If you have a craving for something crunchy, tangy, and downright addictive, then this Crispy Fried Pickles Recipe is going to rock your snack world. Imagine bright, tart dill pickles wrapped in a golden, crispy coating that crackles with every bite—this is the ultimate comfort food that’s both simple to make and irresistibly delicious. Whether you’re hosting friends or treating yourself to a snack, these fried pickles bring the perfect mix of flavors and textures that keep you reaching for more.
Ingredients You’ll Need
Getting this Crispy Fried Pickles Recipe right is all about using a handful of straightforward ingredients that each play a crucial role. From the pickle’s natural zing to the crunchy panko coating, every ingredient adds a unique touch to the overall flavor and crunch.
- Vegetable oil: Essential for frying golden and crispy pickles without sogginess.
- Dill pickle slices (16-ounce jar): The star of the dish, providing that bright, tangy base flavor.
- All-purpose flour (½ cup): Helps create a smooth batter that clings perfectly to each pickle slice.
- Garlic salt (2 teaspoons): Infuses savory flavor that complements the pickle’s tang.
- Italian seasoning (1 teaspoon): Adds herby undertones for extra depth.
- Black pepper (¼ teaspoon): Offers a subtle heat balance to the crispiness.
- Water (¾ cup): Blends the flour and spices into a smooth batter.
- Panko breadcrumbs (1½ cups): Gives that unbeatable crunch and texture to the fried coating.
How to Make Crispy Fried Pickles Recipe
Step 1: Prepare the Oil and Pickles
Start by filling a frying pan with about half an inch of vegetable oil and heat it over medium-high heat until it reaches between 350 and 375 degrees Fahrenheit. While waiting for the oil to heat, drain your pickle slices thoroughly and lay them out on paper towels to pat dry. This simple step makes all the difference because removing excess juice ensures the batter sticks well and the pickles crisp up nicely.
Step 2: Make the Batter
In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and black pepper. Gradually add the water, stirring until the batter is smooth and perfectly lump-free. This batter will gently cling to the pickles and build the perfect base for the crunchy breadcrumb exterior.
Step 3: Coat the Pickles
Place the panko breadcrumbs in a separate shallow dish. Working in batches, dip each pickle slice into the batter, ensuring it’s thoroughly coated, then immediately toss it in the panko to cover all sides. The panko is key here because of its light, flaky texture that transforms these fried pickles into a crispy masterpiece.
Step 4: Fry Until Golden
Carefully place the coated pickles into the hot oil, frying them in batches so as not to overcrowd the pan. Fry each side for 1 to 2 minutes or until golden brown and crisp. Once done, transfer them to paper towels to drain any excess oil. This quick fry locks in the incredible crunch while keeping the pickle juicy inside.
How to Serve Crispy Fried Pickles Recipe
Garnishes
To elevate your Crispy Fried Pickles Recipe, consider sprinkling a pinch of fresh chopped parsley or chives right after frying for a pop of color and freshness. A light dusting of smoked paprika can also add a subtle smoky flavor that pairs beautifully with the tangy pickles.
Side Dishes
These fried pickles are fantastic as a standalone snack, but they also make an excellent side alongside creamy ranch dressing or spicy aioli for dipping. Serve them with burgers, sandwiches, or even fried chicken for a southern-inspired feast your guests will rave about.
Creative Ways to Present
For a playful twist, serve your crispy fried pickles on a bed of mixed greens with a drizzle of your favorite dipping sauce. Or stack them in a mini slider bun for a crunchy, tangy bite-sized sandwich. Presentation can be as simple or inventive as you want—these pickles are ready to steal the show!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that rarely happens), place them in an airtight container and refrigerate. They stay crisp for up to 2 days if properly cooled before storing. Using paper towels inside the container helps absorb moisture to keep them from getting soggy.
Freezing
While the best experience is to enjoy these fried pickles fresh, you can freeze them for later by spreading them out on a baking sheet until solid, then transferring to a freezer-safe bag. Freeze for up to a month, but when ready to enjoy, be prepared for a slight change in texture after thawing and reheating.
Reheating
To bring back the crispy magic after storing, reheat your pickles in a preheated oven or air fryer at 375 degrees Fahrenheit for 5 to 7 minutes. Avoid microwaving as it can make them soggy and disappoint that signature crunch.
FAQs
Can I use other types of pickles for this recipe?
Absolutely! While dill pickle slices are traditional and have the perfect tang, you can experiment with bread and butter pickles or spicy pickles depending on your flavor preference. Just make sure to pat them dry really well to keep the batter crisp.
What’s the best oil to use for frying?
Vegetable oil is ideal because it has a high smoke point and neutral flavor, which lets the crispy coating shine. Other oils like canola or peanut oil also work well if you have them on hand.
How do I make the coating extra crispy?
Using panko breadcrumbs is key for extra crunch. Also, patting the pickles dry and frying at the right temperature ensures the batter crisps quickly without soaking up too much oil.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. The frying technique remains the same, and you’ll still get that delicious crunch.
What dipping sauces pair well with crispy fried pickles?
Ranch dressing is a classic, but you can also try spicy mayo, blue cheese dressing, or even a tangy honey mustard. The creamy dips complement the pickles’ tang and crispy coating perfectly.
Final Thoughts
This Crispy Fried Pickles Recipe is one of those simple pleasures that never fail to delight. From the golden crisp to the tangy, juicy center, every bite is a celebration of texture and flavor. I hope you’ll give this recipe a try soon—it’s the perfect way to add a little crunch and zest to your snack or appetizer lineup. Get ready to fall in love!
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
Crispy Fried Pickles are a delicious and crunchy appetizer featuring dill pickle slices coated in a seasoned flour batter and panko breadcrumbs, then fried to golden perfection. They offer a tangy and savory snack perfect for sharing at parties or enjoying any time as a tasty treat.
Ingredients
Pickles
- 1 (16-ounce) jar dill pickle slices
Batter
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- ¾ cup water
Coating
- 1½ cups panko breadcrumbs
Frying
- Vegetable oil, for frying
Instructions
- Heat the oil: Fill a frying pan with ½ inch of vegetable oil and heat over medium-high heat until it reaches 350–375°F. This will ensure the pickles fry quickly and evenly to a crispy golden brown.
- Prepare the pickles: Drain the pickle slices from the jar and place them on paper towels. Pat the slices dry thoroughly to remove any excess pickle juice, which helps the batter stick better and prevents splattering during frying.
- Make the batter: In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and pepper. Gradually add the water and whisk until you get a smooth batter free of lumps.
- Prepare the coating: Place the panko breadcrumbs in a separate shallow dish. These will add an extra crispy texture to the pickles.
- Coat the pickles: Working in small batches, dip each pickle slice into the batter, tossing to coat evenly. Then transfer the battered pickles to the breadcrumbs and press lightly to ensure all sides are coated with breadcrumbs.
- Fry the pickles: Carefully place the coated pickles into the hot oil. Fry in batches for 1–2 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to remove the pickles from the oil and drain on paper towels to remove excess oil.
Notes
- Make sure the oil temperature stays between 350–375°F for best frying results.
- Patting the pickles dry is crucial to avoid soggy batter and excessive oil splatter.
- You can serve these with ranch or a spicy dipping sauce for extra flavor.
- This recipe can be doubled easily to serve a larger crowd.
- Use fresh oil or strain the oil if frying multiple batches for a cleaner taste.
