Crispy Fried Pickles
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Learn how to make the best crispy fried pickles with this easy recipe. Whether you prefer crunchy chips or juicy spears, my Panko-coated method ensures a perfect golden crunch every time. Perfect for game day, parties, or as a zesty burger topping!1x recipe yields 6 servings or 24 fried pickle chips. Pair with homemade ranch dressing or blue cheese dressing, or Cajun dipping sauce.
Ingredients
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 tsp garlic powder, optional ½ tsp dill, ¼ tsp salt, and ¼ tsp 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.
Nutrition
- Calories
- 159 kcal
- Carbohydrate Content
- 24 g
- Protein Content
- 7 g
- Fat Content
- 4 g
- Saturated Fat Content
- 1 g
- Cholesterol Content
- 93 mg
- Sodium Content
- 629 mg
- Fiber Content
- 2 g
- Sugar Content
- 2 g
- Trans Fat Content
- 0.01 g
- Unsaturated Fat Content
- 2 g
- Serving Size
- 1 serving
