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
Use Calcium Chloride
Sea salt is sodium chloride. In this case, we're talking about calcium chloride! These little granules, which dilute quickly in water, are THE trick to crunchy pickles, as they prevent the enzymes from softening the pickle during lacto-fermentation.
How do you keep batter from falling off fried pickles? ›
How do you keep batter from falling off fried pickles? Make sure you pat the pickles plenty dry after taking them out of the jar. Dredging them in the flour mixture before adding the breadcrumbs also helps the batter adhere to the pickle.
What is fried pickle batter made of? ›
Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour. Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.
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.
Why are my homemade pickles not crunchy? ›
Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling. Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped. Any remaining soil may be a source of bacteria and can cause a soft pickle.
What are the ingredients in pickle crisp? ›
Pickle Crisp is pure Calcium Chloride with nothing else added. Here's the usage directions. Note that they are clear that just is just a crisper, and that you should in no way think that Pickle Crisp aids in proper preservation of your food products: responsibility for that is still on your shoulders!
What makes pickles so crispy? ›
Mineral Rich Salt
Salt hardens the pectins in vegetables and this is what makes them crisp. Without enough salt, your vegetables, and especially pickles, will be soft and mushy. Pickles need more salt than my other cultured vegetables to keep them crisper.
How do you keep fried pickles from getting soggy? ›
Along with using a paper towel to soak up some of the pickles' juices before frying, incorporating cornstarch into the breading mix helps reduce wetness and ensures a crisp fry.
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.
Does Chick Fil A use pickle juice in their batter? ›
There are two crucial ingredients chick-fil-a uses that most recipes dont have- pickle juice and sugar. They also use MSG- but its also ok without it if you dont like it. Just cut up the breasts into chunks and follow recipe for nuggets.
The Sonic Pickle Fries are made from dill pickle spears cut into a French-fry shape. The pickles are coated in a light tempura batter and fried. The fried pickles are served with a side of ranch dressing for dunking.
What are deep fried pickles called? ›
Don't be confused, the frickle is a deep-fried pickle — usually cucumber but there are no rules. Such is the power of the frickle frenzy that even non-pickle fans have been seen devouring plates of them.
What is the trick to crispy pickles? ›
The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.
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.
How do you make fried pickles less salty? ›
Assuming that these pickles are already done fermenting or have been processed, then you could soak them to decrease the salt (and the acid) - especially if you are going to eat them right away.
Which cucumbers make the crunchiest pickles? ›
To begin, choose the right cucumbers. Most varieties will work, but the small, firm ones are best. Kirby pickles are ideal — they have a thick skin that stands up to pickling liquid and naturally have a great crunch.
What is the crunchiest pickle? ›
Horman's Kosher Dill Chips
I loved these refrigerated dill pickle chips' light, not-too-salty flavor, and crisp crunch. They'd easily elevate any sandwich or burger, but I'm happy eating them straight out of the jar.
How do you crisp cucumbers before pickling? ›
One of the simplest methods of firming pickles is to use ice. Soak cucumbers or other vegetables in ice water or layer with crushed ice for 4 to 5 hours before pickling. Sometimes this step is combined with a salt solution.
How to add pickle crisp? ›
It replaces pickling lime, which home picklers have long used to firm cucumbers into pickles . Calcium chloride aka pickle crisp is easier to use: you add 1/8 teaspoon along with the fruit or vegetable pieces and the pickling liquid to a pint jar, or 1/4 teaspoon to a quart jar and voila! Your done!
