Fried Pickles Recipe
🥒✨ Crispy, Tangy Fried Pickles: A Crunchy Snack Everyone Will Love! 🎉Ready in under 30 minutes, these fried pickles are the ultimate snack-time hero! Each golden-brown bite is a perfect blend of crispiness and tangy flavor, making them absolutely irresistible. Lightly breaded and fried to crunchy perfection, they’re just begging to be dunked into your favorite dipping sauces—ranch, spicy mayo, or even a bold chipotle aioli!Why You'll Love Them:⏰ Fast and Easy: From kitchen to table in less than half an hour.🥒 Flavor Explosion: The briny zing of the pickles + the savory crunch = pure snack magic.🎯 Perfect for Any Occasion: Great for game nights, BBQs, movie marathons, or anytime you’re craving a fun, shareable appetizer.Serve them hot, watch them disappear, and prepare for everyone to beg for the recipe!
Ingredients
- vegetable oil for frying
- 1 16-ounce jar dill pickle slices
- ½ cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ÂĽ teaspoon pepper
- Âľ cup water
- 1½ cups panko breadcrumbs
Instructions
- Fill a frying pan with ½ inch oil and heat over medium-high heat to 350–375°F.
- While the oil is heating, drain pickles and place them on paper towels. Pat dry to remove excess juice.
- Whisk flour, garlic salt, Italian seasoning, and pepper in a shallow bowl. Add water and mix until smooth.
- Place breadcrumbs in a separate shallow dish.
- Working in batches, add pickles to the batter and toss to coat. Then dip pickles in breadcrumbs, making sure to coat all sides.
- Fry pickles in batches in the oil for 1–2 minutes on each side or until golden brown. Repeat with the remaining pickles.
- Serve immediately with Ranch dressing.
Notes
While you can use sweet pickles, we like dill pickles best. Make sure the pickles are completely dry before dipping.
Feel free to change up the seasonings in the batter for a different flavor. Add some paprika or chili powder to make it a little spicy.
Fry the pickles in oil that’s 350-375°F. Too low, and they’ll become soggy. Too hot, and the pickles will burn.
Air fryer directions. Preheat the fryer to 425°F. Bread the pickles as directed, then place in a single layer in the fryer basket and cook for 7–9 minutes. They should be golden brown and crispy. Flip the pickles and cook for an additional 7 minutes on the other side.
Store leftovers in an airtight container in the refrigerator for 1-2 days.
Reheat in a 350°F air fryer for 3-5 minutes or in a 400°F oven for 5-10 minutes.  Nutrition
Serving: 1g, Calories: 98kcal, Carbohydrates: 19g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 888mg, Potassium: 46mg, Fiber: 1g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 0.01mg, Calcium: 36mg, Iron: 1mg
Feel free to change up the seasonings in the batter for a different flavor. Add some paprika or chili powder to make it a little spicy.
Fry the pickles in oil that’s 350-375°F. Too low, and they’ll become soggy. Too hot, and the pickles will burn.
Air fryer directions. Preheat the fryer to 425°F. Bread the pickles as directed, then place in a single layer in the fryer basket and cook for 7–9 minutes. They should be golden brown and crispy. Flip the pickles and cook for an additional 7 minutes on the other side.
Store leftovers in an airtight container in the refrigerator for 1-2 days.
Reheat in a 350°F air fryer for 3-5 minutes or in a 400°F oven for 5-10 minutes.  Nutrition
Serving: 1g, Calories: 98kcal, Carbohydrates: 19g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 888mg, Potassium: 46mg, Fiber: 1g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 0.01mg, Calcium: 36mg, Iron: 1mg