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!
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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.