Home » Appetizer » Best Fried Pickles Recipe
To me, the most important step when making a deep-fried pickles recipe is the breading process. The pickles have to be extra crispy on the outside. In this fried pickle recipe, I will show you exactly how to achieve that, and what is the best breading method and ingredients to use. So keep reading and follow these simple steps for the best-fried pickles recipe ever.
Ingredients You’ll Need:
- Pickle spears. You can also use rounds, but I think using spears is easier and faster than using rounds
- All-purpose flour. It helps the egg and bread crumbs still to the pickles
- Eggs will help bind the bread crumbs to the spears
- Panko bread crumbs are essential in this recipe. I think they produce the crispiest breading. They are way better than regular breadcrumbs
- Vegetable oil for frying
- Garlic and onion salt to flavor the breading
- Ranch dressing for serving or your favorite sauce.
How To Make Fried Pickles?
- Cut the spears in half if you think they are too thick. Prepare your dredging station by placing the flour in one shallow dish, the beaten eggs in another, and the panko bread crumbs in a third one.
- Season the flour with salt, pepper, garlic, and onion powder. Dredge the pickle spears in the flour until completely coated, shaking any excess. Next, dip them into the beaten eggs until completely covered, and lastly, cover them evenly with the panko bread crumbs.
- Let them rest for about 5-10 mins, this will harden the breading a little bit and prevent it from falling while frying them.
- Heat the oil in a medium-sized skillet over medium-high heat and fry the pickles in batches until golden brown. Transfer to a plate lined with a paper towel to absorb any excess oil and serve with your favorite dipping sauce.
Dips and Sauces for Fried Dill Pickles
My favorite sauces for this amazing fried pickles recipe are:
- Ranch dressing
- Fry sauce (ketchup and mayo)
- Buffalo sauce
- Mayo with chopped dill, onions, relish, ketchup, and vinegar
- Thousand Island dressing.
Tips For Crispy Pickles:
- Pat dry the pickle spears before breading them so the breading can stick to them.
- Shake any excess flour from the spears. We want a thin coat.
- Make sure the spears are fully covered with egg before dipping them into the bread crumbs. The egg is what will make the crumbs stick to the spears.
- Use Panko bread crumbs instead of regular bread crumbs. They are way crispier.
- Let the pickles rest for 5-10 mins before frying them so the breading can harden a little and not fall off into the skillet.
Make sure the oil is hot before placing the pickles into the skillet. If the oil is not hot enough, the pickles will come out soggy instead of crispy. To test it, throw a little piece of breading into the oil. If it sizzles, it’s ready.
Freeze Fried Pickles?
You can, but I recommend placing them on a baking sheet or plate in a single layer and into the freezer until they are hard. Then transfer them to a freezer bag or airtight container and freeze them for up to 3 months.
Can You Reheat Fried Pickles?
You can reheat them in the toaster oven, or by pan-frying them in a little bit of oil. Remember to let the oil get hot before placing the pickles into the pan.
Best Fried Pickles Recipe
This fried pickles recipe makes the crispiest fried pickles you’ve ever tried!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine American
Servings 12 Servings
Calories 78.7 kcal
Ingredients
- 12 large pickle spears, drained and patted dry
- ¾ cup all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 large eggs, beaten
- 2 cups Panko bread crumbs
- Vegetable oil
- Ranch dressing or fry sauce for dipping
Instructions
Slice any large spears in half to make them thinner. Prepare your dredging station by placing the flour, eggs and panko bread crumbs in three different shallow dishes. Season the flour with salt, pepper, garlic powder, and onion powder.
Dredge the pickles first in the flour (shake any excess), then into the eggs (make sure they are fully covered in egg), and lastly into the panko bread crumbs. I like to use two forks to do this so I won't get my fingers dirty.
Let the breaded spears rest for 5-10 mins and pour about ½ inch of oil into a medium-sized skillet. Heat the oil over medium-heat until hot, and fry the spears in batches until golden brown. To test if the oil is hot enough, drop a few bread crumbs into it and if they sizzle, it’s ready. Serve with your favorite dipping sauce.
Nutrition
Calories: 78.7kcalCarbohydrates: 13.3gProtein: 2.8gFat: 1g
FAQs
Pickles live in liquid and they need to be very dry before frying if you want the breading to stick well. Keep the oil hot. These fry very fast and if you don't have your oil hot enough, they will soak up some oil and won't get nice and crispy. Give your oil time to reheat between fry batches.
How do you make fried pickles crispy again? ›
Air fry the pickles for three to four minutes, but always be attentive as the size and thickness of your pickles and varying air fryer models can alter the ideal reheating time. After this period, gently shake the basket or use a pair of tongs to flip the pickles and continue frying for a similar duration.
How do you keep fried pickles from getting soggy? ›
To keep your pickles from getting soggy, use a sturdy breading. This one is made with a mix of flour and cornstarch. The cornstarch is key: it absorbs excess moisture from the wet pickles which results in an even crispier fried coating.
How to make pickles better? ›
13 Ways To Boost The Flavor Of Pickles
- Experiment with different vinegar types. ...
- Add sugar for a touch of sweetness. ...
- Combine fresh herbs and spices. ...
- Toast spices for added depth. ...
- Explore international pickling styles. ...
- Incorporate flavored salts. ...
- Add some heat with spicy peppers. ...
- Experiment with different pickling times.
While you're prepping your pickles and batter, you need to get the oil hot, really hot. About 375 degrees Fahrenheit is great. This is an important step, because if your oil isn't hot enough your pickles won't fry in a way that achieves that perfect super crispy texture.
Can you prep fried pickles ahead of time? ›
You can prep the dredge ingredients 1-2 days in advance. You can dredge the pickles up to 30 minutes before frying and place them in the fridge to help the dredge set. You can fry them and keep them warm in the oven for about 15 minutes, but not longer as they will lose their crispiness.
Why are my homemade pickles not crunchy? ›
If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.
What ingredient makes pickles crisp? ›
Pickle Crisp, I learned, is a trade name for calcium chloride, a common additive in commercial canning. Calcium chloride is used for several purposes, but in pickles it is mainly a firming agent.
What to serve with fried pickles? ›
They're also delicious served with toasted pita, ritz crackers, carrot sticks, cucumbers or dill PICKLES! What is Pickle Dip Made of? Fried pickles is made of mayo or sour cream, cream cheese, dill pickles and their juice, fresh dill, salt, garlic and onion powder and sometimes cheese.
Do leftover fried pickles need to be refrigerated? ›
How to store leftovers. Leftovers will keep for 2-3 days stored in the fridge in an airtight container.
The process of fermentation gives pickle its distinctive flavor that serves as the perfect balance of spicy, sour and bitter to have along with a meal. The diversity of flavors in a single bite is what makes the dish truly complete.
What to put on a pickle to make it taste better? ›
Spicing Up Store Bought Pickles
- Heat – whole dried peppers, red pepper flakes, cayenne, black pepper corns, prepared horseradish, or hot sauce.
- Garlic – jarred minced garlic or garlic powder, stay away from fresh garlic because of the bacteria issues they can cause.
Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.
How do I keep my breading from falling off? ›
Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.
How do you keep batter from sticking? ›
It's all about pan prep
Your goal is to prevent your cake from sticking by creating a barrier between batter and pan (e.g., parchment, nonstick spray, or shortening and flour) prior to adding cake batter.
Why does my batter come off when frying? ›
Meat is not properly dry
If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.
How do you keep batter from sticking to the fryer? ›
For example, workers should season each basket by dipping it in the hot fryer oil before adding food. This layer of oil helps prevent the batter from sticking to the metal. Similarly, workers should use a shake time counter to ensure all excess oil and debris come off once an item comes out of the fryer.
