Fried Pickles
Fried pickles are double-breaded dill pickle slices fried until golden and crispy, offering a tangy-savory snack with irresistible crunch and the perfect vehicle for ranch dipping sauce.
Total
25 minServings
4Fried pickles are double-breaded dill pickle slices fried until golden and crispy, offering a tangy-savory snack with irresistible crunch and the perfect vehicle for ranch dipping sauce.
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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.
Store cooled fried pickles in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5 minutes to restore crispness.
non-stick skillet · instant-read thermometer (for monitoring oil temperature)
The double-dip method—first in the flour batter, then in panko breadcrumbs—creates a thick, crispy outer shell that stays crunchy when fried.
Let the breaded pickles rest for a few minutes before frying to allow the crumbs to adhere, fry at 360–370°F, and transfer immediately to paper towels to drain excess oil.
Bread and refrigerate the pickles up to 4 hours before frying for best results. Fry them fresh when ready to serve.
Preheat oil to 360–370°F. This temperature ensures even browning in 3–4 minutes without burning the breading.
Yes, but dill pickle slices work best because they're thin enough to cook through while crisping. Avoid very thick-cut or bread-and-butter pickles.
