If you love bold flavors and irresistible crunch, you are going to adore this Crispy Fried Pickles Recipe. These golden, crunchy bites take tangy dill pickles and transform them into a crispy, savory snack that’s perfect for sharing or enjoying solo. Each slice bristles with a perfect balance of spice, salt, and crunch, making these fried pickles the ultimate comfort food with a playful twist. Whether you’re looking to wow guests at a gathering or simply craving a fun appetizer, this recipe is a total crowd-pleaser with that crave-worthy texture and flavor combo you just can’t resist.
Ingredients You’ll Need
This Crispy Fried Pickles Recipe calls for a handful of simple yet essential ingredients that each bring something special to the table. From the tangy dill pickles that pack a punch of flavor, to the panko breadcrumbs that deliver that unmistakable crunch, every component has a delicious role to play.
- Vegetable oil for frying: The perfect oil for crisping without overpowering the pickles’ flavor due to its neutral taste and high smoke point.
- 1 (16-ounce) jar dill pickle slices: Choose firm, crunchy pickles for the best texture once fried.
- ½ cup all-purpose flour: Helps create a smooth batter that clings to each pickle slice.
- 2 teaspoons garlic salt: Adds a savory depth that enhances the pickles’ tartness.
- 1 teaspoon Italian seasoning: Brings in a subtle herbaceous flavor to complement the garlic salt.
- ¼ teaspoon pepper: Provides a gentle kick to balance the flavors.
- ¾ cup water: Smooths the batter to the ideal consistency for coating.
- 1½ cups panko breadcrumbs: These light, airy crumbs ensure each bite is satisfyingly crispy.
How to Make Crispy Fried Pickles Recipe
Step 1: Prepare the frying oil
Start by filling a frying pan with about half an inch of vegetable oil and heating it over medium-high heat until it reaches between 350 and 375 degrees Fahrenheit. This temperature range is crucial for getting that perfect crispy texture without sogginess. Keep a thermometer handy to check the heat or test by carefully dropping a breadcrumb into the oil—it should sizzle immediately and rise to the surface.
Step 2: Dry the pickles
While the oil heats, drain the pickle slices thoroughly and lay them out on paper towels. Patting them dry is essential to remove excess moisture, which can cause the batter to slip off and the oil to sputter. Crispier pickles make for happier crunch lovers!
Step 3: Make the batter
In a shallow bowl, whisk together the flour, garlic salt, Italian seasoning, and pepper until well combined. Gradually stir in the water until you get a smooth, slightly thick batter that will coat each pickle slice evenly. This batter is the flavorful hug that makes the crispy coating stick so well.
Step 4: Setup the breadcrumbs
Place the panko breadcrumbs in a separate shallow dish. Using panko instead of regular breadcrumbs ensures you’ll get that signature airy crunch everyone adores with fried pickles.
Step 5: Coat the pickles
Working in batches to avoid overcrowding, dip each pickle slice first into the batter, letting any excess drip off gently. Then, press it into the panko breadcrumbs, coating it thoroughly. This two-step process guarantees a thick, crispy shell that seals in the tangy, juicy pickle inside.
Step 6: Fry until golden
Carefully place the coated pickles into the hot oil and fry for about 2 to 3 minutes per batch, turning occasionally, until they turn a rich golden brown. Avoid crowding the pan to keep the oil temperature steady and the crispiness high. Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels to drain any excess oil.
How to Serve Crispy Fried Pickles Recipe
Garnishes
Sprinkling a little extra garlic salt or freshly cracked black pepper on your crispy fried pickles right after frying can elevate the flavor. For a touch of color and freshness, chopped parsley or a sprinkle of grated Parmesan cheese also make fantastic garnishes.
Side Dishes
This Crispy Fried Pickles Recipe pairs wonderfully with creamy dipping sauces like ranch, blue cheese, or a zesty sriracha mayo. On the side, a fresh garden salad or some crispy French fries can complement the fried pickles perfectly for a satisfying snack or appetizer spread.
Creative Ways to Present
For a fun twist, try piling your crispy fried pickles in a tall mason jar or stacking them on mini skewers for easy sharing at parties. Serving them alongside sliders or burger platters gives your meal a delightful textural contrast that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftover crispy fried pickles, let them cool completely before storing in an airtight container. They will stay fresh in the fridge for up to 2 days, but their crispiness will be best enjoyed right after frying.
Freezing
While it’s possible to freeze leftover fried pickles, the texture can suffer once thawed. To freeze, place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag. Reheat in the oven to help regain some crunch.
Reheating
To bring back that fresh-from-the-fryer crisp, reheat leftover fried pickles in an oven or air fryer at 375 degrees Fahrenheit for about 5 to 7 minutes. Avoid microwaving, as it tends to make them soggy.
FAQs
Can I use bread-and-butter pickles instead of dill pickles?
Yes, you can use bread-and-butter pickles, but keep in mind they are sweeter, so the finished fried pickles will have a milder tang with a hint of sweetness. Dill pickles are more traditional for that classic tangy flavor.
What if I don’t have panko breadcrumbs?
If you don’t have panko, regular breadcrumbs can work, but panko’s larger, lighter flakes create a crunchier coating. You can also crush up cornflakes or tortilla chips for a fun alternative.
Is it okay to bake these instead of frying?
Baking is a healthier alternative, but you won’t get the same level of crispiness and golden color. To bake, spray the coated pickles with cooking spray and bake at 425 degrees Fahrenheit until crispy, about 15-20 minutes.
What dipping sauces go best with this Crispy Fried Pickles Recipe?
Classic ranch dressing is always a hit, but spicy aioli, blue cheese dip, or even honey mustard add delicious flavor contrasts that pair beautifully with the sour, salty pickles.
How can I make this recipe gluten-free?
Simply swap the all-purpose flour and panko breadcrumbs for gluten-free flour and gluten-free breadcrumbs. The technique remains the same and you’ll still get that crispy, golden crust.
Final Thoughts
This Crispy Fried Pickles Recipe is one of my absolute favorite snacks to make when I want something crunchy, tangy, and downright addictive. It’s simple enough for a casual snack yet impressive enough for any party platter. Once you get that first golden bite, you’ll be hooked just like I was. So grab your pickles and get frying—your taste buds are in for a real treat!
Print
Crispy Fried Pickles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Enjoy crispy, golden-brown fried pickles, a perfect savory snack or appetizer. These dill pickle slices are coated in a seasoned flour batter, dipped in panko breadcrumbs, and fried to crunchy perfection in vegetable oil. Simple to prepare and irresistibly delicious!
Ingredients
Oil
- Vegetable oil, for frying (about ½ inch depth in pan)
Pickles and Coating
- 1 (16-ounce) jar dill pickle slices
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- ¾ cup water
- 1½ cups panko breadcrumbs
Instructions
- Heat the oil: Fill a frying pan with ½ inch of vegetable oil and heat it over medium-high heat until it reaches 350–375°F (175–190°C), ensuring the perfect temperature for frying crispy pickles.
- Prepare the pickles: Drain the dill pickle slices from their jar and lay them out on paper towels. Pat them thoroughly to remove excess juice, ensuring the batter adheres well and the final texture remains crisp.
- Make the batter: In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and pepper. Gradually add the water while stirring to create a smooth, lump-free batter.
- Prepare the breadcrumbs: Pour the panko breadcrumbs into a separate shallow dish, ready for coating the pickles after they’ve been dipped in batter.
- Coat the pickles: Working in small batches, dip each pickle slice into the batter, ensuring it is fully covered. Then transfer the battered pickle to the panko breadcrumbs and press gently to coat evenly with breadcrumbs.
- Fry the pickles: Carefully place the coated pickle slices in the hot oil in a single layer without overcrowding the pan. Fry each batch for about 2-3 minutes or until golden brown and crispy, turning once if necessary.
- Drain and serve: Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce.
Notes
- Ensure the oil temperature stays between 350–375°F for perfectly crispy pickles without being greasy.
- Patting the pickles dry before battering prevents sogginess.
- Use panko breadcrumbs for an extra crunchy coating.
- Do not overcrowd the pan to maintain oil temperature and crispiness.
- Serve with ranch dressing or spicy aioli for added flavor.
