Deep Fried Pickles

A plate of breaded and fried eggplant sticks garnished with chopped herbs, with a small bowl of red dipping sauce in the background.

Deep fried pickles are crispy on the outside and juicy on the inside with that classic dill flavor. A quick fry in hot oil turns simple pickle slices into an irresistible snack.

Course Appetizer, Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword batter, crispy, deep fried, dill, dill pickle chips, dill pickles, dip, flour, fried pickles, fried pickles recipe, fry, fryer, make fried pickles, pickle

Prep Time 10

Cook Time 6

Servings Portions

Calories 55kcal

Author Zuzana Paar

Equipment

1 Containers
1 Tongs
1 Frying Pan

Ingredients

1/2 Cup Breading
8 Pieces Wedges of Pickles
1 Piece Egg
1/2 Cup Coconut Flour

US Customary - Metric

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.

Video

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