Crispy CRUNCHY FRIED PICKLE CHIPS, Perfect Appetizer

Ingredients

• 20 spears Dill Pickle Spears (fresh from jar, sliced lengthwise if large)
• 10 spears Bread and Butter Pickle Spears (optional, for variety)
• 0.75 cup All-Purpose Flour (sifted)
• 0.25 teaspoon Baking Powder
• 0.125 teaspoon Black Pepper (freshly ground)
• 0.125 teaspoon Salt
• 0.125 teaspoon Cayenne Pepper (optional for a mild kick)
• 0.125 teaspoon Garlic Powder
• 0.125 cup Cornmeal (fine cornmeal)
• 0.5 cup Club Soda (or light beer for extra flavor)
• 1 cup Panko Breadcrumbs (plain, not seasoned)
• 1 cup Vegetable Oil (for deep‑frying; canola or peanut oil work well)
• to serve Ranch Dressing (optional dipping sauce)

Instructions

1. Dry the Pickles

   Remove dill and bread‑and‑butter pickles from the jar, lay them in a single layer on paper towels, cover with another paper towel and gently blot until surface moisture is gone.

   Time: PT5M

2. Combine Dry Ingredients

   In a shallow bowl, whisk together 3/4 cup flour, 1/4 tsp baking powder, 1/8 tsp black pepper, 1/8 tsp salt, 1/8 tsp cayenne (optional), 1/8 tsp garlic powder, and 1/8 cup cornmeal until evenly distributed.

   Time: PT3M

3. Add Liquid and Form Batter

   Create a well in the dry mixture, pour in 1/2 cup club soda (or beer), and stir with a fork until a smooth, pourable batter forms. If the batter is too thick, add up to 1/8 cup more liquid, a little at a time.

   Time: PT4M

4. Prepare Panko Coating

   Spread 1 cup plain panko breadcrumbs on a plate or shallow dish.

   Time: PT1M

5. Heat Oil

   Add 1 cup vegetable oil to the large deep skillet and heat over medium‑high heat until it reaches about 350°F (use a thermometer or watch for steady shimmering).

   Time: PT5M

   Temperature: 350°F

6. Batter and Bread the Pickles

   Working in batches (about 10 spears), dip each pickle into the batter, allowing excess to drip off, then roll in the panko crumbs until fully coated. Place coated pickles on a clean plate before frying.

   Time: PT5M

7. Fry the Pickles

   Gently lower the coated pickles into the hot oil. Fry for 2‑3 minutes per side, or until golden brown and crisp. Use tongs to flip once.

   Time: PT6M

   Temperature: 350°F

8. Drain and Serve

   Remove fried pickles with tongs, place on a paper‑towel‑lined plate to drain excess oil. Serve immediately with ranch dressing or your favorite dip.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

10g

Fat

8g

Fiber

1g