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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.
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