Prep Time



Cook time




  • 2 1/4 cups flour
  • 1/2 cup cornstarch
  • 2 tablespoons sugar
  • 4 teaspoons kosher salt, divided
  • 1 teaspoon McCormick® Ground Black Pepper
  • 1 teaspoon McCormick® Onion Powder
  • 1/4 cup water
  • 1 large egg, beaten
  • 1/2 cup plus 1 tablespoon Dill Pickle Hot Sauce, divided
  • 1 cup dill pickle chips, drained and patted dry
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
  • Vegetable oil, for frying
  • 1/4 cup melted butter
  • Buffalo Ranch Dip'n Sauce


  1. MIX flour, cornstarch, sugar, baking powder, 2 teaspoons of the salt, black pepper, and onion powder in large bowl. Stir in water using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand.
  2. MIX egg, 1 tablespoon of the RedHot Sauce and remaining 1 teaspoon salt in medium bowl. Add pickle chips, tossing to coat. Drain off any excess liquid back into bowl. Transfer pickle chips to flour mixture, coating evenly.
  3. POUR enough oil in Dutch oven or large deep skillet until about 1/3 of the way full. Heat on medium-high heat to 400°F. Carefully place pickle chips in the oil. Fry 2 to 3 minutes until golden brown. Remove with a slotted spoon onto a paper towel lined pan
  4. COATchicken in remaining egg mixture. Transfer about half of the chicken to remaining flour mixture, tossing to coat on all sides.
  5. CAREFULLY add chicken to hot oil. Fry 2 to 3 minutes or until chicken is golden brown and cooked through, stirring occasionally. Remove chicken with a slotted spoon and transfer to paper towel lined pan. Repeat process with remaining chicken.
  6. MIX butter and remaining 1/2 cup RedHot Sauce in large bowl. Add hot cooked chicken and pickle chips; toss to coat evenly. Serve immediately with carrots, celery and Buffalo Ranch Dip'n Sauce or blue cheese dressing.