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
Great batter! Will make them again!
I Love this recipe! I was craving full fried pickles and made these, very satisfying! My family asked me to make more for our reunion! Thank you!!!
Hi a few years ago there was a link to a beer batter (maybe a beer batter fish) to use instead of this batter. Do you still have the link for that batter? I made it with the batter and it was so great! But can no longer find the link to it
Here is a link to the beer batter cod recipe.
Hi used this recipes years ago and loved it. This recipe used to have a link to avert battter to replace the batter with milk but I don’t see it anymore. Is there a way for me to get that beer batter recipe? Thank you!
Hi Rebecca, we have a similar beer batter that we use on our onion rings that might work well for you.
I really enjoy your emails.One of the things that makes yours different is that you have a spot to jump to recipe.I save them to Pinterest. My question is, is it possible for you to put in the recipe a d/l tab that I can share to my phone/recipe app.Thank you,Jaye
Hi Jaye, you can favorite the recipe (with the little heart button) using your email address and then access it on any device! I hope that helps.
These came out perfect. my pickles were a little thick so I’ll cut them in half next time. but these are as good or better than any restaurant pickles I’ve had.
everything I’ve seen looks so good
super crunchy and the coating stayed in tact with each bite! Friend gave me his shoe to batter/coat/fry he lived it sooooo much!
Is he still walking around with one shoe?
The waffle house has found its new host
They turned out amazing. I made my own bread crumbs, and added fennel , and although it didn’t look exactly like the pictures, they were delicious.
So glad you enjoyed them, Jenny!
Super easy and tastes delicious!
Very good!
One tip… After your pickles are breaded put them in the freezer for 30 minutes. Then fry is directed.
Can you make these in advance and reheat in the oven? If so, how do I reheat?
Hi Karen, we haven’t tried reheating these so I can’t say for sure. Maybe another reader has and can offer some direction!
I have found that using an air fryer to reheat fried foods is the best way to reheat without being soggy
Can you make the batter ahead of time and refrigerate for use later that day?
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!
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.
Thank you for sharing Ted! I’m happy to hear that the substitutions worked so well!
These were awesome! Such a good crunch from the panko. Thank you for sharing!
You’re welcome Colleen! So glad you love the pickles!
Can this be made in an air fryer??
What adjustments should be made??
Yes, these can be air fried at 400°F for about 10-12 minutes. Flip them after 5 minutes.
Having trouble getting panko sticking to pickle…
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.
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.
hey, i’d recommend cutting out the baking powder, i was having the bland problem also until i cut out the baking powder
also adding 1.5 teaspoons of cajun seasoning, dill, and Italian seasoning really tops it off
oh yeah and paprika
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 cooking