Description
That crunchy, golden crust and tangy pickle center makes these crispy fried pickles the ultimate snack or party appetizer. Quick, easy, and addictive!
Ingredients
Units
Scale
- Oil for frying - about 1 inch deep in the pan
- 1/2 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- About 24 dill pickle chips (or slices or spears)
Instructions
- Heat oil in a large frying pan to 360–370°F (182–188°C).
- Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, dill, salt, and paprika.
- Pat pickles dry with paper towels to help the coating stick.
- Dredge each pickle in flour, then dip in egg wash, and press into breadcrumb mixture until coated.
- Fry pickles in hot oil for 3–4 minutes, flipping halfway, until golden brown.
- Transfer to a wire rack to cool slightly before serving.
Notes
Serve with ranch, spicy mayo, honey mustard, or garlic aioli. Store leftovers in the fridge for up to 2 days and reheat in the oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 4 pieces
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg