Fried pickles are a fun, crispy snack just like you’d find at the county fair. This easy version makes crispy fried pickles with a quick batter and crunchy panko. Serve them warm with ranch for dipping, or pile them onto burgers for extra crunch.
- Flavor: Tangy dill pickles with a light, golden Panko crust for the ultimate crunch in every bite.
- Skill Level: Intermediate. This recipe requires shallow frying and attention to oil temperature for the best results.
- Prep Note: For the best crunch, dry the pickles first, fry them in batches, and keep them warm in the oven for easy serving.
- Serving Suggestions: Serve crispy deep-fried pickles right away with your favorite dips like buttermilk ranch dressing, blue cheese dressing, or homemade aioli.
Ingredient Notes
- Pickles: Use dill pickles for a classic flavor and crunch. Spicy, sour, or garlic pickles make fried pickles into a new recipe every time. For the best results, choose a thicker pickle and pat them dry before coating for a good crunch. Thin slices won’t hold up or give that bold pickle bite in every piece.
- Breading: A quick batter helps the crumbs stick to the pickles, especially after a short 5-minute rest. Panko gives the crispiest crunch, and Cajun seasoning adds a flavor boost.
- Best for classic fried pickles: pickle chips (rounds).
- Best for big pickle flavor: spears (fry a little longer).
- Best for burgers or sandwiches: long slices (sandwich-style cuts).
How to Make Fried Pickles
- Combine batter ingredients (full recipe below) and let it rest for about 5 minutes.
- Pat pickle slices dry, dip each piece in the batter, then into the breadcrumbs.
- Fry in hot oil until both sides are golden brown.
Serve warm with your favorite dipping sauces.
- Keep panko dry by adding ½ cup to the small bowl at a time, and refilling as you go.
- Choose a neutral oil with a high smoke point, like vegetable oil or canola oil.
- Fry in small batches and use a heavy-bottomed pot so the oil temp stays steady and the coating stays crisp.
- If the coating slips, the pickles were likely too wet, or the crumbs got damp. Pat dry and use fresh panko to recoat them.
- Reheat leftover deep-fried dill pickles in an air fryer or place them under the broiler until they crisp up.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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In a non-stick skillet, preheat oil to 360°F to 370°F. In a medium mixing bowl, whisk Panko, cayenne pepper, and salt.
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In another medium mixing bowl, whisk flour, milk, baking powder, egg, paprika, black pepper, and dill until smooth. Let rest for at least 5 minutes.
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Meanwhile, dab the pickle slices dry with paper towels.
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Place about ½ cup of Panko bread crumb mixture in a small bowl.*
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Dip each pickle slice in the flour mixture and then gently dip into the bread crumbs. Set the dipped pickles on a baking sheet and let them rest for a few minutes while you dip the remaining pickles. This will allow the crumbs to stick better.
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Fry in small batches for 3 to 4 minutes or until brown and crispy. Transfer to a paper towel lined plate and immediately sprinkle with salt.
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Serve with ranch or your favorite dipping sauce.
- *Note: If the crumbs get wet, they don’t stick, so it’s best to use just a little Panko at a time, and keep adding to the bowl as you go (work in small batches).
- *Nutritional information is an estimate and will vary based on ingredients used and the temperature of the oil.
- Additional seasonings can be added to the batter. Try garlic powder or Cajun seasoning.
- Leftovers can last up to 3 days in the fridge. Reheat under the broiler or in the air fryer until crispy again.
Calories: 250 | Carbohydrates: 45g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 666mg | Potassium: 335mg | Fiber: 2g | Sugar: 5g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Side Dish, Snack
Cuisine American
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Recipe slightly adapted from Bake Like a Pro as seen on YouTube