend pickles. I am trying this recipe asap. Thanks for sharing and reminding me how much I love these things.
You guys make my tummy happy.
I need these in my life and happen to have a jar of pickles in the fridge!
is it like a thing for every food blog that I follow to post the most delicious looking recipes today? i must try these today! Screw waiting for the super bowl. Although I will probably make these on sunday as well. Thanks for the yumminess!
GO LAKERS!!!
Fried pickles are pretty much my calling…these look AH-MAZING!!!
Totally need to try this!
Ooh these would be great with a cold beer!
Oh yum!
Shut Up!!! I HAVE to try these–and I don’t even like pickles!
Fried Pickles and Cold Beer are my life. This looks awesome!
I wish I could eat fried pickles every single day of my life.
Oooh these look so good! Thanks for the recipe.