Fried Pickle Chips

Fried pickles! Be prepared for a special treat. If you are going to fry something try these fried pickles with a beer batter (the best – Tasting Table versus Hooter’s) – your guests will be hanging out in your kitchen and gobbling them up just as fast as you can fry them. Thank you Bernell Austin who popularized these fried dills back in 1963 to draw in more customers to his Duchess Drive-In, in Atkins, Arkansas.

As I was making Chili Cheese Dogs with all the works for some family recently I decided that fried pickle chips with a few dipping sauces would be a good side. Heck, they could even put them in their hot dogs! So, along with pulled pork sandwiches, Fritos and Tiramisu cupcakes we had a very nice lunch thanks to these yummy pickle chips.

As often is the case I poured over different recipes trying to decide which ones sounded the best. After saying “no” to recipes from Chefs Emeril and Guy and others,  I came up with two: Hooters because of the spices and buttermilk and one from the Tasting Table because of the beer batter which was unanimously the best.

Many versions are available as to the liquid used: milk, buttermilk, beer – even adding some pickle juice; the dry ingredients such as flour, cornmeal or breadcrumbs; then there are the spices. Personally, I knew I wanted these pickles to have a little bite to them. I used Mrs. Klein’s crinkle cut sliced dills  but they are hard to find. Some recipes even use spears; just use any sliced dill chips you can find – Heinz is a good substitute.

The dipping sauces can be your favorites, either homemade or bottled, or use my recipes below – Cajun is really good.

My family’s recommendation: Make the Tasting Table Fried Pickle Chips and the Cajun and Ranch Dipping Sauces.

Fried Pickle Chips

HOOTER’S FRIED PICKLE CHIPS, ADAPTED:

  • 1 cup buttermilk
  • 1 large egg
  • 4 dashes Tabasco or any hot sauce
  • 1 cup flour
  • 1/4 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne pepper or Black n’ Bleusy a favorite Cajun/blue cheese seasoning
  • neutral oil for frying such as grape, vegetable or canola
  • dill pickle chips – I used Mrs. Klein; Heinz would be a good substitute

Drain the pickle chips in a colander and then dry them very well between paper towels. I probably changed the paper towels 3 or 4 times.

Preheat a few inches of oil in a heavy skillet to 375°F.  Place a rack over a paper towel lined tray for the chips to drain after frying.

Combine the buttermilk, egg and hot sauce. Add dried pickles to mixture to coat completely.

Whisk together the flour, paprika, garlic powder and cayenne/Cajun blue cheese seasoning in a separate bowl. Now dip the pickle chips in this mixture to coat; shake off any excess. Drop up to 10 pickle chips at a time into the oil depending on the size of your skillet. You do not want the temperature to drop and you also want to maintain a 350° to 375°F temperature. Don’t let the oil get too hot or they will burn! Fry the pickles until golden brown, around  5 minutes. Remove with a slotted spoon and drain on a paper towel lined tray.

These were very good too with a light, spicy batter that covered the pickle chips. A comment was made that you could taste more of the pickle.

Recipe by CookingWithAuntJuju.com

Linking to Fiesta Friday.

The picture below shows the two pickle chips I made. The chip in the upper left is from the Tasting Table and the other three are from the Hooter’s recipe. Once my guests started to eat them they all agreed the beer batter version was the best and I quit using Hooter’s batter! The four of us just about finished a 32 oz. jar of pickle chips, they were that good!

Fried Pickle Chips

TASTING TABLE FRIED PICKLE CHIPS, ADAPTED:

  • 1-1/2 cups flour
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 1/4 tsp. ground coriander
  • pinch of cayenne or I used Black n’ Bleusy, a Cajun and blue cheese seasoning
  • 1 large egg
  • 1-1/2 cups lager beer (I used Miller Lite)
  • neutral oil for frying such as grape, vegetable or canola
  • dill pickle chips (I used Mrs. Klein – Heinz would be good too)

Drain the pickle chips in a colander. Then dry between paper towels – I probably changed the towels 3-4 times.

Whisk together the flour, baking powder, salt, coriander and cayenne. Mix in the egg then the beer to form a smooth batter.

Heat a few inches of oil in a heavy skillet to 375°F. Place a rack over a paper towel lined tray for the chips to drain after frying.

Work in batches, up to 10 at a time and dip the pickle chips into the batter; slowly drop into the hot oil. Cook until golden brown 3-5 minutes. Season with kosher salt if desired. Serve with any of the following dipping sauces or a sauce of your choice. The Cajun and Ranch were the favorites!

These pickle chips puffed up real nice from the beer batter and were the best out of the two, at least with this part of the family.

Dipping Sauces:

Cajun: Combine 1/4 cup mayonnaise, 1 tbsp. prepared horseradish, 2 tsp. ketchup and 1/4 tsp. Black n’Bleusy Cajun seasoning or use cayenne. This was the groups’ favorite sauce!!!

Ranch: 1 cup buttermilk, 1/4 cup mayonnaise, 3-5 tbsp. sour cream (maybe more to get the right thickness), minced fresh parsley and chives, 3 tsp. white wine vinegar, 2 minced garlic cloves, 1-2 tsp. sugar (maybe more – add to taste). My homemade ranch was a close second to the Cajun sauce!

Blue Cheese:  1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup crumbled Maytag blue cheese, 2 tbsp. milk, minced chives, 1 tsp. fresh lemon juice and salt and pepper to taste. Blend until smooth; add more sour cream for thickness. This sauce placed third!

Recipe by CookingWithAuntJuju.com

 

 

 

35 thoughts on “Fried Pickle Chips

  1. I loved reading about all your research and trials with the two batter recipes. Thank you for sharing the winning recipe with us. I could drink that cajun sauce- I am drooling here 🙂

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    • Thanks Sandhya – I often go through many recipes before I decide on which one(s) to make. I do like a comparison as I have provided beer batter versus buttermilk. The Cajun dip is excellent and of course the heat can be adjusted to your taste 🙂

      Liked by 1 person

  2. Must need a deep fryer for these or a large pot coz if the guest will gobble these up as soon as they’re fried, then nothing will be left for the cook. 😂 These look absolutely delicious, Aunt Juju. Thanks for sharing at Fiesta Friday party.

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  3. I don’t believe I’ve ever tried fried pickles Judi, but just looking through the list of ingredients, I know I would love them. They look pretty moreish, I know I’d need at least a handful and that cajun sauce, wow!

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    • I have had them at a restaurant or two and since a nephew wanted me to make them I gave it my best. Very happy with the results for a person who rarely deep-fries anything. The Cajun sauce is a must for actually anything that needs a dipping sauce 🙂

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    • Many restaurants sell these deep-fried goodies and because they are so popular I wanted to make my own. My sister and nephew have both raved about how good they are. They preferred the beer batter but said Hooter’s’ recipe was good too!

      Liked by 1 person

    • Thanks Mollie – both recipes were good. The beer batter was puffy and the buttermilk batter was thin and showed more of what you were eating. Still, I quit making the Hooter’s recipe at the request of my quests 🙂

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      • Lol, I had to go back to remind myself. That was when we were vacationing in Virginia Beach and they had excellent fried pickles there. We’ve had Hooter’s and others but somehow the ones on the beach tastes better 😄 Your recipe sounds great, it’ll be my go to recipe. Oh btw, made your general tso chicken, with a little sugar added, two thumbs up! Maybe I’ll post.

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