Ingredients

For the Spicy Pickle Chips:

• 1 large jar (24 ounces) dill pickle chips, drained and patted dry

• 1 cup all-purpose flour

• 1 teaspoon granulated garlic

• 1 teaspoon kosher salt

• 1/2 teaspoon seasoned salt

• 1/2 teaspoon black pepper

• 1 teaspoon cayenne pepper

• 1/2 teaspoon crushed red pepper flakes

• 2 large eggs, beaten

• 1 1/2 cups panko breadcrumbs

• Vegetable oil for frying

For the Ranch Dressing:

• 3/4 cup mayonnaise

• 1/4 cup sour cream

• 2 tablespoons buttermilk

• 1 packet ranch dressing mix

• 1 tablespoon fresh chives, chopped

• Salt and pepper to taste

Instructions

Prepare the Coating:

1. Pat pickle chips completely dry with paper towels to remove excess moisture. This prevents oil splattering and helps the coating adhere better.

2. Set up three shallow bowls for dredging. In the first bowl, combine flour, granulated garlic, kosher salt, seasoned salt, black pepper, cayenne pepper, and red pepper flakes.

3. Place beaten eggs in the second bowl and panko breadcrumbs in the third bowl.

Make the Ranch:

4. Whisk together mayonnaise, sour cream, buttermilk, and ranch packet until smooth. Fold in fresh chives and season with salt and pepper. Refrigerate until ready to serve.

Coat and Fry:

5. Working in batches, dredge each pickle chip in the spicy flour mixture, ensuring complete coverage. Dip into beaten eggs, allowing excess to drip off, then coat thoroughly in panko breadcrumbs, pressing gently to adhere.

6. Place coated pickles on a baking sheet and refrigerate for 15-30 minutes to help the coating set.

7. Heat oil in a large skillet or deep fryer to 375°F. Fry pickle chips in small batches for 2-3 minutes until golden brown and crispy.

8. Transfer to a cooling rack set over a sheet pan to drain excess oil. Serve immediately while hot with ranch dressing for dipping.