Crispy Fried Dill Pickles

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Fried pickles are the super fun county fair recipe that can be made at home!

Pickle slices, spears, or chips are dipped in seasoned bread crumbs and deep-fried until golden and crispy.

This fried pickles recipe (frickles?) is perfect for snacking, dipping, or adding to a burger. Kids love them!

plated Crispy Fried Dill Pickles

Fried Pickles Make a Great Snack or Appetizer

ingredients to make Crispy Fried Dill Pickles with labels

Ingredients & Variations

PICKLES: Choose your pickle! Deep-fried pickles can be made from pickle slices, oval slices, or spears, any style will work. Spicy, sour, or garlic pickles are all easy to find and will make pickle chips a new recipe every time.

Pickle Tip: Ensure you’re using thicker slices (or slice the pickles yourself). If they’re too thin you won’t get enough pickle-y flavor in every bite.

Use pickle spears for more pickle in every bite, deep fry pickle slices to top burgers and sandwiches, and try coins or rounds for easy snacking!

SEASONINGS: The batter is lightly seasoned with paprika and pepper (and optional dill). For a more distinct flavor, add a teaspoon or two of a DIY blend to the batter like Lemon Pepper Seasoning or Cajun Seasoning.

coating pickles to make Crispy Fried Dill Pickles

How to Make Fried Pickles

Homemade deep-fried pickles are super easy to make!

  1. Combine batter ingredients (per the recipe below) and let rest for about 5 minutes.
  2. Pat pickle slices dry, dip each piece in the batter, then into the breadcrumbs.
  3. Fry in hot oil until both sides are golden brown. Serve with ranch dip or aioli.

cooked Crispy Fried Dill Pickles on a baking sheet

Tips for Crispy Fried Pickles

  • For best results, only use a little of the breadcrumbs at a time to keep them from getting too wet from the batter.
  • Choose an oil that is specifically made for frying like vegetable oil, shortening, or lard. These oils have a higher ‘smoke point’ and can tolerate higher temperatures.
  • Always make sure the oil is hot enough to cook with, or else the pickles will simply absorb the oil and they won’t be crunchy.
  • Reheat leftover deep-fried dill pickles in an air fryer or place them under the broiler until they get crispy again.

Dips and Sauce for Fried Dill Pickles

Anything creamy is a good choice. I personally like dips that have a little hint of heat. While you can use a store-bought dip, homemade is much better!

Did you make these Deep Fried Pickles? Be sure to leave a rating and a comment below! 

Crispy Fried Dill Pickles in a dish
4.91 from 121 votes
Review Recipe

Crispy Fried Dill Pickles

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Crispy Deep-Fried Pickles are a must-try snack! Perfectly seasoned and fried until golden, these are the ultimate appetizer.

Ingredients

  • Sandwich sliced dill pickles about 12 slices
  • 1-2 cups Panko Breadcrumbs
  • Oil for frying

Batter

  • 1 cup all purpose flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon dill optional

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Instructions

  • Preheat oil to 360-370°F.
  • Combine all batter ingredients and stir until smooth, let sit at least 5 minutes.
  • Dab pickle slices on paper towels to dry them. Place about ½ cup of Panko bread crumbs in a bowl (add more as needed). (If they get wet, they don’t stick so it’s best to work in small batches.)
  • Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better.
  • Fry in small batches for 3-4 minutes or until brown and crispy.
  • Serve with ranch dip.

Recipe Notes

*Nutritional information is an estimate and will vary based on ingredients used and temperature of oil. 

Nutrition Information

Calories: 217, Carbohydrates: 39g, Protein: 9g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 180mg, Potassium: 285mg, Fiber: 2g, Sugar: 4g, Vitamin A: 429IU, Vitamin C: 1mg, Calcium: 159mg, 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
Cuisine American
process of coating Crispy Fried Dill Pickles and plated dish with a title
Crispy Fried Dill Pickles on a baking sheet with writing
close up of Crispy Fried Dill Pickles with writing
Crispy Fried Dill Pickles with a title

Adapted from Youtube

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Very good!
    One tip… After your pickles are breaded put them in the freezer for 30 minutes. Then fry is directed.5 stars

    1. Hi Karen, we haven’t tried reheating these so I can’t say for sure. Maybe another reader has and can offer some direction!

    1. Yes of course! Just make sure to mix the batter again before using it as some of the ingredients may sink to the bottom of the bowl!

  2. Fantastic recipe, using the sandwich slices is brilliant. Super crispy and still tender pickley good. I’m vegan so I substituted unsweet cashew milk and “Just Egg” for the dairy ingredients and I would challenge anyone to tell the difference in how they turned out, which by the way was AMAZING!
    Thanks for a great recipe.5 stars

    1. Did you dab the pickles dry first and then dip them in the batter? If the pickles are wet the batter will just slide off. Hope that helps.

  3. Overall the recipe was good. Except for the fact that these were so bland! Next time I’ll use it as a base but will definitely add more spices.3 stars

    1. hey, i’d recommend cutting out the baking powder, i was having the bland problem also until i cut out the baking powder5 stars

  4. Nicely done. Just had two dill spears and left over hot oil left over from making tortilla chips. Largely diced spears and 5 min. Great snack for an afternoon of chopping and cooking5 stars

    1. We are currently testing air-fried pickles but haven’t perfected them yet. Hopefully over the next couple of weeks they will be published!

      1. Great recipe! I popped the pickle spears on a parchment lined baking sheet in the freezer for about 8 hours after drying them, it really helps the batter stick and prevents the pickle from getting mushy when you fry it which I have found with other homemade fried pickles. For a little kick my husband likes to mix sriracha in the ranch for dipping.4 stars

    2. Do your batter and stuff the same way just let them sit for 5 minutes before putting in air fryer. Cook for 5 mins flip cook 5 mins. Remove. Delicious we had these for the first time last night.