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Easy Fried Pickles

A white bowl filled with golden-brown, crispy fried pickles, ready to be enjoyed.
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Crispy, golden fried pickle chips with a tangy dill flavor, perfect as a game-day snack or appetizer. Served with a creamy ranch dipping sauce.

Ingredients

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  • 2 cups dill pickle chips, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (optional)
  • Vegetable oil, for frying
  • Ranch dressing, for serving

Instructions

  1. Pat the pickle chips very dry with paper towels. This is crucial to prevent sogginess.
  2. In a shallow dish, whisk together the flour, salt, pepper, and cayenne pepper (if using).
  3. In another shallow dish, place the beaten eggs.
  4. In a third shallow dish, combine the panko breadcrumbs and Parmesan cheese (if using).
  5. Dredge each pickle chip first in the flour mixture, shaking off any excess.
  6. Dip the floured pickle chip into the beaten eggs, ensuring it’s fully coated.
  7. Finally, press the egg-coated pickle chip into the panko mixture, coating both sides evenly. Place the coated pickles on a plate or baking sheet.
  8. Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat the oil to 375°F (190°C).
  9. Carefully add the coated pickle chips to the hot oil in batches, being careful not to overcrowd the pot.
  10. Fry for 2-3 minutes per side, or until golden brown and crispy.
  11. Remove the fried pickles with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  12. Serve immediately with ranch dressing for dipping.

Notes

  • For an extra crispy coating, you can double-dip the pickles: flour, egg, panko, then egg again, and finally panko again.
  • If you don’t have panko, regular breadcrumbs can be used, but panko provides a superior crunch.
  • Ensure your oil is at the correct temperature before frying. Too low, and the pickles will be greasy; too high, and they will burn before cooking through.
  • These are best served immediately after frying.

Nutrition

Find it online: https://kitchenslang.com/fried-pickles-crispy-game-day-appetizer/