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!
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.
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.
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!!):
- Italian seasoning
- garlic salt
- black pepper
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.
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:
For more favorite appetizers, try:
- Fried Ravioli
- Southwest Egg Rolls
- Veggie Tortilla Roll Ups
- Queso Blanco
- Mozzarella Sticks
- Deviled Eggs
- Buffalo Wings
Fried Pickles Recipe
- Vegetable Oil or peanut oil
- ½ cup all-purpose flour
- 1 tsp Italian seasoning
- 2 tsp garlic salt (with parsley flakes)
- 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.