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.
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Holly’s Recipe Highlights
- 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 dried dill adds a flavor boost.
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.
Perfect Pickle Partners
Did you make these Fried Pickles? Leave a rating and comment below!
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 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.
Nutrition Information
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
My husband and I made these the other night (minus the dill , since we didn’t have on hand). They tasted really good. But we have a question as to whether we can split the batter in two batches, and save the other half in the fridge for next day. We don’t make alot at one time, since i’m pregnant and can’t seem to eat barely anything without getting full. Has anyone tried this?
I haven’t tried saving the batter overnight but I can’t see any reason why it wouldn’t work.
I have a question. you say turn the oven on to 360-370 then you say fry them. which is it? baked or fried???
You preheat the oil to 360-370 degrees (not the oven).
sorry I had to laugh at that one. some people just don’t read it clearly….
Just made these tonight and me and my husband couldn’t get enough of them!!! Soooo addictive. We left out the egg because my husband is allergic and they still held together really well. Also added a little cayenne because we like the kick ;)
I’ve tried these and they are absolutely amazing!! My hubby asks for them constantly now (:
The true secret is always to completely dried up your pickles primary. I take advantage of tied in tempura blend for the reason that hitter.
Thanks for info :)
Can you bake them instead of deep fried
I haven’t tried baking them. Because of the batter, I don’t think it would work with this recipe.
Can you fry them in oil in a skillet or do you need a deep fryer?
The key is to completely dry the pickles first. I use packaged tempura mix as the batter.
I have to try this recipe! Have any of U reading this, tried Claussen Dills with red peppers in the brine? Look for them in the refer section. They R awesome & HOT!
Oh man, how bad do I want some now?! The answer is…BAD…I need some of these fried pickles now!
Hi Holly,
It’s been so long since I’ve had these and have never made them. Thanks for sharing your recipe, I can hardly wait to try them. Lovely blog you have here. Visiting from Buns In My Oven. Have a great day.
Love fried pickles…these look great!!
All you need is cold wet sliced pickles and flour and it works every time I work at hooters and that’s how we do it
what is the dip you show in the picture? thanks!
It’s ranch dip. :)
Hi Holly,
I just love Fried Dill Pickles, this is a great recipe. Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
Miz Helen
I love fried pickles, one restaurat here had them, they changed hands, and my fried pickles are gone. I have tried to make them my self, but they did not come out right. Followed you here from the All Things Thursday Blog Hop, pinning.
I don’t even like pickles and I’m drooling over this!
Stopping by from foodtastic Friday. I printed this and MUST give it a try!!!
oh yum! I love pickles any way they come, and I can’t wait to try this. I hope you will share your post on Thank Goodness It’s Thursday at
A friend introduced me to fried pickles just a couple months ago – they are delicious! Thank you, I’ll definitely be pinning this and using it ASAP. :)
I’m visiting from the Time Warp Wife link-up!
~Lisha