Nothing says Southern comfort like **Crispy Fried Pickle Chips**! Perfectly golden, extra crunchy, and packed with bold flavor from our Fin & Fowl and Steak Shake seasonings. Brined in our famous **Spicy Pickles** and double-breaded for that irresistible crunch, these pickle chips are game day-ready and dangerously easy to eat!
We hate soggy fried food, so we’re sharing pro tips to keep these chips light, crispy, and full of flavor. Whether you're making them as a BBQ side, game-day snack, or a guilty pleasure, these **Florida Fried Pickle Chips** will disappear fast.
Yields: 6-8 Servings | Prep Time: 20 Minutes | Total Time: 40 Minutes
INGREDIENTS:
16 oz. dill pickle chips (we prefer refrigerated deli chips)
Peanut oil for frying
2 cups all-purpose flour
1/4 cup cornstarch
1 cup buttermilk
1 large egg
2 teaspoons Fin & Fowl (sub Sunburn for extra spice)
PROCESS:
1 | Preheat peanut oil in a wide, deep pan to **375°F**.
**Do not exceed 400°F or the oil will scorch and become unusable.**
2 | Retrieve the pickles from the brine (save the brine for later) and pat dry thoroughly. Let them sit on the counter.
3 | In a wide shallow bowl, combine **flour**, **cornstarch**, and **1 tsp Fin & Fowl**. Mix thoroughly.
4 | In another shallow bowl, mix **buttermilk**, **cracked egg**, and **1 tsp Fin & Fowl** until fully combined.
**The egg adds stickiness but can be skipped if needed.**
5 | Coat a small handful of pickles in the flour mix, pressing down to fully coat.
6 | Shake off loose breading using a sifter or your hand. Set aside while you coat the remaining pickles.
7 | Dip lightly breaded pickles into the buttermilk mixture, ensuring full coverage. Immediately re-coat in the flour mix, pressing down firmly to ensure maximum breading adhesion.
8 | Carefully place a handful of pickles into the hot oil. Don’t overcrowd. Stir gently with a wooden spoon to prevent sticking.
9 | Fry until golden brown, about **2-3 minutes**. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
**Optional:** Sprinkle with All-Purp or SPF 7 for extra flavor!
10 | Let the pickles cool for a few minutes before serving—**the insides stay hotter than the breading**.
11 | Serve with creamy dipping sauce—we love spicy ranch!
12 | Enjoy!
💣 Pro Tips for Crispy Fried Pickles:
- Double Dredge: That second dip in flour ensures an ultra-crispy, restaurant-style breading.
- Oil Temp Matters: Keep oil steady at **375°F** to avoid soggy or greasy pickles.
- Use Cornstarch: It lightens the batter and prevents heavy, oily coating.
🥒 Why These Florida Fried Pickle Chips Are a Must-Try:
- Extra Crunchy: Double breading creates the perfect crispy bite every time.
- Bold Flavor: The pickle brine and **Fin & Fowl** add savory layers of seasoning that shine through the breading.
- Perfect Party Food: Ideal for BBQs, tailgates, or anytime you’re craving a salty, crispy snack.