Crispy Fried Dill Pickles

The Ultimate Game Day Appetizer
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.
Ingredients
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1 jar of dill pickle chips (drained and patted dry)
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1 cup all-purpose flour
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2 large eggs
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1 tablespoon milk
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1 cup breadcrumbs (panko for extra crunch)
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½ teaspoon garlic powder
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½ teaspoon paprika
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¼ teaspoon black pepper
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Vegetable oil (for frying)
Step 1: Prep the Pickles
Drain the pickles and lay them on paper towels. Pat dry thoroughly—this step is key for maximum crispiness.
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.
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.
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.
Serve and Dip
Pair with ranch, spicy mayo, or your favorite dipping sauce. Serve hot for the ultimate crispy experience.
Pro Tips
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Use panko breadcrumbs for extra crunch.
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Dry pickles thoroughly to prevent soggy results.
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Serve immediately—these are best eaten fresh and hot.