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Fried Pickles are a dangerously addictive savory snack with the perfect amount of crunch! Great for weekends with friends or your next game day party!
I’m not sure when fried pickles became a thing, but can I just take a moment to say that I am totally on board with them?! Somewhere along the lines, a seriously awesome person said to themselves ” I wonder what would happen if I deep fried these pickles” and I have to imagine that the rest of the story was pure magic and the birth of a fried pickles recipe.
And what’s not to like? Crispy, crunchy breaded or battered goodness on the outside and the perfectly briny tang of a dill pickle on the inside. It’s like someone leapt into the snack of my dreams and made them a reality. And even better still, is the prospect of baking up some homemade fried pickles. Because if they’re not fried, then they’re automatically health food. That’s totally how it works, amirite (sarcasm)?
Now I’ll admit I was initially a bit intimidated by the prospect of making my own fried pickle recipe. But once I got going, they were really quite easy to make with a few simple ingredients. I knew I wanted them to be super crispy so I opted to use a combination of panko bread crumbs, cooking spray, and high heat to get the perfect golden brown crust we all know and love.
And in the interest of keeping this super simple, I went with my BBQ Ranch Dip that I use as dressing on my Copycat Panera Bread BBQ Chicken Salad (which is my most popular salad recipe, and with good reason, you should totally make it!). But you could totally dip them in whatever sauce strikes your fancy. Regular ranch dressing would also be great. Or a dill veggie dip.
How to make fried pickles
- Preheat the oven to 425 degrees. I opted to go with high heat to get them nice and crispy.
- Line a pan and if you have a wire cooling rack, set it on top of the pan to help them get crispier (if not, it’s totally ok!). Don’t forget to spray the rack as well!
- Drain the pickles well and remove any broken ones (Eat them! You can never have too many pickles!)
- You’ll have three bowls: flour, eggs and the panko mixture detailed in the recipe. You’ll bread the pickles in that order and then place them on the rack.
- I sprayed the breaded pickles with cooking spray before baking to ensure that they got that lovely golden brown color.
- Bake the pickles and while they’re baking mix your BBQ Ranch dipping sauce.
- Once they come out of the oven let them cool for a few minutes and dive right in!
Try some of my other favorite game day snacks!
- Spicy Barbecue Grape Jelly Meatballs
- Baked Buffalo Chicken Sliders
- Jalapeno Popper Deviled Eggs
- Philly Cheese Steak Bombs
- Ground Beef Enchilada Dip
- Cooking spray
- 1 16 ounce container of dill pickle chips well drained and broken pieces removed
- 1/2 cup flour
- 2-3 large eggs start with two and add a third if needed
- 1 1/2 cups panko bread crumbs
- 1 teaspoon seasoned salt
- 1 teaspoon dried dill
- Your favorite BBQ Sauce
- Ranch dressing
- Preheat the oven to 425 degrees and line a sheet pan with parchment or a silicone liner and a metal wire cooling rack. Spray with cooking spray and set aside.
- Pull out 3 shallow bowls. Place the flour in the first bowl.
- Beat the eggs in the second bowl.
- In the third bowl stir the panko, seasoned salt and dill until well combined.
- Dredge each pickle slice in the flour and tap off the excess.
- Using that same hand, submerge each pickle slice in the egg to fully cover and tap off the excess.
- Using the other hand, cover the egg-soaked pickle slice in bread crumbs and gently tap off the excess. Place the pickle slices on the rack. They can be pretty close, just not touching.
- Bake for 15-20 minutes or until golden brown.
- While the pickles bake, combine equal parts BBQ sauce and ranch dressing. Refrigerate until you're ready to serve.
- Once they're done baking, remove the pickles from the oven and lets them cool for a couple minutes before serving.