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Crispy Fried Pickle Chips Recipe with Easy Zesty Comeback Sauce

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Crispy, tangy fried pickle chips paired with a creamy, zesty comeback sauce make a perfect snack for any occasion. This quick and easy recipe delivers addictive crunch and bold flavor.

Ingredients

Scale
  • 20 pickle slices (dill or bread-and-butter)
  • 1 cup all-purpose flour (120 g)
  • 1/4 cup cornstarch (30 g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten, room temperature
  • 1/2 cup buttermilk (120 ml)
  • Vegetable oil or peanut oil (for frying, about 2 inches deep)
  • 1/2 cup mayonnaise (120 ml)
  • 2 tbsp ketchup
  • 1 tsp prepared horseradish
  • 1 tsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Drain pickle slices well and pat dry with paper towels to remove excess moisture.
  2. In a medium bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
  3. In a separate bowl, beat eggs and buttermilk until smooth.
  4. Slowly pour wet mixture into dry ingredients, whisking until thick, smooth batter forms.
  5. Pour oil into frying pan to about 2 inches deep and heat over medium-high heat to 350°F (175°C).
  6. Dip each pickle slice into batter, letting excess drip off, then carefully lower into hot oil. Fry in batches of 5-6 slices.
  7. Fry each batch for 2-3 minutes, flipping halfway, until golden brown and crispy.
  8. Use tongs to transfer fried pickles to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let cool for a few minutes.
  9. While frying, mix mayonnaise, ketchup, horseradish, hot sauce, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
  10. Serve fried pickle chips hot with a bowl of zesty comeback sauce for dipping.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid greasy or burnt chips. Dry pickles thoroughly before battering. Fry in small batches to maintain oil temperature. Drain on wire rack to keep chips crispy. The comeback sauce flavors deepen if made ahead. For gluten-free, use gluten-free flour blend and cornstarch. For dairy-free, substitute buttermilk with almond milk plus apple cider vinegar and use vegan mayo.

Nutrition

Keywords: fried pickle chips, crispy pickles, comeback sauce, snack recipe, appetizer, game day food, easy snack

Find it online: https://tessierecipes.com/crispy-fried-pickle-chips-recipe-with-easy-zesty-comeback-sauce/