Fried Pickles

Pickle lovers—have we got a snack for you. Crispy on the outside yet juicy in the middle, fried pickles hold a special place in our hearts, and are always a staple party starter at our game day spread. If you're a fried pickle fanatic, you know the disappointment of having a soggy, less-than-crisp pickle. No need to worry here—this recipe includes our top tips and tricks for the crispiest, most flavorful fried pickle out there. Step aside french fries—there's a new side in town. 

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 instead?

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.