Southern Fried Pickle Chips
Southern Fried Pickle Chips possess tangy goodness in every crispy, crunchy bite. They’re coated in beaten egg, then in a flour and cornmeal mixture before being fried to golden perfection. Served with a side of tangy, zesty ranch dip.
Ingredients
- 16 ounce jar pickle chips, drained
- 1 egg, beaten
- ½ cup self-rising flour
- 1 cup self-rising cornmeal
- ½ teaspoon salt
- About 1 cup avocado oil, for frying (or other neutral oil)
- Ranch, for serving
Instructions
- Stir together the flour, cornmeal, and salt in a shallow bowl, set aside.
- Pat the pickle chips dry with paper towels. Toss the pickle chips into a bowl with the beaten egg. Allowing any excess egg to drain off.
- Drench the pickles in the corn mixture.
- Heat about 1-inch of oil in a frying pan or Dutch oven to about 350°F. Fry the pickles until golden brown, working in small batches to allow room to cook evenly. Watch carefully so they do not burn.
- Remove the pickles and place them on a paper towel-lined plate to absorb any excess oil. Serve them hot with a generous side of homemade ranch dip and a sprinkle of flaky salt.