DILL PICKLE CHIPS • CHILLED REMOULADE
Cajun Fried Pickle Chips with Remoulade
Dry the dill chips, add the seasoned coating, and fry them in small batches. Serve them hot with chilled remoulade on the side.
- PREP
- About 20 minutes
- COOK
- About 15 minutes
- TOTAL
- About 35 minutes for chipsPlus making and chilling remoulade
- YIELD
- About 6 appetizer servings
Two details before you start
Measure 12 ounces of round dill pickle chips after draining. Brine is not part of the weight. Use chips about 1/4 inch thick, not spears or sweet pickles.
Have 1 cup Cajun Remoulade Sauce prepared and chilled before you fry. Its preparation and chilling time are separate from the 35-minute chip estimate.
Recipe
About 35 minutes for the chips, plus making and chilling the remoulade. Have 1 cup Cajun Remoulade Sauce prepared and chilled before frying.
- PREP
- About 20 minutes
- COOK
- About 15 minutes
- TOTAL
- About 35 minutes for chipsPlus making and chilling remoulade
- YIELD
- About 6 appetizer servings
Contains wheat. Check sauce and accompaniment labels for their allergens.
Ingredients
- 12 ounces drained round dill pickle chips, about 1/4 inch thick
- 5 tablespoons Ragin’ Cajun y’ALL Purpose Breading Mix, for the wet batter
- 1/3 cup cool water
- 1 1/4 cups Ragin’ Cajun y’ALL Purpose Breading Mix, for the dry coating
- Up to 1/4 cup additional y’ALL Purpose Breading Mix, optional clean reserve
- Neutral oil, for frying
- 1 cup prepared Cajun Remoulade Sauce, chilled, for serving
Dry and coat the chips
- Have 1 cup Cajun Remoulade Sauce prepared and chilled; keep it refrigerated at 40°F or below until serving. Spread the drained chips in one layer on clean towels. Blot the top faces, turn them, and blot the other faces.
- Whisk 5 tablespoons breading mix with 1/3 cup cool water until no dry pockets remain. Put 1 1/4 cups dry mix in a separate shallow bowl or tray. If using the reserve, measure it into its own clean container now.
- Set a tray beyond the dry bowl for coated chips and a wire rack over a sheet pan for draining. Use fresh coating and clean bowls and utensils, separate from any raw-chicken or seafood station.
- Dip a small batch of chips in wet batter. Let excess batter drip back into the bowl, then place the chips in the dry mix without overlapping. Press coating onto both faces and rims, then move them to the tray in one layer.
Fry and serve
- Add about 1 inch of oil to a deep heavy skillet or pot, keeping the oil and food well below the vessel’s halfway point. Heat to 350°F.
- Fry about 3 ounces at a time, or less if chips cannot stay separate. Plan on about four batches. Allow about 2–3 minutes per batch, turning once if needed, until the coating is crisp and golden.
- Move each batch to the rack without stacking. Let the oil return to 350°F before the next batch.
- Bring out small hot batches with chilled remoulade in a separate bowl. Keep the remaining sauce refrigerated.
After cooking
Refrigerate the chips within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat the chips to 165°F. Keep remoulade cold and separate.
Fix the common problems
The coating slides off. Blot both faces, drain the wet layer, and press dry mix onto the rims as well as the flat sides.
Chips stick together. Keep them separate in the dry bowl and use a smaller batch in the oil.
The first batch turns soft. Drain in a loose layer, do not pour sauce over the chips, and replenish the platter as fresh batches finish.
Common questions
Can I use the weight printed on the jar?
Only when it is explicitly a drained weight. This recipe needs 12 ounces of chips themselves, without brine.
Can I use spears or sweet pickles?
Not with these instructions. Their shape, thickness, and sugar content differ from round dill chips.
Can I make these in the oven or air fryer?
This recipe is written for stovetop frying. An oven or air-fryer method needs its own pan setup, oil, and timing.