Recipe 28 · Snacks & Sides
Thomas's Crispy Fried Pickles with Ranch Dip
Tangy dill pickle chips in a crunchy golden coating, fried crisp and served with cool ranch. The appetizer that disappears first.
Jump to recipe ↓Prep15 minutes
Cook15 minutes
Serves6
Nutritionabout 290 cal · 6g protein per serving
Pat the pickles really dry first — that is the secret to a coating that sticks.
How to make it
- Dry the pickles.. Spread the pickle chips on paper towels and pat them very dry on both sides. Wet pickles make the coating slide off.
- Set up your station.. Bowl 1: flour, paprika, garlic powder, salt and pepper stirred together. Bowl 2: beaten eggs. Bowl 3: panko.
- Bread them.. Coat each pickle chip in flour, then egg, then press into the panko so it sticks. Set them on a plate as you go.
- Heat the oil.. Pour the oil into the pot to about 2 inches deep and heat over medium-high until a panko crumb sizzles right away — about 350°F.
- Fry in batches.. Fry a small handful at a time for 2–3 minutes, turning once, until deep golden. Do not crowd the pot.
- Drain and salt.. Scoop out with the slotted spoon onto paper towels and sprinkle with a little salt right away. Serve hot with ranch.
How to serve it
Eat them hot — they are at their crispiest in the first 10 minutes.
Save the leftovers
Honestly, these do not keep well. Make only what you will eat right away.