Southern Fried Pickle Chips with a Crisp Cornmeal Crust

Southern fried pickle chips are dill pickle rounds dipped in tangy buttermilk, coated with seasoned flour and cornmeal, then fried until crisp and golden. They make a savory snack or appetizer, and the cornmeal coating gives each bite a little crunch while the pickle stays bright and tart. Southern-style versions vary, but this straightforward method keeps the coating light and lets the pickles shine.

Ingredients

2 cups (about 300 g) drained dill pickle chips, roughly ¼ inch (6 mm) thick
¾ cup (180 ml) buttermilk
2 tablespoons (30 ml) pickle brine
¾ cup (95 g) all-purpose flour
¾ cup (120 g) fine or medium-ground yellow cornmeal
1 teaspoon (2 g) paprika
½ teaspoon (1.5 g) garlic powder
¼ teaspoon cayenne pepper, or less to taste
¼ teaspoon fine salt, plus more to finish if needed
About 6 cups (1.4 L) neutral oil, such as peanut, canola, or vegetable oil, or enough to reach a 2-inch (5 cm) depth in the pot
½ cup (120 g) mayonnaise, for the dipping sauce
1 tablespoon (15 ml) hot sauce, for the dipping sauce
1 teaspoon (5 ml) lemon juice, for the dipping sauce

Instructions

Drain and dry the pickles. Set the pickle chips in a colander for a few minutes, then spread them on a clean kitchen towel or paper towels. Pat the tops dry, too. Removing excess surface brine helps the coating cling and reduces splattering when the pickles enter the hot oil. The pickles should still taste moist and tangy inside; do not press or squeeze them.
Mix the wet dip and coating. In a shallow bowl, whisk together the buttermilk and pickle brine. In a second shallow bowl, stir the flour, cornmeal, paprika, garlic powder, cayenne, and salt until the seasonings are evenly distributed. A pie plate or wide, low bowl makes it easier to coat the rounds without breaking them.
Set up the frying station and sauce. Line a plate or rimmed tray with paper towels, or set a wire rack over a tray for draining. Stir the mayonnaise, hot sauce, and lemon juice together in a small bowl; taste and adjust the hot sauce if you like. Keep the sauce chilled while you fry. Place the bowls close to the stove, with one hand for the wet mixture and the other for the dry coating.
Heat the oil. Pour the oil into a heavy, deep pot, leaving plenty of space above it so it cannot bubble over. Attach a deep-fry thermometer and heat the oil to 350°F (175°C) over medium to medium-high heat. This usually takes about 8 minutes, but the pot and burner affect the timing. If you do not have a thermometer, a small pinch of coating should sizzle steadily when dropped into the oil; a thermometer is much more reliable. Never leave heating oil unattended.
Coat the pickle chips. Working with a few slices at a time, dip each chip into the buttermilk mixture and let the excess drip back into the bowl. Transfer it to the cornmeal mixture and turn to coat both sides, gently pressing the coating onto the surface. Place coated chips in a single layer on a clean tray. Keep the wet and dry coatings separate, and avoid stacking the slices, which can make the coating damp or patchy.
Fry in small batches. Carefully lower about 8 to 10 coated chips into the oil, one at a time. Fry for 2 to 3 minutes, turning once if needed, until crisp and golden. Keep an eye on the oil temperature; it should return to about 350°F (175°C) between batches. If it falls too far, the coating can absorb oil; if it climbs too high, the outside can brown before the crust is crisp. Fry the remaining chips in batches, allowing about 20 minutes total for heating and frying.
Drain and serve promptly. Lift the chips out with a spider or slotted spoon and let excess oil drip back into the pot. Set them on the rack or paper towels in a single layer. Add a small pinch of salt while they are hot only if they need it, then serve with the dipping sauce. Do not cover the chips while they are hot, since trapped steam softens the crust.

Tips

Drying is worth the extra minute. Pickle chips are naturally wet, and too much brine on the surface can make the breading slide off or cause oil to spit. Pat them dry without squeezing. If the chips are especially juicy, leave them on a towel for 5 minutes while you mix the coating.
Choose the right cornmeal texture. Fine or medium-ground yellow cornmeal gives an even crust that adheres well. Coarse cornmeal makes the coating crunchier but can fall away more easily. If you only have coarse cornmeal, pulse it briefly in a blender or food processor, or use it as is and press the coating on gently.
Control the heat and batch size. Crowding the pot cools the oil and can leave the chips greasy. Use enough space for the slices to float apart, and let the oil recover between batches. If the coating turns dark in less than 2 minutes, lower the burner slightly and check the thermometer reading.
Adjust the seasoning after frying. Pickles vary in saltiness, so the small amount in the coating is intentional. Taste one hot chip before adding more salt to the batch. For a milder dip, reduce the hot sauce; for more tang, add a little extra lemon juice rather than extra brine, which can make the sauce runny.

Serving Suggestions

Serve the chips as soon as they are fried, while the crust is crisp and the center is warm. They work well on a snack platter with the mayonnaise-based hot sauce, buttermilk ranch, or a simple bowl of spicy ketchup. For a larger spread, add crunchy vegetables, sliced cheese, or other finger foods so guests can graze without needing a formal meal. The dipping sauce is rich, so small bowls placed around the serving platter make it easier for everyone to reach.

For a casual lunch or supper, pair a modest portion with a sandwich, such as a grilled cheese or a simple tomato sandwich, and a crisp green salad. The pickles already bring plenty of acidity and salt, so a lightly dressed salad or fresh vegetables balance the plate better than another heavily seasoned side. If serving a crowd, fry the chips in batches and bring each batch to the table as it is ready; piled-up chips soften more quickly from their own steam.

Variations

Make them spicier: Increase the cayenne to ½ teaspoon, or add ½ teaspoon (about 1 g) of Cajun-style seasoning to the dry mixture. Check the seasoning blend before adding extra salt, since many blends are already salty. You can also serve a hotter dipping sauce separately so the base batch stays mild.

Use dill pickle spears: Cut drained spears lengthwise into thinner strips and follow the same coating method. They may need an extra minute to fry because they are thicker than chips. Keep the pieces similar in size and avoid very thick wedges, which can brown on the outside before heating through.

Try a lighter coating: For a less corn-forward crust, use 1 cup (125 g) flour and ½ cup (80 g) cornmeal instead of equal amounts. The result is a more floury, delicate shell. For extra crunch, replace 2 tablespoons (16 g) of the flour with cornstarch; this changes the texture slightly but keeps the seasoning and pickle flavor much the same.

Change the dip: Replace the mayonnaise sauce with ranch dressing, remoulade, or plain Greek-style yogurt mixed with a little hot sauce and lemon. The yogurt option tastes tangier and less rich, while ranch or remoulade brings a stronger herb or spice profile. Keep any prepared dip refrigerated until serving.

Storage and Reheating

Fried pickle chips are crispest straight from the pot, so make only as many as you expect to serve. If you have leftovers, let them cool briefly, then refrigerate them in a covered container within 2 hours of cooking. For best texture, place a paper towel in the container and keep the chips in a single layer if space allows. They can be refrigerated for 3 to 4 days, although the coating will soften over time. Store the dipping sauce separately in the refrigerator and use it within 3 to 4 days, or follow the date on the mayonnaise container if it is sooner.

To reheat, arrange the chips in one layer on a wire rack set over a baking sheet and warm them in a 400°F (204°C) oven for about 6 to 8 minutes, turning once if they are thick. An air fryer at 375°F (190°C) can also crisp them in about 3 to 5 minutes; check early because appliances vary. Reheat leftovers to 165°F (74°C), the recommended temperature for leftovers, and serve promptly. A microwave warms them quickly but makes the cornmeal coating soft, so it is not the best choice when crispness matters. Do not leave cooked chips at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make Southern fried pickle chips without buttermilk?
Yes. Stir ¾ cup (180 ml) milk with 2 teaspoons (10 ml) lemon juice or white vinegar and let it stand for 5 minutes before using. It will be thinner than many store-bought buttermilks, so let extra liquid drip off each chip before coating. Plain unsweetened kefir is another workable substitute, with a similar tang.

Why is the breading falling off?
The pickles may still be too wet, the coating may not have been pressed onto the slices, or the oil may be below frying temperature. Pat the chips dry, coat them one at a time, and keep the oil near 350°F (175°C). Avoid moving the chips repeatedly during frying; turn them gently once the first side has begun to set.

Can I make these in an air fryer?
Yes, though the texture will be more like a crisp breaded pickle than a deep-fried one. Arrange the coated chips in one layer in a lightly oiled basket, leaving a little space between them, and spray or brush the tops lightly with oil. Air-fry at 400°F (204°C) for about 8 to 10 minutes, turning halfway, until browned and crisp. Work in batches rather than stacking them.

Can I prepare the chips ahead of time?
You can drain and dry the pickles and mix the dry coating several hours ahead. Keep the pickles covered in the refrigerator and the coating in a separate airtight container. For the best crust, dip and coat the chips just before frying; a long wait after breading lets moisture seep into the cornmeal mixture and can make it stick together.

What oil is best for frying pickle chips?
Use a neutral oil with a high smoke point, such as peanut, canola, or vegetable oil. Peanut oil has a mild flavor and works well for frying, but avoid it if anyone eating has a peanut allergy. Olive oil, especially extra-virgin, has a more pronounced flavor and is less suited to this high-heat method. Do not fill the pot more than halfway with oil.

Can I freeze the fried chips?
Freezing is possible, but the pickle centers release moisture as they thaw, so the cornmeal crust may lose some of its crunch. If you choose to freeze them, cool the chips, freeze them in a single layer on a tray, then transfer them to a freezer-safe container. Reheat from frozen in a 400°F (204°C) oven until hot and crisp, checking that leftovers reach 165°F (74°C). For the best texture, frying a fresh batch is preferable.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).