Description

Crispy Fried Pickles are a delicious and addictive appetizer featuring tangy dill pickle slices coated in a flavorful seasoned batter and crunchy panko breadcrumbs, then deep-fried to golden perfection. Perfect served warm with Ranch dressing for dipping, they offer a satisfying crispy texture and a zesty bite that’s irresistible for snack time or entertaining.

Ingredients

For Frying

Vegetable oil, for frying

For the Pickle Batter

1 (16-ounce) jar dill pickle slices
½ cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon Italian seasoning
¼ teaspoon black pepper
¾ cup water

For the Coating

1½ cups panko breadcrumbs

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Instructions

Heat Oil: Fill a frying pan with ½ inch of vegetable oil and heat it over medium-high heat until the temperature reaches 350–375°F, ensuring it is hot enough for perfectly crispy frying.
Prepare Pickles: Drain the pickle slices from the jar and place them on paper towels. Pat them dry thoroughly to remove excess juice, which helps the batter stick better and prevents sogginess.
Make Batter: In a shallow bowl, whisk together the all-purpose flour, garlic salt, Italian seasoning, and black pepper. Gradually add the water while whisking until you achieve a smooth, consistent batter.
Prep Breadcrumbs: Pour the panko breadcrumbs into a separate shallow dish, ready for coating the battered pickles.
Coat Pickles: Working in batches, dip each pickle slice into the batter, ensuring it is fully coated. Then transfer the battered pickle slices into the breadcrumbs and coat all sides thoroughly for maximum crunch.
Fry Pickles: Carefully fry the coated pickle slices in the hot oil batches, cooking each side for 1–2 minutes or until they turn a beautiful golden brown and crispy. Remove the fried pickles and drain on paper towels to remove excess oil.
Serve: Serve the crispy fried pickles immediately while hot and crisp, paired with Ranch dressing or your favorite dipping sauce for a tasty appetizer or snack.

Notes

Make sure the oil temperature stays between 350–375°F for even frying and a crispy texture.
Patting the pickles dry is crucial to prevent the batter from slipping off.
Use panko breadcrumbs instead of regular breadcrumbs for extra crunch.
Do not overcrowd the pan when frying — cook in small batches to maintain oil temperature.
Serve immediately to enjoy the best crispiness, as fried pickles can become soggy if left to sit.