Description
Learn how to make perfectly crispy, golden fried pickles at home, including a deep-fried restaurant-style version and a lighter air fryer alternative. Serve these tangy pickle chips with a zesty dipping sauce for the best game day appetizer.
Ingredients
Scale
- 1 (16 ounce) jar dill pickle chips, drained well
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1/2 cup milk
- 1 cup panko breadcrumbs (for extra crispiness)
- Vegetable oil, for frying (or cooking spray for air fryer)
- For Dipping Sauce: 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon onion powder
Instructions
- Prepare the pickles: Lay the drained pickle chips on several layers of paper towels. Place more paper towels on top and press gently to remove as much moisture as possible. This step is key for crispy fried pickles.
- Set up the dredging station: In one shallow bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper. In a second bowl, whisk the eggs and milk together. In a third bowl, place the panko breadcrumbs.
- Dredge the pickles: Working in small batches, dip the dry pickle chips first into the flour mixture, shaking off excess. Then, dip them into the egg mixture, letting excess drip off. Finally, press them firmly into the panko breadcrumbs, coating completely. Place the coated pickles on a clean, dry baking sheet.
- Prepare the dipping sauce: In a small bowl, whisk together the mayonnaise, sour cream, hot sauce, lemon juice, and onion powder until smooth. Set aside.
- For Deep Frying: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375 degrees F (190 degrees C). Carefully drop the breaded pickles into the hot oil in a single layer, being careful not to overcrowd the pot. Fry for 1 to 2 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- For Air Frying: Preheat your air fryer to 380 degrees F (195 degrees C). Lightly spray the air fryer basket with cooking spray. Arrange the breaded pickles in a single layer in the basket (work in batches). Spray the tops of the pickles lightly with cooking spray. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crunchy.
- Serve immediately with the zesty dipping sauce. These crunchy dill fried pickle chips are best eaten right away.
Notes
- For a Texas Roadhouse copycat flavor, you can add a pinch of dried oregano to the flour mixture.
- If you skip the panko and use only flour, you will get a thinner, less crunchy coating, more like a batter.
- To ensure maximum crispiness, make sure your oil temperature is correct before frying.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Deep Frying or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 12 chips)
- Calories: 350
- Sugar: 3
- Sodium: 850
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
- Cholesterol: 75