Fried Pickle Chips

Jeanne Benavidez


I remember these from the days when we were teenagers and running around town with our friends. There was a drive-in where we used to hang out that served these and we had to go there every day to eat these. When I found the recipe years later I had to try it. Of course they're not as good as when we were carefree kids but they're pretty close. These are great served wth ranch dip. The internet picture shows you how the finished dish looks.

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10 Min


20 Min


No-Cook or Other


2 1/2 c
all-purpose flour
1 c
corn meal
3/4 tsp
3/4 tsp
black pepper
1/2 tsp
tony chachere's creole seasoning
1 c
1 qt
hamburger dill chips, drained
canola oil for frying

Directions Step-By-Step

Drain the dill chips and pat dry with paper towels. Set aside in a bowl lined with paper towels.
Pour the buttermilk into a small mixing bowl.
Combine dry ingredients into a separate medium bowl and stir to combine.
Dip each pickle chip in the buttermilk and then dredge in the flour mixture.
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.
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.
Serve immediately with your favorite dipping sauce. I prefer Ranch dip.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, For Kids