Deep Fried Pickles

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!

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 “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.

Drying pickle slices on a paper towel for deep fried pickles.

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.

Breading pickle slices in batter and bread crumbs for deep fried pickles.

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.

Frying pickles in a pan on the stove for deep fried pickles.

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:

Close up of deep fried pickles on a plate with ranch dressing.

For more favorite appetizers, try:

Deep Fried Pickles Recipe

4.97 from 28 votes
Deep Fried Pickles are crunchy, flavorful, and SO tasty! They are breaded and fried to perfection, making them a crowd favorite!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 98 kcal
Author Lil’ Luna

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
  • cups panko breadcrumbs

Instructions
 

  • Fill a frying pan with ½ inch oil and heat over medium-high heat to 350–375 degrees F.
  • While oil is heating, drain pickles and place on paper towels. Pat dry to remove any excess juice.
  • Whisk flour, garlic salt, Italian seasoning and pepper together 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

Air Fryer Directions: Preheat the fryer to 425 degrees F. Bread the pickles as directed, then place in a single layer in the fryer basket and cook for 7–9 minutes. They should be golden brown and crispy. Flip the pickles and cook for an additional 7 minutes on the other side.
Variations: 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.

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About Kristyn

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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Comments:

  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. 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 😀🧳

    1. 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.

  7. 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.

    1. Thanks for catching that. I’d stick with the measurements/ingredients in the ingredient list. We’ll make a note to update that post.

    1. If you scroll down towards the bottom of the page, just after the recipe card, the video should be there for you! 🙂

  8. 5 stars
    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!!