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Panko Fried Pickle Chips copycat Recipe

Panko Fried Pickle Chips

Ah, the humble pickle chip. It’s a classic snack that delights the taste buds with its crunch and tang
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 45 minutes
Course Appetizer, Snacks
Cuisine American
Servings 8
Calories 636 kcal

Equipment

  •  Cup
  • Tablespoons

Ingredients
  

  • 2 cups vegetable oil: Essential for frying vegetable oil has a high smoke point, making it great for crispy results without masking flavors.
  • 2 cups ridge-cut pickle chips drained: The ridges add texture and help the breading stick better. Plus, they pack a punch of flavor!
  • 2 eggs lightly beaten: Eggs act as a binding agent. They help the coating adhere to the pickles for that perfect crunch.
  • 1 cup all-purpose flour: This provides a dry base for the coating. It helps absorb moisture and allows the panko to stick.
  • 2 cups panko breadcrumbs: These are the secret to achieving that irresistible crunchy exterior. They’re lighter and crispier than regular breadcrumbs.
  • Homemade ranch dressing for serving: A classic dill dressing pairs wonderfully with fried foods.
  • 2 tablespoons thinly sliced chives: Adds a pop of color and subtle onion flavor that brightens the dish.
  • Salt and pepper to taste: Essential for enhancing all the flavors

Instructions
 

Step 1: Prepare Your Ingredients

  • The first step might be the easiest, but it’s crucial. Gather all your ingredients. Make sure your pickle chips are well-drained; this will prevent the batter from getting mushy.

Step 2: Set Up Your Bread Station

  • I like to create an assembly line with three shallow bowls. In the first, put the all-purpose flour mixed with a pinch of salt and pepper. In the second bowl, pour the lightly beaten eggs. The last bowl should be filled with panko breadcrumbs. Now you're ready for the fun part!

Step 3: Coat the Pickle Chips

  • Take a pickle chip and dip it into the flour first. Make sure it’s fully covered. Then, into the egg wash it goes; let any excess drip off. Finally, coat it in the panko breadcrumbs, pressing gently to help it stick. Repeat this process with each chip.

Step 4: Heat the Oil

  • In your deep skillet or fryer, heat the vegetable oil over medium heat. To test if it’s ready, drop in a small piece of bread. If it sizzles, you’re all set!

Step 5: Fry the Pickle Chips

  • Carefully add a few coated pickle chips to the hot oil, ensuring not to overcrowd the pan. Fry for about two to three minutes on each side, or until they turn a golden brown. Once done, remove and place them on paper towels to absorb excess oil.

Step 6: Serve with Ranch Dressing

  • Finally, arrange your fried pickle chips on a platter, sprinkle them with chives, and serve them with a side of homemade ranch dressing. Enjoy the crunchy goodness right away!

Notes

  • Vegetable Oil: The choice of oil matters! Vegetable oil has a high smoke point and neutral flavor, making it perfect for frying. However, you can experiment with oils like peanut or canola for distinct tastes.
  • Ridge Cut Pickles: The ridges give extra surface area for the panko to grip, ensuring a delightful crunch in every bite. I’ve found that each type of pickles offers different flavor profiles, so don't hesitate to try your favorites.
  • Eggs: This binding agent is essential for keeping your batter intact. Without it, you’d just have naked pickles! Lightly beating the eggs ensures they coat evenly.
  • Panko Breadcrumbs: These are made from crustless bread, providing an airy crunch, unlike conventional breadcrumbs. They create a delightful contrast to the tender pickles within.

Nutrition

Serving: 94gCalories: 636kcalCarbohydrates: 28gProtein: 4gFat: 57.8gSaturated Fat: 6gTrans Fat: 14.7gCholesterol: 1mgSodium: 148mgFiber: 1gSugar: 4g
Keyword Panko Fried Pickle Chips
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