Fried Buttermilk Dill Pickle Chips

I hope y’all had a fantastic weekend, it was just beautiful here in West Virginia. Weekend before last I fixed all sorts of appetizer foods for supper one night and this was one of them. I love fried pickles and these did not disappoint. They have the tang of the buttermilk and are just crispy little bites of goodness.

My Grandmothers fried a lot of things but never pickles, I suppose because it might not have been a thing back then like it is now. I can remember my Great Grandmother, (Maw Rackley) as we called her, canning whole dill pickles when I was a little girl. She would bring her big silver wash tubs over to Nannie Polly’s and Papa would haul up the cucumbers from the garden. She mixed up some sort of brine and the front and back porch would be lined with whole pickling cucumbers in them soaking in that brine. Come the next morning she showed up with her big canning jars just in time for a big breakfast Nannie had fixed. By the time the sun came up and I was fully awake she and Nannie had those jars packed as tight as they could be with those pickles. While Nannie Polly always called them dill pickles, Maw Rackley called them sour pickles and I remember them being extra sour to me back then. You’d pucker right up after the first bite into one. All us kids loved them and a jar was always on the table plum up till the last jar was opened. When Maw Rackley passed there were no longer jars of those sour pickles sitting around to enjoy, that recipe passed right along with her.

Fried Buttermilk Dill Pickle Chips


  • 24 hamburger dill chips
  • 1/2 C. buttermilk
  • 1/2 C. all purpose flour
  • 1 tsp. cajun seasoning
  • 1/2 C. panko bread crumbs
  • veg. oil for frying
  • salt (optional)


Put the hamburger dill chips in a bowl and cover them with the buttermilk. Cover with plastic wrap and place in the fridge for 1 hour. In a bowl, mix together the flour and cajun seasoning, put the panko in another bowl. Heat 1/4″ of oil in a skillet to 325 degrees. Take each hamburger chip and dredge into the flour then press down into the panko and gently place in the heated oil. Fry till golden on both sides, about a minute or two and then drain on a paper towel lined plate. Sprinkle with a little salt while hot if desired and serve with ranch dressing.

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