Fried Pickle Chips
User Reviews
5
Fried Pickle Chips
Description
This recipe starts by pressing pickle chips dry to remove excess brine, then dredging them in flour, egg wash, and panko breadcrumbs for a crunchy coating. Once coated, the pickle chips chill briefly to help the coating adhere better during frying. They are then fried in hot vegetable oil until golden brown and crispy. The result is a crunchy exterior surrounding the tangy, juicy pickle slices inside. Seasoning with salt and pepper after frying enhances their flavor.
Fried Pickle Chips are often served immediately topped with thinly sliced chives and accompanied by homemade ranch dressing, which balances the acidity of the pickles. They make a flavorful snack or appetizer.
For alternative cooking methods, baked and air-fried directions are included to achieve crispiness with less oil. Additionally, the chips can be frozen after breading to cook later, offering convenience for make-ahead preparation. Ensuring the pickle slices are well dried and the coating firmly pressed on helps prevent sogginess and encourages a crunchy finish.
Ingredients
- 2 cups pickle chips ridge cut, drained
- 1 cup all-purpose flour
- 2 egg lightly beaten
- 2 cups panko breadcrumbs
- 2 cups vegetable oil
- salt to taste
- black pepper to taste
garnish
- 2 tablespoons chives thinly sliced
- ranch dressing for serving, homemade
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
- Dry pickle chips thoroughly before breading to avoid soggy results.
- Press panko breadcrumbs firmly onto the chips for better coating adhesion.
- Refrigerate coated chips before frying to help the breading stick well.
- Baked and air fryer instructions allow for oil-free alternatives with crispy results.
- You can freeze breaded chips on a baking sheet, then store them in freezer bags for up to 3 months before frying or baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 439mg | 18% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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