Crispy Fried Dill Pickles

Crispy fried dill pickles deliver the perfect mix of salty, sour, and crunchy. Coated in a seasoned breadcrumb crust and fried until golden, they’re an irresistible snack that’s easy to make and even easier to devour.

RECIPE CARD

Crispy Fried Dill Pickles

Prep

15 min

Cook

10 min

Total

25 min

Yield

4 servings

Ingredients

• 1 jar dill pickle chips, drained and patted dry
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 1 cup breadcrumbs or panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Quick Method

Condensed overview. Use Full Instructions for the complete method, timing and doneness details.

1. Prep the Pickles: Drain pickle chips and pat them very dry with paper towels.
2. Set Up Breading: Place flour in one bowl, whisk eggs with milk in a second, and mix breadcrumbs with garlic powder, paprika, and pepper in a third.
3. Bread: Coat pickles in flour, dip in egg, then press into breadcrumbs.
4. Fry: in hot oil until crisp and golden, working in batches.
5. Serve: Drain briefly and serve immediately with dipping sauce.

Full Instructions ↓ Print Recipe

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Ingredients

• 1 jar of dill pickle chips (drained and patted dry)

• 1 cup all-purpose flour

• 2 large eggs

• 1 tablespoon milk

• 1 cup breadcrumbs (panko for extra crunch)

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ¼ teaspoon black pepper

• Vegetable oil (for frying)

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Step 1: Prep the Pickles

Drain the pickles and lay them on paper towels. Pat dry thoroughly—this step is key for maximum crispiness.

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Step 2: Set Up Your Breading Station

Place flour in one bowl. In another, whisk eggs with milk. In a third bowl, mix breadcrumbs with garlic powder, paprika, and black pepper.

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Step 3: Bread the Pickles

Dredge each pickle chip in flour, dip into the egg mixture, then coat in the breadcrumb blend. Press lightly to help the coating stick.

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Step 4: Fry to Perfection

Heat vegetable oil in a deep skillet to 350°F (175°C). Fry pickles in small batches for 2–3 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.

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Serve and Dip

Pair with ranch, spicy mayo, or your favorite dipping sauce. Serve hot for the ultimate crispy experience.

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Pro Tips

• Use panko breadcrumbs for extra crunch.

• Dry pickles thoroughly to prevent soggy results.

• Serve immediately—these are best eaten fresh and hot.