Fried Pickle Chips Recipes

Steps:

• Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

Steps:

• 1. Drain the dill chips and pat dry with paper towels. Set aside in a bowl lined with paper towels.
• 2. Pour the buttermilk into a small mixing bowl.
• 3. Combine dry ingredients into a separate medium bowl and stir to combine.
• 4. Dip each pickle chip in the buttermilk and then dredge in the flour mixture.
• 5. Deep fry a few coated pickles at a time in hot oil (350 F) until they are light golden brown. They should float to the surface when done. This won't take long at all.
• 6. Remove from oil with a slotted spoon and drain on paper towels or place in a bowl lined with paper towels. Even more fun if served in a paper-lined basket like the drive-ins used to use.
• 7. Serve immediately with your favorite dipping sauce. I prefer Ranch dip.

Steps:

• In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
• Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
• Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

Steps:

• In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired.

Steps:

• Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
• Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
• Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
• Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
• In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

Steps:

• Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.

Steps:

• If not pre-cut, cut pickles in 1/2-1/4 inch slices. Blot pickles with paper towels to remove excess moisture (I cut mine and immediately place them on folded-up paper towels, and then I blot them also).
• Whisk 3/4 cup flour with the beer. Place remaining flour, salt, and pepper in a gallon-size Ziploc bag; shake to combine.
• Pour canola oil in a deep skillet or Dutch oven, and set it over medium heat; the oil should be approximately 3/4 inch deep.
• When your oil is hot (test it by sprinkling a little water in the oil, when it pops, you know it's ready), start preparing the pickle chips.
• Put all the pickle slices in the Ziploc bag with the flour to completely coat the pickles with flour. Take them out, and dip them in beer batter.
• Immediately place batter-covered pickles in the oil (about 10-15 at a time, making sure not to crowd them), careful that it may pop back, for about 2 minutes on each side or until brown.
• When they're golden, remove and place on a plate lined with paper towels to drain.
• Eat plain, serve with Ranch dressing, or serve with any dipping sauce of your choice.