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.
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.