Fried Pickles Recipe

Introduction

Fried pickles are a crispy, tangy snack that’s perfect for sharing or enjoying as a flavorful appetizer. This easy recipe combines crunchy Panko coating with zesty dill pickles for a delicious treat you can make at home.

Ingredients

• 12 dill pickle slices
• 1½ cups Panko bread crumbs
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon salt
• Oil (for frying)
• 1 cup all-purpose flour
• 1 cup milk
• 1 teaspoon baking powder
• 1 egg
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon dried dill (optional)

Instructions

1. Step 1: Preheat oil in a non-stick skillet to 360°F to 370°F. In a medium bowl, whisk together the Panko bread crumbs, cayenne pepper, and salt.
2. Step 2: In another medium bowl, whisk the flour, milk, baking powder, egg, paprika, black pepper, and dried dill until smooth. Let the batter rest for at least 5 minutes.
3. Step 3: Pat the pickle slices dry with paper towels to remove excess moisture.
4. Step 4: Place about ½ cup of the Panko mixture into a small bowl for easy dipping.
5. Step 5: Dip each pickle slice into the batter, then gently coat with the Panko crumbs. Arrange the coated pickles on a baking sheet and let them rest for a few minutes to help the crumbs adhere better.
6. Step 6: Fry the pickles in small batches for 3 to 4 minutes or until golden brown and crispy. Transfer them to a paper towel-lined plate and immediately sprinkle with salt.
7. Step 7: Serve warm with ranch dressing or your favorite dipping sauce.

Tips & Variations

• For a spicier kick, add more cayenne pepper or mix in some chili powder with the bread crumbs.
• Try using sweet pickle slices for a different flavor profile.
• Serve with a variety of dipping sauces such as blue cheese, spicy mayo, or honey mustard.
• If you prefer baked fried pickles, spray coated pickles with cooking spray and bake at 425°F for 15-20 minutes until crispy.

Storage

Store leftover fried pickles in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pickle?

Yes, you can use sweet, bread-and-butter, or spicy pickles depending on your taste preference, though dill pickles are traditional for their tangy flavor.

What oil is best for frying pickles?

Use a neutral, high-smoke point oil such as vegetable, canola, or peanut oil for frying to get the crispiest results without imparting unwanted flavors.

Fried Pickles Recipe

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★★★★★

4.6 from 101 reviews

Crispy, flavorful Fried Pickles made with dill pickle slices dipped in a seasoned batter and coated with crunchy Panko breadcrumbs, then fried to golden perfection. A perfect appetizer or snack served with your favorite dipping sauce.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 fried pickle slices (serves 2-3) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Pickle and Coating Ingredients

• 12 dill pickle slices
• 1½ cups Panko bread crumbs
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon salt (plus more for sprinkling after frying)

Batter Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 1 teaspoon baking powder
• 1 egg
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon dried dill (optional)

Frying

• Oil (for frying, enough to fill a skillet about 1-2 inches deep)

Instructions

1. Preheat the oil: In a non-stick skillet, heat oil to 360°F to 370°F (182°C to 188°C). This temperature ensures the fried pickles become perfectly crispy and golden.
2. Prepare the breadcrumb mixture: In a medium mixing bowl, whisk together the Panko bread crumbs, cayenne pepper (if using), and ½ teaspoon salt. Set aside.
3. Make the batter: In another medium bowl, whisk the all-purpose flour, milk, baking powder, egg, paprika, black pepper, and dried dill until the batter is smooth. Let it rest for at least 5 minutes to allow the baking powder to activate and improve batter texture.
4. Dry the pickles: Dab the dill pickle slices dry with paper towels to remove excess moisture, which helps the batter and breadcrumbs adhere better.
5. Coat the pickles: Place about ½ cup of the prepared Panko bread crumb mixture in a small bowl for dipping. Dip each pickle slice first into the batter, then gently into the Panko crumbs to coat thoroughly. Arrange the coated slices on a baking sheet and let them rest for a few minutes; this helps the coating stick better during frying.
6. Fry the pickles: Working in small batches, fry the coated pickle slices in the preheated oil for 3 to 4 minutes, or until they turn brown and crispy. Avoid overcrowding the skillet to maintain oil temperature.
7. Drain and season: Transfer fried pickles to a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt to enhance flavor.
8. Serve: Serve the fried pickles hot with ranch dressing or your preferred dipping sauce for a tasty appetizer or snack.

Notes

• Ensure the oil temperature remains between 360°F and 370°F for optimal crispiness.
• Drying the pickle slices well is key to making the coating stick properly.
• Letting the coated pickles rest before frying helps maintain the crunch.
• Use a thermometer to monitor oil temperature for best results.
• Adjust cayenne pepper amount for heat preference or omit for a milder taste.
• Serve immediately for the best texture; leftovers can be reheated in an oven or air fryer to restore crispiness.

Keywords: fried pickles, appetizer, snack, crispy pickles, southern food, deep-fried pickles, Panko breadcrumbs, dill pickles