These crispy fried pickles are crunchy, savory, salty, and perfect for dipping (everything you could want from an appetizer)! You can use pickle spears, slices, or chips, whatever you prefer! Pair them with some ranch dressing or your favorite dipping sauce, and watch them disappear!
Best Fried Pickles Recipe
Crispy fried pickles are a delightful and addictive appetizer that combines the briny goodness of pickles with a satisfying crunch! They're made by coating dill pickle slices in a seasoned batter and then frying them until golden brown and crispy.
You can serve them as a starter at parties, as a side dish for sandwiches, or just enjoy them as a snack. All you need is your favorite dipping sauce!
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🥘 Crispy Fried Pickles Ingredients
Making fried pickles from scratch only takes a few simple ingredients! You can play around with different seasonings, but this is a great starting point.
- Oil For Frying - You want the oil to be about 1 inch deep in the pan.
- All-Purpose Flour - ½ cup of AP flour. You can try an all-purpose flour substitute, but it might affect the texture.
- Eggs - 3 large beaten eggs.
- Panko Bread Crumbs - 2 cups of Panko bread crumbs. See my recipe for making your own homemade Panko!
- Garlic Powder - ½ teaspoon of garlic powder.
- Dill (optional) - ½ teaspoon of dill for extra flavor.
- Salt - ¼ teaspoon of salt.
- Paprika - ¼ teaspoon of paprika or a paprika substitute.
- Pickles - About 24 dill pickle chips (or slices or spears).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crispy Fried Pickles
Once you get your dredging station set up, frying the pickles is quick and easy! You'll need your measuring utensils, a few bowls, a frying pan, and some kitchen tongs.
I made 24 fried pickle chips in this batch. You can make pickles until you run out of eggs, flour, and breadcrumbs, as long as you work in batches.
- Heat. Heat the oil for frying in a large frying pan over medium-high heat (you want the temperature around 360-370°F (182-188°C).
- Dredging Station. Meanwhile, set up your dredging station. Set out a shallow dish or bowl with ½ cup all-purpose flour in it. Then, set up a second bowl with 3 large eggs (beaten). Grab a third bowl and whisk together 2 cups Panko bread crumbs, ½ teaspoon garlic powder, optional ½ teaspoon dill, ¼ teaspoon salt, and ¼ teaspoon paprika. Set the bowls directly next to each other.
- Dry the pickles. Pat 12 dill pickle chips (or slices or chips) dry with paper towels, trying to absorb as much liquid as possible.
- Dredge. Coat each pickle in flour. Then, coat them in the beaten egg and let the excess drip off. Then, gently press and roll the egg-coated pickle in the seasoned breadcrumbs. Repeat with the remaining pickles.
- Fry. Once the oil is hot, add a few pickles to the pan and fry until golden brown and crispy (3-4 minutes). Try not to overcrowd the pan and work in batches as needed.
- Cool. Use tongs to transfer the fried pickles from the pan to a wire cooling rack while you finish frying the remaining pickles.
- Enjoy. Let cool slightly (the pickles get very hot), then serve with your favorite dipping sauce.
You can never go wrong serving up these crispy fried pickles with a bowl of cool and creamy ranch dressing. They make a tasty snack or appetizer for just about any occasion! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can use any style of pickle you like for this recipe. Spears, sandwich slices, rounds, chips, they all fry up wonderfully!
- If time allows, I highly recommend popping your breaded pickles in the freezer on a parchment paper-lined baking sheet for 30 minutes before frying. It's completely optional, but it really helps the breading stick to the pickles!
- I like to use a wet hand/dry hand to dredge my pickles. With the 'wet hand,' I coat the pickles in egg. and with the 'dry hand,' I coat them in flour and the breadcrumb mixture. This helps keep your hands from becoming a clumpy mess.
- You can also air fry these pickles at 400°F (205°C) for 15 minutes, flipping them once at the halfway point.
🥡 Storing & Reheating
Fried pickles are best fresh, but if you have leftovers, you should place them in an airtight container on top of a paper towel to absorb any excess oil. Refrigerate them for up to 4 days.
Reheating Crispy Fried Pickles
For the crispiest results, reheat your fried pickles by frying them in a frying pan with just enough oil to cover the bottom. Fry over medium-high heat for 1-2 minutes on the first side, then flip and fry for 1-2 minutes on the second side.
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❓ Recipe FAQs
Dill pickles are the most commonly used pickles for frying. Their tangy flavor pairs well with the crispy coating. You can use dill pickle spears, sandwich slices, or dill pickle chips, depending on your preference.
Ranch dressing is the most common choice, but it's definitely not your only option. You could also try blue cheese dressing, Cajun dipping sauce, or even honey mustard!
Yes, you can also air fry or bake these pickles. To bake them, put them on a parchment paper-lined baking sheet. Bake at 450°F (230°C) for 15 minutes and flip halfway through. In the air fryer, you'll air fry them at 400°F (205°C) for 15 minutes and flip halfway through.
😋 More Easy Appetizers
- Air Fryer Pigs In A Blanket - Crispy, golden bites of sausage wrapped in a warm blanket of dough straight from the air fryer!
- Cream Cheese Salsa Dip - Healthy snacking just got more fun with crispy air fryer green bean fries!
- Hummus - A nutritious and delicious dip that is perfect for veggies or chips!
- Air Fryer Green Bean Fries - Tender green beans in a crunchy Panko coating that are perfect for dipping!
- Cheese Platter - Everyone loves a cheese platter, no matter the occasion!
- Olive Dip - For all the olive lovers out there, this briny olive dip is a must-try!
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📖 Recipe Card
Crispy Fried Pickles
Ingredients
- oil for frying
- ½ cup all-purpose flour
- 3 large eggs (beaten)
- 2 cups Panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon dill (optional)
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 24 dill pickle chips (or slices, or spears)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat the oil for frying in a large frying pan over medium-high heat (you want the temperature around 360-370°F (182-188°C).
- Meanwhile, set up your dredging station. Set out a shallow dish or bowl with ½ cup all-purpose flour in it. Then, set up a second bowl with 3 large eggs (beaten). Grab a third bowl and whisk together 2 cups Panko bread crumbs, ½ teaspoon garlic powder, optional ½ teaspoon dill, ¼ teaspoon salt, and ¼ teaspoon paprika. Set the bowls directly next to each other.
- Pat 24 dill pickle chips (or slices, or chips) dry with paper towels, trying to absorb as much liquid as possible.
- Coat each pickle in flour. Then, coat them in the beaten egg and let the excess drip off. Then, gently press and roll the egg-coated pickle in the seasoned breadcrumbs. Repeat with the remaining pickles.
- Once the oil is hot, add a few pickles to the pan and fry until golden brown and crispy (3-4 minutes). Try not to overcrowd the pan and work in batches as needed.
- Use tongs to transfer the fried pickles from the pan to a wire cooling rack while you finish frying the remaining pickles.
- Let cool slightly (the pickles get very hot), then serve with your favorite dipping sauce.
Notes
- You can use any style of pickle you like for this recipe. Spears, sandwich slices, rounds, chips, they all fry up wonderfully!
- If time allows, I highly recommend popping your breaded pickles in the freezer on a parchment paper-lined baking sheet for 30 minutes before frying. It's completely optional, but it really helps the breading stick to the pickles!
- I like to use a wet hand/dry hand to dredge my pickles. With the 'wet hand,' I coat the pickles in egg. and with the 'dry hand,' I coat them in flour and the breadcrumb mixture. This helps keep your hands from becoming a clumpy mess.
- You can also air fry these pickles at 400°F (205°C) for 15 minutes, flipping them once at the halfway point.
- To store: Fried pickles are best fresh, but if you have leftovers, you should place them in an airtight container on top of a paper towel to absorb any excess oil. Refrigerate them for up to 4 days.
- To reheat: For the crispiest results, reheat your fried pickles by frying them in a frying pan with just enough oil to cover the bottom. Fry over medium-high heat for 1-2 minutes on the first side, then flip and fry for 1-2 minutes on the second side.
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