Fried Pickle Chips

Recipe by: Tracy L. Hughes

1 – 32 ounce jar dill pickle chips

1 cup white flour

2 cups Panko bread crumbs

2 eggs, beaten

Cracked black pepper to taste

Vegetable oil


1 – 8 ounce pkg cream cheese

1/4 cup reserved pickle juice

1 tsp Cajun seasoning

1 tsp hot sauce


DIPPING SAUCE: Combine all dipping sauce ingredients into small mixing bowl and beat until thoroughly blended. Refrigerate until ready to serve.

Reserving 1/4 cup dill pickle juice, drain pickles chips. Set chips out on a paper towel and pat tops of pickles with a separate paper towel to absorb excess pickle juice.

In a small bowl beat the eggs.

In a gallon size bag combine breadcrumb and pepper. Put the flour in a separate gallon sized bag.

First place all the pickle chips in the flour, seal and shake until pickles are coated. Then dip chips completely in egg and transfer to breadcrumb mixture. Seal bag, shake and thoroughly coat pickles.

In a large frying pan heat vegetable oil. Oil is ready when you place a pickle chip in the oil and the oil bubbles around the chip. Gently place chips into oil but do NOT overlap chips. You may have to fry two (2) batches. Fry for approximately 2-3 minutes per side or until golden brown. Remove from oil and place on paper towels to absorb excess oil.

Place chips on a serving platter with dip on the side.