Fried Pickle Chips with Homemade Ranch Dressing from Supernatural cookbook

Ingredients

• 0.5 cup Mayonnaise (regular, store‑bought)
• 0.5 cup Sour Cream (full‑fat for best flavor)
• 0.5 cup Milk (whole or 2% milk)
• 1 tsp Dried Dill (or 1 tbsp fresh minced dill)
• 1 tbsp Fresh Chives (minced)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Dried Parsley (or 1 tbsp fresh minced parsley)
• 2 tbsp Lemon Juice (juice of one medium lemon)
• 1 cup All-Purpose Flour (sifted)
• 1.5 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Salt
• 2 tsp Black Pepper
• 0.5 tsp Cayenne Pepper
• 1 jar (16‑20 oz) Dill Pickle Chips (drained and patted dry; hamburger‑style dill pickles)
• 3 cups Vegetable Oil (enough for ~1 inch depth in skillet; can use canola oil)

Instructions

1. Mix Ranch Dressing

   In a mixing bowl combine ½ cup mayonnaise, ½ cup sour cream, ½ cup milk, 1 tsp dried dill, 1 tbsp fresh chives, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp black pepper, 1 tsp dried parsley, and the juice of one lemon. Whisk until smooth.

   Time: PT5M

2. Chill Ranch Dressing

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

   Time: PT1H

3. Prepare Batter for Pickles

   In a shallow container combine 1 cup all‑purpose flour, 1½ tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 2 tsp black pepper, and ½ tsp cayenne pepper. Mix until evenly distributed.

   Time: PT5M

4. Dry the Pickle Chips

   Open the jar of dill pickle chips, drain the liquid, and spread the pickles on a plate lined with paper towels. Pat them dry thoroughly with additional paper towels.

   Time: PT3M

5. Heat Oil

   Add vegetable oil to the skillet to a depth of about 1 inch. Heat over medium‑high heat until the oil reaches roughly 300°F (150°C).

   Time: PT5M

   Temperature: 300°F

6. Dredge Pickles

   Working one pickle at a time, roll it in the seasoned flour mixture, ensuring an even coating. Shake off excess flour.

   Time: PT5M

7. Fry Pickle Chips

   Carefully place the coated pickles into the hot oil. Fry for 2–3 minutes, or until golden brown, turning once if needed. Do not overcrowd the pan.

   Time: PT10M

   Temperature: 300°F

8. Drain and Rest

   Transfer fried pickles to a plate lined with fresh paper towels to absorb excess oil. Let them rest for 1 minute.

   Time: PT2M

9. Serve

   Arrange the fried pickle chips on a serving platter and serve alongside the chilled ranch dressing for dipping.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

12 g

Fat

13 g

Fiber

1 g

Ingredient Substitutions

• Instead of Mayonnaise: Greek yogurt, sour cream
• Instead of Sour Cream: Greek yogurt, creme fraiche
• Instead of Milk: buttermilk, plant‑based milk
• Instead of Dried Dill: fresh dill, parsley
• Instead of Fresh Chives: green onion, shallots
• Instead of Garlic Powder: fresh minced garlic
• Instead of Onion Powder: finely minced onion
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Dried Parsley: fresh parsley
• Instead of Lemon Juice: lime juice, vinegar (1 tsp)
• Instead of All-Purpose Flour: bread flour, gluten‑free flour blend
• Instead of Garlic Powder: fresh minced garlic
• Instead of Onion Powder: finely minced onion
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Cayenne Pepper: hot paprika, chipotle powder
• Instead of Dill Pickle Chips: bread‑and‑butter pickles, gherkin pickles
• Instead of Vegetable Oil: canola oil, peanut oil

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Deep Skillet or Dutch Oven
• Slotted Spoon
• Paper Towels
• Plate or Tray
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Mixing the ranch dressing
• Refrigerating the ranch dressing for flavor development
• Preparing the seasoned flour batter
• Drying the pickle chips thoroughly
• Heating oil to the correct temperature
• Evenly dredging the pickles
• Frying until golden brown without overcrowding

Chef Tips from the Video

• Use fresh dill and chives for the ranch for a brighter flavor.
• Add a pinch of smoked paprika to the batter for a subtle smoky note.
• For extra crunch, double‑coat the pickles: dip first in a thin layer of milk, then in the flour mixture, and fry.

Troubleshooting

Storage

Refrigerator: Ranch dressing: up to 5 days in an airtight container. Fried pickles: store in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.

Freezer: Not recommended for fried pickles (texture degrades). Ranch dressing can be frozen for up to 1 month; thaw in refrigerator before use.

Room temperature: Do not leave fried pickles or ranch dressing at room temperature for more than 2 hours.

Make-Ahead Tips

• Ranch dressing can be made up to 2 days ahead; keep covered and refrigerated.
• The seasoned flour batter can be prepared in advance and stored in the fridge for up to 12 hours.
• Fried pickles are best served immediately, but you can re‑crisp them in a 350°F oven for 5 minutes.

Frequently Asked Questions