A delightful twist on the classic fried pickle recipe, these crispy pickle chips are perfect for snacking or as a party appetizer.
Mix the flour, salt, pepper, and paprika in a shallow bowl.
Adding paprika gives the coating a nice color and a hint of smokiness.
In another bowl, whisk together the egg and milk until well combined.
Ensure the egg and milk are fully blended for an even coating.
Pat the pickle slices dry with paper towels to remove excess moisture.
Removing moisture helps the coating stick better to the pickles.
Dip each pickle slice into the flour mixture, then into the egg mixture, and back into the flour mixture.
Double coating ensures a crispy exterior.
Heat oil in a deep fryer to 375°F (190°C). Fry the coated pickles in batches until golden brown, about 3 minutes per batch.
Avoid overcrowding the fryer to maintain the oil temperature.
Drain the fried pickles on paper towels and serve warm with your favorite dipping sauce.
Serve immediately for the best texture and flavor.
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