Can I use fresh pickles instead of jarred pickles?

Absolutely! While jarred pickles are convenient, you can certainly use fresh pickles for an even more vibrant flavor. Just slice them thinly and pat them dry before coating them with the batter.

Can I make the pickles ahead of time?

While fried pickles are best enjoyed fresh and hot, you can certainly make them ahead of time if needed. After frying, allow them to cool completely, then store them in an airtight container in the refrigerator. When you're ready to serve, simply reheat them in the oven at 350°F (175°C) for a few minutes until they're crisp and warm again.

What can I serve with fried pickles?

Fried pickles are incredibly versatile and can be paired with various dips and sauces. Traditional options include ranch dressing, honey mustard, or spicy mayo. You can also get creative and serve them with sriracha aioli, blue cheese dip, or even a tangy barbecue sauce.

Can I make this pickle recipe without deep-frying?

Absolutely! If you prefer not to deep-fry your pickles, you can achieve a similar crunch by baking them. Simply preheat your oven to 425°F (220°C), place the coated pickles on a greased baking sheet, and bake for about 20 minutes, flipping them halfway through. They may not be as crispy as deep-fried pickles, but they'll still be delicious.

Can I use gluten-free flour or breadcrumbs?

Of course! If you're following a gluten-free diet, you can easily substitute regular flour and breadcrumbs with gluten-free alternatives. Look for gluten-free flour mixes or almond flour or cornmeal for the coating. Additionally, you can use crushed gluten-free crackers or rice cereal as a breadcrumb substitute.

Crisp and Easy Fried Pickles Recipe

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

Units Scale

8 oz. Jar Dill Kosher Pickle Chips
2 eggs
2 tbsp. Water
3/4 c. flour
1 1/2 c. panko breadcrumbs
1 tsp. Onion powder
1/2 tsp. Garlic powder
1 tsp. Smoked paprika
Vegetable Oil or Canola Oil for frying

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Instructions

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 on one another. Take another set of paper towels, lay them on top of the pickles, and allow them to sit for 30 minutes.
In a medium bowl, whisk together the eggs and water, pour the flour on a plate or inside a bowl, and add the panko bread crumbs to a separate bowl or plate. Therefore, you should have three transitions flour, egg wash, and bread crumbs. Also, heat your oil to 350 Degrees.
Take a few pickles and dredge them through the flour on both sides to coat them evenly. Take the coated pickles and dip them in the egg wash to coat on both sides finally, toss in panko bread crumbs on both sides and place in fryer. Allow to fry for 3-5 minutes or until golden brown. Remove with slotted spoon.
Meantime, in a small ramekin, mix garlic powder, onion powder, and smoked paprika together. Once the pickles are removed from the fryer, immediately sprinkle with a little of the seasoning mixture, salt, and pepper (to your liking), and serve. Serve homemade ranch dressing or your favorite dipping sauce on the side.

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