Delish editors handpick every product we feature. We may earn commission from the links on this page.
We’re always down for a fried snack. But as much as we love chicken wings, onion strings, or mashed potato balls, we have a special place in our hearts for fried pickles. Crispy on the outside, juicy in the middle, they’re one of our favorite party starters.
Our top tip? Make sure to drain and pat your pickles completely dry before you bread them– otherwise the breading will get soggy or fall off in the fryer, and you’ll end up with a bunch of bare pickles just floating in hot oil . . . not exactly delicious.
Read on for more tips on making these awesome appetizers. And if you’re looking for more ways to get the party started, check out our awesome garlic parmesan wings.
How do I bread the pickles?
This recipe uses a typical three-step breading process, which involves dredging the pickles in flour before dipping them into beaten eggs and rolling them in panko breadcrumbs. Here we’re bringing in some extra flavor by seasoning the flour with garlic powder and salt.
How do I make sure they’re crisp?
Pickles are stored in brine, so they’re inherently pretty wet– which isn’t exactly ideal for frying. To get the crispiest results possible, drain the pickles and pat them completely dry before breading and frying them.
Can I fry pickle chips?
Absolutely! Just make sure to drain and pat them as dry as possible (see above) before breading. Also, be aware that since they’re thinner and smaller, pickle chips will fry much quicker than pickle spears.
How do I store and reheat leftovers?
Like any fried food, these pickles are tastiest right after they’ve been fried. If you happen to have leftovers, you can store them in an airtight container in the refrigerator and reheat them in a 350 degree oven (preferably on a wire rack set over a baking sheet). We don’t recommend microwaving them, as the breading will go completely soggy.
Made these? Let us know how it went in the comments below.
Editor's note: This intro was updated to add more information about the dish on June 24, 2022.’
large pickle spears, drained and patted dry