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Deep-fried pickles are one of our FAVORITE appetizers at restaurants and now one of our favorite recipes to make at home (they’re easier than you think!)
We love the salty pickle taste with the crunchy breadcrumb coating found with these “frickles” and knew we needed to make our own recipe. For our recipe, we use dill pickle chips (our preferred pickle) and coat them in flour and panko breadcrumbs for an extra crunch. They are just completely addictive and fry up in only about 10 minutes!
This snack is sure to be a hit at any football party or family get-together. Make sure to make a big batch because this fried pickles recipe don’t last long around any crowd.
Be sure to check out our Fried Zucchini and Fried Green Beans that are also party favs!
Why we think you’ll love it:
- Better at home. This easy appetizer is just as delicious as our favorite restaurant’s, but we can whip them up anytime in under 30 minutes!
- So dippable. We love to dip these crispy bites in ranch, but you can use any of our favorites: Dill Vegetable Dip, Avocado Lime Ranch Dip, Chipotle Ranch, Buffalo Sauce, or Fry Sauce.
- Quick and easy! You’ll be amazed at how easy it is to fry these up at home! Simple ingredients, no special tools, and you get the real, delicious deal.
Fried Pickles Ingredients and Substitutions
- vegetable oil – other high smoking point oils include canola oil and peanut oil
- 1 (16-ounce) jar dill pickle slices – To slice whole pickles, we suggest cutting them just shy of a ¼ inch thick for the best pickle-to-batter ratio.
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper – add a bit of spice and mix in paprika or chili powder
- ¾ cup water – add water to the flour mixture to make a batter
- 1½ cups panko breadcrumbs – We like Panko crumbs because they have a crispier texture, but regular breadcrumbs will also work.
- dipping sauce (optional) – Dill Vegetable Dip, Homemade Ranch Dressing, Avocado Lime Ranch Dip, Chipotle Ranch, Buffalo Sauce, or Fry Sauce
How to Make Fried Pickles
- PREP. Fill a frying pan or medium pot with ½ inch oil and heat over medium-high heat to 350–375°F. A deep fryer can be used as well.
- BATTER. While the oil is heating, drain juice from the pickle jar and place pickle chips on paper towels. Pat dry to remove excess juice.
- Whisk flour, garlic salt, Italian seasoning, and pepper in a shallow bowl. Add water and mix until smooth.
- Place panko breadcrumbs in a separate shallow dish.
- Working in batches, add pickles to the batter and toss to coat. Dip the pickles in breadcrumbs, making sure to coat all sides.
- FRY. Fry pickles in batches in the hot oil for 1–2 minutes on each side or until golden brown. Remove with a slotted spoon and place on a paper towel lined plate. Repeat with the remaining pickles.
- Serve as an appetizer or side dish with Ranch, ketchup, or your favorite dipping sauces.
Kristyn’s Recipe Tips
- While you can use sweet pickles, we like dill pickles best. Make sure the pickles are completely dry before dipping.
- Feel free to change up the seasonings in the batter for a different flavor. Add some paprika or chili powder to make it a little spicy.
- Fry the pickles in oil that’s 350-375°F. Too low, and they’ll become soggy. Too hot, and the pickles will burn.
Alternative Cooking Methods:
- BAKE. Preheat the oven to 425°F. Place your breaded pickles in one layer on a lightly greased cookie sheet. Bake for 10-15 minutes until golden brown.
- AIR FRY. Preheat the fryer to 425°F. Place the pickles in a single layer in the fryer basket and cook for 7-10 minutes. They should be golden brown and crispy. Flip the pickles and cook for another 7-10 minutes.
Fried Pickles
Crispy, tangy fried pickles are perfectly crunchy and ready for dipping in under 30 minutes for a guaranteed crowd-pleaser!
Equipment
Ingredients
- vegetable oil, for frying
- 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
- Fill a frying pan with ½ inch oil and heat over medium-high heat to 350–375°F.
- While the oil is heating, drain pickles and place them on paper towels. Pat dry to remove excess juice.
- Whisk flour, garlic salt, Italian seasoning, and pepper in a shallow bowl. Add water and mix until smooth.
- Place breadcrumbs in a separate shallow dish.
- Working in batches, add pickles to the batter and toss to coat. Then dip pickles in breadcrumbs, making sure to coat all sides.
- Fry pickles in batches in the oil for 1–2 minutes on each side or until golden brown. Remove with a slotted spoon and place on a paper towel lined plate. Repeat with the remaining pickles.
- Serve immediately with Ranch dressing or Marinara.
Video
Notes
Recipe Tips.
- While you can use sweet pickles, we like dill pickles best. Make sure the pickles are completely dry before dipping.
- Feel free to change up the seasonings in the batter for a different flavor. Add some paprika or chili powder to make it a little spicy.
- Fry the pickles in oil that’s 350-375°F. Too low, and they’ll become soggy. Too hot, and the pickles will burn.
Nutrition
Serving: 1g, Calories: 98kcal, Carbohydrates: 19g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 888mg, Potassium: 46mg, Fiber: 1g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 0.01mg, Calcium: 36mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store fried pickles?
Place cooled leftovers in a paper towel-lined airtight container. Store in the fridge for 1-2 days. Reheat in a 350°F air fryer for 3-5 minutes or in a 400°F oven for 5-10 minutes.
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This recipe was originally published January 2020.
They were incredible!
Seasoned sp well, didnt need the ranch!.
Make sure to read the whole recipe first! I made the mistake of mixing the panko In with the batter. We fried just the dough and it turned out pretty good. A little strong but dipped in ranch or served as vegetarian meatless balls.. yummy
Didn’t like the air fryer version at all. Next time. I’m going to try the regular On the stove frying.