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Deep Fried Pickles are crunchy, flavorful, and SO tasty! They are breaded and fried to perfection, making them a crowd favorite!
These crispy little Deep Fried Pickles are for sure on the list of favorite appetizers, right on up there with Bacon Wrapped Smokies and Jalapeño Poppers!
Why we love THEM!
Deep Fried Pickles are one of our FAVORITE appetizers at restaurants. If they have “frickles” on the menu, we order them.
We love the salty pickle taste with the crunchy breadcrumb coating, similar to our popular Fried Zucchini and Fried Green Beans.
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.
Slice your own pickles. 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.
Varying shapes. Feel free to use any kind of shape and size of pickle you want—round, ovals, spears, or halves.
Pickle prep. Take your pickles out of the jar and make sure they are completely dried. Pat them dry and place them on a paper towel.
How to Make Fried Pickles
PREP. Heat oil in a frying pan over medium-high heat. Drain and dry pickles and place them on paper towels. Pat DRY with double-layered paper towels.
BATTER. While the oil is heating whisk together flour, Italian seasoning, garlic powder, salt, and pepper in a shallow bowl. Add water and mix until smooth.
COAT. Add part of the dried pickles to the batter and toss to coat. Dip pickles in a pie pan filled with Panko.
FRY. Fry in the oil until golden brown. Continue until all the pickles are fried. Serve immediately with Ranch or your favorite dipping sauces.
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 FRYER. 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 an additional 7-10 minutes on the other side.
Tips + Storing Info
Flavor variations. Feel free to change up the herbs/spices/seasonings in the batter. Add some paprika or chili powder to make it a little spicy.
Oil. When frying, choose an oil with a high smoking point such as vegetable oil, canola oil, or peanut oil.
STORE. If you happen to have any leftovers, store them covered in the fridge for a couple of days.
To reheat. The best way to reheat them is in the oven. I like to crisp them up under the broiler for 1-2 minutes. You can also reheat them in an air fryer.
Favorite dips to serve with fried pickles:
Recipe FAQ
You can really use any kind or shape. We prefer dill pickle rounds. See the section above titled “Best Pickles for Frying” for more details.
Make sure you’re using an oil that’s meant for frying and can tolerate higher temperatures. Then make sure it’s hot enough for frying before adding the pickles. This way the pickles will crisp up rather than absorbing the oil and becoming soggy.
Make sure you pat the pickles plenty dry after taking them out of the jar. Dredging them in the flour mixture before adding the breadcrumbs also helps the batter adhere to the pickle.
For more favorite appetizers, try:
- Fried Ravioli
- Southwest Egg Rolls
- Veggie Tortilla Roll Ups
- Queso Blanco
- Mozzarella Sticks
- Deviled Eggs
- Buffalo Wings
Fried Pickles
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. Repeat with the remaining pickles.
- Serve immediately with Ranch dressing.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Fried pickles are so tasty at restaurants. How to get the breading to stay on was a mystery. Thank you for the clear directions.
So delicious! I used pickle juice instead of the water, making the batter fluffy and infused more pickle flavor into the dredging.
I made the fried pickles a little differently.
I used large kosher dills. Using an electric drill with a large drill bit (washed first) I hollowed out the pickles. I then stuffed them with a tuna and mayonnaise mix (light on the mayo).
At that point I used your recipe and fried the whole pickle.
So so so good with homemade ranch, oh my !
Loved these fried pickles! So yummy with homemade ranch dressing!!
I love fried pickles and these were even more delicious than what I’ve had at restaurants.
Fried pickles are amaaaaaaazzzzing. My favorite snack!
Delicious I’m a kid who loves these and I got my dad to help me make them we made a huge batch in about 20 minutes they were delicious my entire family loves them and we are very picky about fried pickles we all agree they are better then some you can buy at a restaurant and they use most things you can find at your house they only thing we had to buy was pickles! 10/10 defiantly recommend
I couldn’t keep my family from eating them while I cooked them. That doesn’t happen with much other than bacon.
Oh I’m so happy to hear that! So glad to hear your family enjoyed them.
I didn’t make these yet, but I think they would taste delicious if I make any anytime soon.
I feel like they will just crunch in my mouth and will be delicious.
Have you made these in a convection oven at 425*? I’d like to try this for a healthy hire version . Thanks!
Freaking Amazing!!
This recipe was a big hit! I made it gluten free by using gluten free breadcrumbs and flour. The gf breadcrumbs made the fried pickles super crunchy. They didn’t get soggy even after a few hours and still had a Big Crunch to them. Thank you for your recipe!!
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These are awesome
THE VIDEO IS NOT AVAILABLE.
If you scroll down towards the bottom of the page, just after the recipe card, the video should be there for you! 🙂
I really want to try these, but I’m confused. The Ingredients list states “garlic salt” and “black pepper” but the Instructions state “garlic powder” and “salt and pepper.” Please clarify.
Thanks for catching that. I’d stick with the measurements/ingredients in the ingredient list. We’ll make a note to update that post.
Delicious! We also did jalapeños. So happy!
Yummy! I bet they were tasty too. Glad you enjoyed the recipe!
They looked just like the photo and tasted better than restaurant by quality! Yum!
Could I prep these & refrigerate til time to fry?
You could! I haven’t actually tried it, but I imagine it’d be fine. You might run into the breading becoming soggy if you leave them in the fridge for too long before frying, so just keep that in mind. You’ll have to let us know how they turn out if you do prep them early.
They turned out to be DELICIOUS! Thanks for the recipe. 😊😋😋
You’re welcome!! Glad to hear you enjoyed the recipe!
Delicious
Thanks Cecile
Thank you!!
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.
I haven’t tried them with sweet & sour pickles, but thank you for trying them!!
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 😀🧳
it was delicious! i did use lemon pepper instead of regular black pepper and it was amazing
Great option! Happy you liked them! Thank you!
Could you put them in an air fryer?
You know, I haven’t tried, but you sure could 🙂
Love it! Thank you for sharing!
Happy to hear that! Thank you!
First time I cooked fried pickles. They came out good. I follow the instructions of the recipe
I am glad you tried them! Thank you for sharing that!
Making fried dill pickle slices to go with bar b q .
Hope they were a hit!
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.
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!
Thanks so much for saying that! SO glad you enjoyed them!
I mean these were just so incre good. Best thing i’ve tasted all quarantine!
Yay! I am so glad you like them! Thank you for trying them!
PankO ISN’T listed in the inGredients: How much do you need?
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.
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!
Happy you think so 🙂 Thanks so much for trying them!
Can you Recommend a type of PICK to fry?
Any pickle would work 🙂
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
Thanks for sharing that!
Won’t let me print or email recipe
It should. It must be a setting on your computer or printer that needs to get changed. I hope you can get it printed.
If you can print something..”screenshot it” it should be in your photos now, print it fromthere
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.
i loves these as a kid!! cant wait to try this homemade recipe again
I’m not the hugest pickle fan & I love these!! Why are fried foods so good?!
fun recipe, thank you, I haven’t had these in a long time