Ingredients:

  • 1 jar (32 oz / 907g) dill pickle chips, drained and patted dry
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) salt
  • 2 large (110g) eggs
  • 2 tbsp (30ml) whole milk
  • 1 cup (60g) Panko breadcrumbs
  • 1/4 cup (40g) fine yellow cornmeal
  • 1 tsp (2g) dried dill weed

Instructions:

  1. Lay the drained pickle chips on a clean kitchen towel or paper towels and press firmly to remove every drop of excess brine.
  2. Set up the dredging station: In Bowl 1, whisk together flour, smoked paprika, garlic powder, pepper, and salt. In Bowl 2, beat the eggs and milk until smooth. In Bowl 3, toss together the Panko, cornmeal, and dried dill.
  3. Coat the pickles using the three-step process: toss in seasoned flour, dip into the egg mixture, and then press firmly into the Panko mixture until the crumbs are embedded.
  4. Heat oil to 350°F (175°C) in a cast iron skillet or deep fryer. Fry the chips in small batches for 1–2 minutes per side until they reach a mahogany-gold color.
  5. Immediately transfer the fried pickles to a wire rack over a paper towel-lined plate to prevent the bottom from steaming.