Crispy Deep Fried Bread and Butter Pickle Chips
Golden-fried pickle chips with a double-dredged cornmeal crust deliver maximum crunch and tang. Tangy bread and butter pickles meet savory Cajun-spiced coating for an addictive appetizer. Serve hot with comeback sauce or ranch for game day, parties, or casual entertaining. This version uses a wet egg batter combined with hot sauce for richness and double dredging for extra-crispy texture.
Ingredients
- vegetable or canola oil, for fryingpeanut oil or refined coconut oil1:1pantryadds peanuts
Use neutral-flavored oil only
- 1 quart jar bread and butter pickle chips, drained and patted dry
- 2 cups self-rising flour1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt1:1pantryadds gluten
Reduce added salt to 1/2 teaspoon total
- 1 cup all-purpose cornmeal
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon Creole or Cajun seasoningcombination of paprika, cayenne, garlic powder, onion powder, thyme1/2 tsp:homemade
Adjust heat level to preference
Full guide → - ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 large eggs, beaten
- 1 cup buttermilk
- 1 teaspoon hot sauce
- dipping sauce, comeback sauce, ranch, or preferred
Instructions
- 1
Preheat fryer to 350 degrees F.
- 2
Drain pickles and pat completely dry with paper towels.
- 3
Mix flour, cornmeal, salt, pepper, Cajun seasoning, garlic powder, and paprika in a medium bowl.
- 4
Whisk together eggs, buttermilk, and hot sauce in another bowl.
- 5
Dip pickles into wet mixture, then coat fully in dry mixture and place on a plate.
- 6
Pass all coated pickles back through dry mixture a second time.
- 7
Fry in batches until golden brown, turning as needed, about 2 to 4 minutes.
- 8
Drain on a rack over paper towels and serve immediately with desired sauce.
Tips
Pat pickles completely dry before dredging to ensure crispy coating and prevent oil splattering during frying.
Double dredging creates extra-crunchy exterior; don't skip the second coat through dry mixture for maximum texture.
Fry in small batches to maintain oil temperature at 350 degrees F; overcrowding causes soggy results and temperature drops.
Good to Know
Best served immediately. Leftovers store in an airtight container in refrigerator for up to 2 days. Reheat in a 350F oven for 5-7 minutes to restore crispness.
Prepare dry and wet mixtures up to 8 hours ahead in separate covered containers. Drain and dry pickles just before breading. Do not bread pickles in advance as moisture will soften coating.
Serve immediately while still hot and crispy with comeback sauce, ranch dressing, or ketchup-mayo mixture. Warm plates or napkin-lined basket helps maintain temperature and crispness.
Common Mistakes
Do not skip drying pickles to avoid oil splattering and soggy breading.
Do not overcrowd the fryer to avoid temperature drop and uneven cooking.
Do not bread pickles too far in advance to avoid soggy coating from released pickle moisture.
Substitutions
Dairy-Free Swaps
Sweetness will differ noticeably
General Alternatives
Use neutral-flavored oil only
Reduce added salt to 1/2 teaspoon total
Adjust heat level to preference
Full guide →FAQ
Can I bake these instead of frying?
Air fryer works best as substitute; coat lightly with cooking spray and air fry at 380F for 6-8 minutes. Traditional oven baking will not achieve the same crispy texture. Deep frying is essential for the characteristic golden-fried exterior.
What if my oil isn't hot enough?
Oil below 350F results in greasy, soggy pickles. Use a thermometer to verify temperature. Let oil return to 350F between batches. If pickles absorb too much oil, oil temperature was insufficient during frying.
How long do fried pickles keep and can I freeze them?
Refrigerate leftovers in airtight container for 2 days maximum. Freezing alters texture significantly; not recommended. Reheat in 350F oven for 5-7 minutes if needed, though taste and texture decline after storage.