Ingredients:

  • 1 (16 oz / 450g) jar Dill Pickle Spears or Sandwich Chips, drained well
  • Plenty of Paper Towels
  • 1 cup (120g) All-Purpose Flour
  • 1/4 cup (30g) Cornstarch (or Potato Starch)
  • 1 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper (optional)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 Large Eggs
  • 1/2 cup (120ml) Buttermilk (or milk with 1 tsp lemon juice)
  • 1 teaspoon Hot Sauce (e.g., Frank's RedHot)
  • 1 1/2 cups (90g) Panko Breadcrumbs
  • 3-4 cups Vegetable Oil, Canola Oil, or Peanut Oil for frying
  • Fine sea salt for seasoning
  • 1/2 cup (120g) Mayonnaise (for dip)
  • 1/4 cup (60g) Sour Cream or Plain Greek Yogurt (for dip)
  • 1 tablespoon Buttermilk (for dip)
  • 1 teaspoon Dried Dill Weed (for dip)
  • 1/2 teaspoon Garlic Powder (for dip)
  • 1/4 teaspoon Onion Powder (for dip)
  • 1/2 teaspoon Smoked Paprika (for dip)

Instructions:

  1. Thoroughly drain the pickle chips. Lay them in a single layer on a large stack of paper towels. Pat them aggressively dry with more paper towels. Moisture is the enemy of crispness! Set aside.
  2. Set up the breading stations in three shallow dishes: 1) Flour Mix (Flour, Cornstarch, Spices, Salt, Pepper), 2) Wet Batter (Eggs, Buttermilk, Hot Sauce), and 3) Panko Breadcrumbs.
  3. Pour oil into the skillet to a depth of 1.5 inches. Attach the thermometer and heat the oil to a consistent 375°F (190°C).
  4. Working in small batches, bread the pickles: Lightly dredge in the Flour Mix (shaking off excess), dip fully into the Wet Batter, then press firmly into the Panko Breadcrumbs to ensure a full, thick coating.
  5. Allow the breaded chips to rest for 5 minutes before frying to help the coating adhere.
  6. Carefully lower 8–10 chips into the hot oil using tongs. Fry for 2–3 minutes per side until deep golden brown and visibly crunchy.
  7. Remove the chips immediately and place them on a wire cooling rack set over a baking sheet (do not use paper towels, as this steams the bottom). Sprinkle lightly with fine sea salt immediately while hot.
  8. While chips drain, whisk together all Smoky Ranch Dip ingredients (Mayonnaise, Sour Cream, Buttermilk, Dill, Spices) until smooth. Taste and adjust seasoning.
  9. Serve the hot, Crunchy Pickle Chips immediately alongside the cool, smoky dip.