Fried pickles are a fun, crispy snack just like you’d find at the county fair! They’re easy to make at home with pickle slices or spears coated in seasoned crumbs and fried until golden brown. Serve them up for snacking, dipping, or even topping a burger for extra crunch.

basket of Crispy Fried Pickles with pickles on the side

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Holly’s Recipe Highlights

  • Flavor: Crispy pickles coated in a light, golden 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: Fry in batches and keep them warm in the oven for easy serving.
  • Serving Suggestions: Serve crispy deep-fried pickles with your favorite dips like buttermilk ranch dressing, blue cheese dressing, or homemade aioli. 
Ingrediets to make crispy fried dill pickles labeled: salt & pepper, paprika, milk, egg, baking powder, panko breadcrumbs, flour, and dill pickles

Ingredient Notes

  • Pickles: Use dill pickles for a classic flavor and crunch. Spicy, sour, or garlic pickles are all easy to find and will make fried pickles into a new recipe every time. For the best results, just choose one with a good crunch.
  • Breading: A quick batter of egg, flour, and seasonings coats the pickles and helps the bread crumbs stick. Panko bread crumbs add the best crunch.

Prep the Pickle

  • Use pickle spears (long, wedge-shaped quarters) for bolder pickle flavor in every bite.
  • Try pickle slices (lengthwise, sandwich-style cuts) to stack on burgers or layer into sandwiches.
  • Slice pickle coins or rounds (thin, crosswise cuts) for classic crispy snacking.
coating pickles to make Crispy Fried Dill Pickles
Crispy Fried Dill Pickles before cooking

How to Make Fried Pickles

  1. Combine batter ingredients (full 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 and serve.
cooked Crispy Fried Dill Pickles on a baking sheet

Holly’s Helpful Hints

  • Use thick pickle slices (or cut whole pickles yourself) for the best flavor. Thin slices won’t hold up or give that bold pickle bite in every piece.
  • For best results, add ½ cup of breadcrumbs to the small bowl at a time to prevent them from getting soggy.
  • 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. A heavy-bottomed pot for frying is important, too.
  • Reheat leftover deep-fried dill pickles in an air fryer or place them under the broiler until they crisp up.

Perfect Pickle Partners

Did you make these Fried Pickles? Leave a rating and comment below! 

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Fried pickles on a serving dish
4.95 from 191 votes
Author Holly Nilsson

Fried Pickles

Author Holly Nilsson
Servings 4
Fried pickles are crispy, tangy, and so addictive. They’re a fun snack that’s perfect for dipping and sharing!
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Servings 4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Equipment

Ingredients  

  • 12 dill pickle slices
  • 1½ cups Panko bread crumbs
  • ½ teaspoon cayenne pepper optional
  • ½ teaspoon salt
  • 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 dried dill optional

Instructions 

  • In a non-stick skillet, preheat oil to 360°F to 370°F. In a medium mixing bowl, whisk Panko, cayenne pepper, and salt.
  • 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.
  • Meanwhile, dab the pickle slices dry with paper towels.
  • Place about ½ cup of Panko bread crumb mixture in a small bowl.*
  • 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.
  • 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.
  • Serve with ranch or your favorite dipping sauce.

Notes

  • *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 temperature of oil. 
  • Additional seasonings can be added to the batter. Try garlic powder or Cajun seasoning.
  • Leftovers can last up to 2-3 days in the fridge. Reheat under the broiler or in the air fryer until crispy again. 
4.95 from 191 votes

Nutrition Information

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

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Recipe slightly adapted from Bake Like a Pro as seen on YouTube

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light and zesty Crispy Fried Pickles with writing
Crispy Fried Pickles with dip and a title
Crispy Fried Pickles on a sheet pan and in a basket with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Comments

  1. These were so good! The only thing I didn’t do was to sprinkle them with salt, and I was glad I didn’t. I used Claussen pickles and I find them already salty enough. I had a ton of batter left over, so next time I’ll 1/2 that part of the recipe. Thanks for another keeper recipe!5 stars

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