Can I use fresh pickles instead of jarred pickles?

Absolutely! Fresh pickles give you even more vibrant flavor. Just slice them thinly and make sure to pat them completely dry before coating with batter.

What bread crumbs are best for fried pickles?

Panko bread crumbs create the crispiest coating for fried pickles. Their larger, flakier texture provides way more crunch than regular breadcrumbs. Don't substitute regular breadcrumbs if you can avoid it—the texture difference is huge.

Can I make the pickles ahead of time?

Fried pickles are best enjoyed fresh and hot, but I get it—sometimes you need to prep ahead. After frying, let them cool completely, then store in an airtight container in the fridge. Reheat in a 350°F oven for a few minutes until crisp and warm again. They won't be quite as good as fresh, but they'll still be tasty.

What can I serve with fried pickles?

Ranch dressing is the classic choice, but you've got options: honey mustard, spicy mayo, sriracha aioli, blue cheese dip, or tangy barbecue sauce all work beautifully. I usually put out a couple different dips and let people choose their own adventure.

Can I make this recipe without deep-frying?

Yes! If deep-frying isn't your thing, you can bake them. Preheat your oven to 425°F (220°C), place the coated pickles on a greased baking sheet, and bake for about 20 minutes, flipping halfway through. They won't be quite as crispy as deep-fried, but they'll still be delicious. Or use the air fryer method above for the best non-fried results.

Can I use gluten-free flour or breadcrumbs?

Of course! Substitute regular flour with gluten-free flour mixes, almond flour, or cornmeal. For breadcrumbs, use crushed gluten-free crackers or rice cereal. Just make sure everything is certified gluten-free if you're cooking for someone with celiac disease.

How do I keep fried pickles crispy?

The key is serving them immediately and making sure your oil is at the right temperature. If you need to keep a batch warm while frying more, place them on a wire rack over a baking sheet in a 200°F oven—this keeps them crispy instead of getting soggy on a plate.

Easy Fried Pickles Recipe (Crispy Panko Fried Pickles)

Description

Have the perfect crunch and flavor with these Crispy and Easy Fried Pickles. Tangy dill pickle chips coated in panko breadcrumbs and spices.

Ingredients

Scale

8 oz. Jar Dill Kosher Pickle Chips
2 eggs
2 tbsp. Water
¾ c. flour
1 ½ c. panko breadcrumbs
1 tsp. Onion powder
½ tsp. Garlic powder
1 tsp. Smoked paprika
Vegetable Oil or Canola Oil for frying

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Instructions

Prep the pickles: Take two paper towels and lay them across a plate on top of one another. Drain the dill pickle slices and lay them evenly across the paper towel-lined plate, not touching one another. Place another set of paper towels on top and allow to sit for 30 minutes. This step is crucial for crispy pickles!
Set up your breading station: In a medium bowl, whisk together eggs and water. Pour flour onto a plate or into a shallow bowl. In a third dish, combine panko breadcrumbs with onion powder, garlic powder, and smoked paprika. You should have three stations: flour, egg wash, and seasoned breadcrumbs.
Heat the oil: While pickles are drying, heat your oil to 350°F in a deep pot or fryer. Use a candy thermometer to monitor temperature.
Bread the pickles: Take a few pickle chips and dredge through flour on both sides, coating evenly. Shake off excess. Dip in egg wash to coat both sides, then press into panko breadcrumbs, making sure they’re completely covered. Set aside on a clean plate.
Fry: Carefully place breaded pickles in hot oil without crowding the pan. Fry for 3-5 minutes or until golden brown. Remove with a slotted spoon and place on paper towels.
Season and serve: Immediately sprinkle with salt and pepper while hot. Serve with ranch dressing or your favorite dipping sauce.

Notes

Don’t skip the drying step—moisture is the enemy of crispy pickles
Maintain oil temperature between 350-375°F for best results
Work in batches to avoid overcrowding
For air fryer version: Cook at 375°F for 8-10 minutes, flipping halfway

Store leftovers in an airtight container and reheat in the oven at 350°F

Prep Time: 35 minutes
Cook Time: 3-5 minutes per batch
Category: Appetiser
Method: Deep Dry
Cuisine: American