Fried Dill Pickle Chips

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Frying pickle chips is easy, and they're the perfect appetizer recipe that's a restaurant favorite. Serve them with ranch or a chipotle aioli!

Prep Time10

Cook Time5

Total Time15

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 56kcal

In a medium sized mixing bowl, whisk together the milk and eggs until homogenous. Dump the pickles into the milk mixture and allow them to sit for five minutes.
In a separate bowl, whisk together the flour, garlic powder, paprika, and corn starch.
Drain the milk mixture from the bowl with the pickles and add the flour mixture. Use your hands or a spoon to fold the pickles in the flour mixture until they are evenly coated.
Heat 2 inches of oil in a pan or pot.
Gently place the pickles in the oil and cook for 2-3 minutes per side, or until they begin to brown. Place the pickles on a plate lined with paper towels to soak up the excess oil.
Serve and enjoy!

For the best results, I like to use canola oil for frying, but you can also use vegetable oil or any other high-temperature frying oil.
For the crispiest fried pickle, it is important to ensure the pickles are entirely coated in the flour mixture before you fry them; otherwise, the coating may separate from the pickles.
You can store these pickles in an airtight container in the fridge for 2 days.
These pickles are good served with ranch, a garlic aioli sauce, or by themselves.
You can substitute the pickles for bread and butter pickles if you would like, but they will have a bit of a sweeter flavor.
The paprika adds just a hint of spice to the pickles. You can omit this ingredient if you do not want any spice.