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
This looks so good! I will have to get my wife to make these for me!
I cooked them for a couple of my friends and they were absolutely delicious. I’ll be keeping this recipe in my back pocket!
So glad your friends loved this!
I changed a couple of things in reference to my family. I omitted the dill, added 1/2 tsp garlic powder, and reduced the paprika to 1/4 tsp. They loved them! None were left, this recipe is definitely a repeat!
So glad everyone loved it Joan! Garlic powder would be a great addition!
I’ve never tried fried pickles….but this year I have so many extra cucumbers that I made a HUGE batch of “freezer pickles” and will be using those to make this and see how it turns out. I’m really excited to try it….it looks and sounds SOOOO good.
Enjoy Jen! I’m definitely intrigued by your freezer pickles! I’ve never heard of them before!
Could this recipe be frozen? Our church is wanting to sell these at our fall festival fundraiser and would need to make them up in advance so they would be ready. Thank you!
I haven’t tried making these ahead and freezing them. I do think it would work but you might want to try a test run before your event.
There is an easier way to make these without mixing up a batter. Buy a quart of sliced dill pickles, pour off the juice. Refill with buttermilk and hot sauce. Place lid on jar, put in refrigerator overnight. Next day, pour off the buttermilk, dip pickle slices in fish fry — fry in oil, drain, sprinkle a little salt on top………………ohhhhh my oh my! My niece makes these and there is never any leftover. To. Die. For.
Yummy and what an easy idea!!
how long does this recipe take and what are the serving amounts
This recipe will serve 4 people (3 large pickle slices each) and should take about 20-25 minutes.
I am so excited about these pickles!!!!!! When I saw the post, my mouth watered, and I was instantly brought back to childhood. Thank you for posting!!
Enjoy! We love these!
Made these last night, they were a big hit! Served up with some buffalo ranch sauce to dip. Thanks, this one is a keeper.
I just made these they’re so good.
Glad you loved them!
This recipe contains ingredients that are not in the directions and ingredients that are not listed. I get the mist of it but it is badly written for a new cook.
All ingredients are in the directions and all ingredients are listed. Which part are you having trouble with and I will try to help you out.
Mix wet/dry seperate then mix together or all at once in one bowl. Does that matter ?
Is the egg beaten or no ?
You can just mix them all together and once Alexa-Mae!
I just made these and they are AMAZING!! Thanks for the recipe.
You’re welcome, so glad you loved them!
Omg, these look absolutely amazing. Fried pickles are soo good. I’ve turned quite a few people onto them. Can’t wait to try this at home!
Mmmmmmmmm!!! I can’t wait to make these. My sister HATES pickles, so more for me!!!! :-)
LOL!
Do you think these could be made ahead of time and then reheated in the oven?
I haven’t tried reheating them so I can’t say for sure.
Made these today for hubbys football watching! Huge hit! Will make these probably too often. But i did add my extra ingredient to make it even more crispy. 2 Tbl of instant mashed potatoes. My go to for any deep fried item. Yum yum and YUM!
Do you have any alternative suggestions for a gluten-free batter?
Cup for cup flour replacement and use gluten free bread crumbs. Our son has celiac and this is what we use for him.
I love making fried pickles & they’re gobbled up quickly in this house! I make a dip for the pickles. that my whole family loves! It’s just sour cream & salsa. I prefer Pace brand medium salsa (not the chunky one). Mix with equal amt of sour cream & voila! It’s SO delicious! I usually warm it up for just maybe 30sec in the microwave prior to serving.
I always mix sour cream and salsa for taco salad dressing but I’ve never thought of using it as a dip for this recipe! That sounds fabulous, thank you for sharing!
From a southern cook, where we fry everything! You can make a batter without egg. Your end result (coating) will not be as thick or bind as well to whatever your frying.
Thank you for the tip!
I don’t have an egg and i have already measured and combined the ingredients! Any suggestions on what I can do? Thanks!
I haven only made it as written so I’m not sure what you could add instead of the egg. If your batter is thick enough you could try skipping the egg and see if it works?
can you do this with sweet pickles?
I haven’t tried it with sweet pickles, please let us know how it works out if you do try it!
Yes you can.. Its just as good