Deep Fried Pickles

Homemade fried pickles are crisp, delicious, and easier to make than you think!
3.25 from 4 votes

A recipe for golden brown and crispy deep fried pickles. You’ll love them dipped in ranch!

plate of deep fried pickles with ranch in middle

Why this recipe works

A double dipping technique helps the crispy coating stick to the pickles so they stay crunchy and don’t lose their coating in the frying process.

A deep fryer makes the frying process easier and safer, but you could of course simply fry them in a deep skillet. You’ll want to keep an eye on the temperature to make sure they fry up golden and delicious.

What You’ll need

pickles, egg, milk, salt, garlic powder, pepper, flour, and bread crumbs in bowls on counter
  • 20 pickle slices (homemade refrigerator pickles are perfect; since they are crisp!)
  • 1 cup all purpose flour
  • 1 cup Panko breadcrumbs
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 egg
  • 1/3 cup milk
  • 1 quart oil for frying (peanut oil is a great choice for frying but vegetable is fine too!)

You’ll also need an electric deep fryer or a Dutch oven and a candy thermometer to keep an eye on your oil temperature.

Fried pickles step by step

Breading

grid of 4 images showing process of drying pickles, mixing flour, and double breading pickles

Okay my friends, let’s begin!

First get your deep fryer set up and preheating to 365 degrees.

Before you start breading the pickles, pat them dry with paper towels. Lay them out in a single layer while you prepare the ingredients for breading

In one bowl, mix the egg and milk. In another, mix the Panko, flour, and seasoning.

Now, dip the pickles first in the dry ingredients, then in the milk/ egg mixture, and finally in the dry mixture again. Doing things in this order gives the breading something dry to stick to, which helps it stay on and gives you a thick, crispy coating.

Frying

grid of 4 images showing pickles being fried, draining, and dipped in ranch

Now we fry! Simply lay the pickles down in a single layer in the fryer basket. Lower into the hot oil and let them fry for about 3 minutes until they are golden brown.

Raise the basket and give the fried pickles a little shake, then gently shake them onto a paper towel-lined plate.

Serve them right away, with ranch!

deep fried pickke dipped in ranch

Print the recipe

3.25 from 4 votes

Crispy Deep Fried Pickles

Print Recipe
Homemade fried pickles are crisp, delicious, and easier to make than you think!
Prep Time:20 mins
Cook Time:5 mins
Click here to grab a free Christmas cookie and candy ebook + holiday planner printables!

Ingredients

  • 20 pickle slices
  • 1 cup all purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 egg
  • 1/3 cup milk
  • 1 quart oil for frying

Instructions

  • Preheat oil to 365 degrees in an electric deep fryer. Pat the pickles dry and set aside.
  • Combine the flour, Panko, and seasonings in a medium mixing bowl. Mix the egg and milk in a separate mixing bowl. Working with a few at a time, dip the pickles first the flour/ Panko bowl, then in the milk/ egg bowl, then back in the Panko/ flour bowl.
  • Place the breaded pickles in a single layer in the deep fryer basket. Lower carefully into the hot oil and fry for 3-4 minutes, until golden brown. Drain on paper towels and serve immediately.

Notes

Dill pickles are our favorite, bur any kind of pickle will work. 
Choose a lightly flavored olive for frying, such as vegetable or peanut. 
Try serving with homemade Cajun ranch for extra spice. 

Nutrition

Calories: 142kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 876mg | Potassium: 113mg | Fiber: 2g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
Course: Appetizer
Cuisine: American, Southern
Keyword: deep fried pickles, fried pickles
Servings: 6 people
Calories: 142kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!


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