Love that tangy crunch of a good snack? These deep fried pickles are dredged in flour, fried until golden brown, and perfectly crispy on the outside while keeping that juicy dill pickle bite inside. A quick fry in hot oil turns simple sliced dill pickles into an irresistible treat. Deep-fried pickles are best served with your favorite dip for the best experience.
I stood in the kitchen staring at a jar of pickles, wondering what else I could possibly make with them. I’d already used them in sandwiches and burgers, and I wanted something a little more exciting this time. That’s when the idea hit me, “Why not fry them?” I coated the slices in a crispy batter, dropped them into hot oil, and watched as they turned perfectly golden.
Make the Best Game Day Snack
Nothing beats serving fried pickles while watching your favorite game. They’re easy to share and go perfectly with a cold sorrel drink. Everyone will be reaching for more before halftime even hits. Even my friends, who had never ever heard of fried pickles, agreed that it’s a life-changing experience.
Perfect with Dipping Sauce
These fried pickles taste even better with the right dip. Ranch, spicy mayo, or even garlic aioli make the perfect match. The creamy dip balances out the crispy tang of the pickles. Why not serve it with more than one dip?
Children Will Love This
Even the kids enjoy the crunch and the fun bite-sized pieces. It’s a great way to sneak in a veggie snack that doesn’t feel like one. Just make sure to let them cool a bit before serving.
No-Fuss Guide to Making Deep-Fried Pickles Recipe
These deep-fried pickles are crispy, making them a fun and tasty snack for any occasion. With their crunchy coating and zesty flavor, they’re perfect for dipping and sharing.
Get Your Cooking Crew Ready
- Containers: Ideal for organizing your breading station and keeping ingredients neatly separated.
- Tongs: Makes it easy to dip, flip, and lift pickle spears without getting your hands messy.
- Frying Pan: Fry your coated pickles to a perfectly crisp, golden finish.
Ingredients You’ll Need for Flavor Explosion:
- Breading: The crispy outer layer that gives these pickles their irresistible crunch.
- Wedges of Pickles: Juicy, tangy, and the star of this snack.
- Egg: Helps the breading stick perfectly to the pickles.
- Coconut Flour: Adds a light, crisp coating with a subtle nutty flavor.
*Exact measurements are listed in the recipe card below.
Your Flavor-Packed Game Plan for Perfectly Crispy Fried Pickles Recipe
One: Prep Your Station
To make fried pickles, gather your ingredients first: pickle slices, coconut flour, eggs, and breadcrumbs. Arrange three shallow bowls for an easy coating line-up. Having everything in place keeps things neat and efficient.
Two: Pat and Powder
Use paper towels to pat the pickle slices dry so they stay crisp, not soggy. Coat them lightly in coconut flour for better grip on the egg wash. Shake off the extra flour before moving to the next step.
Three: Dip in Egg Mix
Whisk the eggs in a small bowl until smooth and frothy. Dip each floured pickle slice into the egg mixture, coating it evenly. This layer helps the crumbs stick perfectly.
Four: Add the Crunch
Place each slice into the breadcrumbs, pressing gently so they stick on both sides. Make sure every piece is coated for that extra crisp bite. Set aside on a plate while you heat the oil.
Five: Fry and Enjoy
Warm oil in a skillet over medium heat until it shimmers. Fry the pickles for about 2–3 minutes on each side until golden and crunchy. Drain on paper towels and serve them hot and crispy.
Pro Tips for Flavor Hacks:
- Dry the Pickles First: Pat the pickles dry with paper towels before dipping them in batter. This helps the coating stick better and keeps it from turning soggy.
- Use Cold Batter: A chilled batter makes the pickles extra crispy once fried. Keep it in the fridge until you’re ready to use it.
- Double Dip for Crunch: Dip the pickles in batter, then breadcrumbs, and repeat for a thicker crust. It adds more crunch and holds up better when dipped in sauce.
- Season Right After Frying: Sprinkle salt or seasoning right after removing them from the oil. The heat helps the flavors stick to each piece perfectly.
Kitchen Q&A: Let’s Crack It
What are the Best Pair-Ups to Try with Fried Pickles?
Fried pickles go great as an appetizer with BBQ sauce or spicy mayo for dipping. They also pair nicely with shredded chicken in slow cooker, sandwiches, or zucchini bites with chicken. If you want something lighter, serve them with Asian noodle soup, a fresh garden salad or chicken nuggets on the side.
What are the Smart Storage Hacks For Fried Pickles?
Keep leftover fried pickles in an airtight container in the fridge for up to two days. To reheat, use an oven or air fryer so they stay crispy. Avoid microwaving, as it makes them soft and soggy.
Let the fried pickles cool completely before freezing. Place them in a single layer on a tray first, then transfer to a freezer bag once frozen. When ready to eat, reheat in the oven straight from frozen for the best crunch.
More Easy-Breezy Recipes You’ll Love
Looking for something new to cook next? Try the chicken fries air fryer for a quick way to enjoy juicy, flavorful chicken without losing that crunch. You can also make a refreshing kale salad, packed with crisp greens that brighten any meal.
And if you’re in the mood for something hearty, baked sausage links with sauerkraut gives you that cozy, savory flavor perfect for busy nights. Each recipe is simple, satisfying, and sure to bring comfort to your table.
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Deep Fried Pickles
Equipment
- 1 Containers
- 1 Tongs
Ingredients
- 1/2 Cup Breading
- 8 Pieces Wedges of Pickles
- 1 Piece Egg
- 1/2 Cup Coconut Flour
Video
Instructions
- Gather the pickle slices, coconut flour, eggs, and breadcrumbs, then set up three shallow bowls so your coating station stays organized and efficient.
- Dry the pickle slices with paper towels, then give them a light, even coat of coconut flour, shaking off any excess so they stay crisp.
- Whisk the eggs until smooth and dip each floured pickle slice in, making sure they’re fully coated to help the crumbs stick well.
- Press each egg-coated slice into the breadcrumbs until fully covered on both sides, then set them aside while you heat the oil.
- Heat oil over medium until shimmering, fry the pickles for 2–3 minutes per side until golden and crunchy, then drain on paper towels and serve hot.
Notes
- Dry the Pickles First: Pat the pickles dry with paper towels before dipping them in batter. This helps the coating stick better and keeps it from turning soggy.
- Use Cold Batter: A chilled batter makes the pickles extra crispy once fried. Keep it in the fridge until you’re ready to use it.
- Double Dip for Crunch: Dip the pickles in batter, then breadcrumbs, and repeat for a thicker crust. It adds more crunch and holds up better when dipped in sauce.
- Season Right After Frying: Sprinkle salt or seasoning right after removing them from the oil. The heat helps the flavors stick to each piece perfectly.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
