Deep Fried Pickles

Deep fried pickles are crunchy, flavorful, and SO tasty! These pickle slices are breaded and fried to perfection, making them a crowd-favorite party appetizer!

These crispy little pickles are for sure on the list of crowd-pleasing appetizers, right on up there with Bacon Wrapped Smokies and Jalapeño Poppers!

Deep Fried Pickles on a platter with ranch dipping sauce

Why we love Deep Fried Pickles

Deep fried pickles are one of our FAVORITE appetizers at restaurants. If they have them on the menu, we order them. We love the salty pickle taste with the crunchy breadcrumb coating. What’s not to love about a fried pickle?

Did you know they are super easy to make at home? This recipe is here to prove it.

These fried pickles give a big punch in the flavor department! Add that perfect crunchy outside, and you’ve got one delicious appetizer. These are sure to be a hit at any football party or family get-together. Make sure to make a big batch because these fried pickles don’t last long around a hungry crowd.

Drying pickle slices on a paper towel

Best Pickles for FRying

There are lots of different pickles you can use for this recipe!

You can use sweet pickles, but we really love dill pickles for breading and frying.  If you want to slice your own pickles I suggest cutting them just shy of a ¼ inch thick for the best pickle to batter ratio. However, feel free to use any kind of shape and size of pickle you want—round, ovals, spears or halves.

Take your pickles out of the jar and make sure they are completely dried. Pat them dry and place on a paper towel.

Breading pickle slices in batter and bread crumbs

How to Make Fried Pickles

OIL. Start by adding your oil to a deep frying pan over the stove. Heat up the oil over medium-high heat. The oil should reach about 375 degrees when it is ready for the pickles to be fried. While the oil is heating up, prepare the batter.

Here are the ingredients for the BATTER (it only needs 5!!):

  • flour
  • Italian seasoning
  • garlic salt
  • black pepper
  • water

Prepare the batter by whisking together the flour, Italian seasoning, garlic powder, salt and pepper in shallow bowl. Add the water and mix everything until it’s smooth. Add part of the dried pickles to the batter and toss them making sure they are completely coated. Then, take the pickles and dip them in a pie pan filled with Panko crumbs. Now it’s frying time!

FRY. Once the oil has reached the correct temperature, add a few pickles at a time to the oil. Fry them on both sides until they are golden brown. This should only take about 1-2 minutes. Take them out with a slotted spoon and place on a paper towel lined plate to soak up the excess oil.

Continue until all the pickles are fried and serve immediately with ranch or your favorite dipping sauces.

Frying pickles in a pan on the stove

Variations + Tips

If you prefer different flavors, feel free to change up the herbs/spices/seasonings in the batter. Add some paprika or chili powder to make it a little spicy. You can even bake these pickles instead of frying or make them in an air fryer!

If you want to BAKE them, preheat the oven to 425 degrees. Place your breaded pickles in one layer on a lightly greased cookie sheet. Bake for 10-15 minutes until golden brown.

If you’d rather make them in an AIR FRYER, preheat the fryer to 425 degrees. Place the pickles in a single layer in the fryer basket and cook for 7-10 minutes. They should be golden brown and crispy. Then flip the pickles and cook for an additional 7-10 minutes on the other side.

Leftovers: If you  happen to have any leftovers, then store them, covered, in the fridge for a couple of days. The best way to reheat them is in the oven. I like to crisp them up under the broiler for 1-2 minutes.

Here are some of our favorite dips to serve these fried pickles with:

Close up of fried pickles on a plate

For more favorite appetizers, try:

Fried Pickles Recipe

4.69 from 16 votes
Deep fried pickles are crunchy, flavorful, and SO tasty! These pickle slices are breaded and fried to perfection, making them a crowd-favorite party appetizer!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 107 kcal
Author Lil' Luna


  • Vegetable Oil or peanut oil
  • 1/2 cup all-purpose flour
  • 1 tsp Italian seasoning
  • 2 tsp Garlic Salt
  • 1/4 tsp black pepper
  • 3/4 cup water
  • 16 oz dill pickle slices
  • 1 1/2 cups Panko


  • Heat oil in a frying pan over medium-high heat.
  • Drain and dry pickles and place on paper towels. Pat DRY with double layered paper towels.
  • While oil is heating whisk together flour, Italian seasoning, garlic powder, salt and pepper in shallow bowl. Add water and mix until smooth.
  • Add part of the dried pickles to the batter and toss to coat. Dip pickles in a pie pan filled with Panko.
  • Fry in the oil (until golden brown). Continue until all the pickles are fried and serve immediately with ranch.


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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    I had these at Texas road house for the first time a few months ago. I typically hate pickles, but they were so good. This homemade version was equally as good. Especially paired with the dipping sauce. Getting the pickle slices dry enough was tricky, but everything else worked great.

    1. It should. It must be a setting on your computer or printer that needs to get changed. I hope you can get it printed.

    2. If you can print something..”screenshot it” it should be in your photos now, print it fromthere

  2. 5 stars
    Came out perfect! Some tips:

    Leave the pickles to dry on paper tOWels for around an hour to ensure mAxImum crispiness.

    Shake off excess bread crumbs before frying

    Keep the oil on medium oR they will burn

    I added parika, onion powder and little salt to my batTer

    Use japanese style breadcrums

  3. 5 stars
    I made these for my son and he absolutely loved them. My husband tried them and GAVE me a big eyed thumbs up. I followed the recipe exactly. Wouldn’t change a thing!

    1. It’s not a specific amount. Depends on how many you are making. I just add enough to cover a pie pan or you can stick like 2 cups in a bag & add them to that.

  4. 5 stars
    The crunch is amazing. If you’re looking for a crunchy fried pickle, then make these. I substituted the Italian seasoning with 1 teaspoon of Good seasons Italian salad dressing mix and cut the garlic salt to 1 teaspoon. It was the perfect flavor. My deep fryer was set around 375, and they came out golden brown and perfectly cooked. And yes– dry those pickles off very well before placing in the batter. Tip: I used the long, flat oval stacking pickles. The ratio of batter to pickle was perfect. You will not be disappointed!

  5. 1 star
    Warning!!! ReCipe Ingredients are incomplete! Planned on makinG This at our cabin, got the 5 ingredients lIsted, only to read before making that you need panko too. So never got to make the recipe since we didn’t have panko.

  6. 4 stars
    I made these and didn’t really like them. I used sweet and sour pickles, which I don’t like. Also, I didn’t have panko so I made my own by putting crustless bread in the oven at 350 for 5 minutes. But my sister loved them. I would make them again but use dill pickles instead. If you made your own panko I would recommend crunching the bread crumbs up more when they come out of the oven. They taste better with ranch.

      1. Hello. I want to make these but is it garlic powder or garlic salt? The recipe says two different things. Just want to make sure 😀🧳