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
- Vegetable oil (for frying): Neutral, high heat oil that crisps the coating evenly.
- 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 herby notes that taste restaurant worthy.
- Pepper (¼ teaspoon): Gentle warmth to balance the tang.
- Water (¾ cup): Thins the batter to a smooth, dippable consistency.
- Panko breadcrumbs (1½ cups): Coarse crumbs that fry up ultra crisp. 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
- Dry the pickle slices well; moisture is the enemy of crisp coating.
- 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.
- Batter, then press into panko for full coverage and best crunch.
- 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 Recipe
Equipment
Video
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.
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.
Recipe FAQ
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 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!