Fried Pickles are one of our favorite easy appetizers to order at restaurants, and they are easier to make at home than you might think. Dill pickle chips are coated in a seasoned batter and crispy panko, then fried until golden and crunchy.
We like using pickle slices just under ¼ inch thick because they give you plenty of tangy pickle flavor without getting lost under the coating. The panko adds extra crunch, and the pickles fry in just a few minutes.
Serve them warm with Homemade Ranch Dressing or your favorite dip for an easy game day or party appetizer. For more fried favorites, try our Fried Zucchini and Fried Green Beans.
Why You’ll Love Them + Why They Work:
- Crispy + Tangy. Dill pickle chips give you that salty, tangy center with a crunchy panko coating.
- Ready Fast. Once the oil is hot, the pickles fry in just a few minutes per batch.
- Dry Pickles Hold the Coating. Patting the slices dry helps the batter stick and also reduces splattering in the hot oil.
- Panko Adds Extra Crunch. The coarse breadcrumbs create a crispier coating than regular breadcrumbs.
- Easy to Dip. Serve them with Ranch, Dill Vegetable Dip, Avocado Lime Ranch Dip, Chipotle Ranch, Buffalo Sauce, or Fry Sauce.
Fried Pickles Ingredients
- Vegetable oil (for frying): Use a neutral, high-heat oil such as vegetable, canola, or peanut oil so the pickles fry crisp without adding a strong flavor.
- Dill pickle slices (1, 16-ounce jar): Tangy, juicy centers that balance the crunchy coating. To slice whole pickles, we suggest cutting them just shy of a ¼ inch thick for the best pickle-to-batter ratio.
- All-purpose flour (½ cup): Forms a light batter base that adheres to each slice.
- Garlic salt (2 teaspoons): Quick, even seasoning that boosts savory flavor.
- Italian seasoning (1 teaspoon): Adds a simple herby flavor to the seasoned coating.
- Pepper (¼ teaspoon): Adds a little extra seasoning and mild peppery flavor.
- Water (¾ cup): Thins the batter to a smooth, dippable consistency.
- Panko breadcrumbs (1½ cups): Give the fried pickles their extra-crispy coating. Regular breadcrumbs can also be used, but the coating will be a little finer.
- 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 deep skillet or heavy-bottomed pot with about ½ inch vegetable oil and heat to 375°F. Use a thermometer to monitor the temperature while frying.
BATTER. Drain the pickle slices and spread them on paper towels. Pat them very dry so the batter sticks better and the pickles do not splatter as much in the hot oil.
In a shallow bowl, whisk together the flour, garlic salt, Italian seasoning, and pepper. Add the water and whisk until smooth.
Place the panko breadcrumbs in a separate shallow dish.
Working in small batches, coat the pickle slices in the batter, letting any excess drip off, then press them into the panko until coated on all sides.
FRY. Carefully add a few breaded pickles to the hot oil at a time. Fry for 1 to 2 minutes per side, or until golden brown and crisp.
Transfer to a paper towel-lined plate or wire rack to drain. Let the oil return to 375°F before adding the next batch.
Serve warm with Ranch, Fry Sauce, Buffalo Sauce, ketchup, or your favorite dipping sauce.
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 to 15 minutes until golden brown.
- AIR FRY. Preheat the air fryer to 400°F. Arrange the breaded pickles in a single layer and lightly spray with cooking spray. Air fry for about 7 to 10 minutes, flipping halfway through, until golden and crisp.
Kristyn’s Recipe Tips
- Dry Them Well. Pat the pickle slices very dry before breading so the coating sticks and the oil does not splatter as much.
- Keep the Oil at 375°F. Oil that is too cool can make the pickles greasy, while oil that is too hot can brown the coating before it crisps properly.
- Fry in Small Batches. Adding too many pickles at once drops the oil temperature and makes it harder to get a crisp coating.
- Press on the Panko. Gently press the breadcrumbs onto each pickle so you get plenty of crunchy coating.
- Let the Oil Recover. Give the oil time to return to 375°F between batches for more even frying.
- Change the Seasoning. Add paprika, cayenne, chili powder, or Cajun seasoning if you want a little extra flavor or heat.
Fried Pickles Recipe
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 deep skillet or heavy-bottomed pot with about ½ inch vegetable oil and heat to 375°F. Use a thermometer to monitor the temperature while frying.
- Drain the pickle slices and spread them on paper towels. Pat them very dry so the batter sticks better and the pickles do not splatter as much in the hot oil.
- In a shallow bowl, whisk together the flour, garlic salt, Italian seasoning, and pepper. Add the water and whisk until smooth. Place the panko breadcrumbs in a separate shallow dish.
- Working in small batches, coat the pickle slices in the batter, letting any excess drip off, then press them into the panko until coated on all sides.
- Carefully add a few breaded pickles to the hot oil at a time. Fry for 1 to 2 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack to drain. Let the oil return to 375°F before adding the next batch.
- Serve warm with ranch, fry sauce, buffalo sauce, ketchup, or your favorite dipping sauce.
Notes
- 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
Recipe FAQ
Make sure the pickle slices are patted very dry before adding the batter. Excess pickle juice can keep the coating from sticking. Let excess batter drip off, then gently press each slice into the panko.
Keep the oil close to 375°F and fry in small batches so the temperature does not drop too much. Drain the fried pickles on a wire rack or paper towel-lined plate and serve them while warm.
Fried Pickles are best served right after frying, but you can bread the pickle slices ahead of time and refrigerate them for a short time before frying. Keep them in a single layer so the coating stays intact.
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils can handle the high frying temperature without adding a strong flavor.
Let leftovers cool completely, then place them in a paper towel-lined airtight container and refrigerate for 1 to 2 days.
Reheat them in an air fryer at 350 to 375°F for about 3 to 5 minutes, or in a 400°F oven for about 5 to 10 minutes, until hot and crisp again. Avoid the microwave because it can make the coating soft.
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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.