Southern-Fried Pickle Chips

Southern-Fried Pickle Chips


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What's better than a crisp bite into a slice of a dill pickle? A crunchy bite into a dill pickle battered and fried to golden-brown perfection. Perfect for serving with a ketchup dip.

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Time needed

20 min preparation + 20-30 min cooking

Serving Size / Yield

10-12 servings


  • 2 C. Cornmeal
  • 3 tsp. Baking Powder
  • 1 1/2 tsp. Salt
  • 1 C. All-Purpose Flour
  • 1 tsp. Garlic Powder
  • 1 tsp. Smoked Paprika
  • 1/2 tsp. Ground Black Pepper
  • 1 32 oz. jar Hamburger Dill Pickle Chips
  • 1 Large Egg
  • Canola Oil, for frying

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In a medium bowl, mix together the cornmeal, baking powder, salt, all-purpose flour, garlic powder, smoked paprika, and black pepper. Drain the pickles, reserving 1/2 cup of the juices. In another medium bowl, whisk the reserved pickle juice together with the egg. Dip the pickle chips in the juice mixture, then dredge through the cornmeal mixture, shaking off any excess. Warm the canola oil in a large stockpot over high heat to 350 degrees. Fry the pickles in large batches for 2-3 minutes per side until golden-brown. Place on paper towels to drain.

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