These irresistible and extra-crispy homemade fried pickles make the perfect snack or appetizer. Your mouth will water with every tangy and crunchy bite. Crisp pickle spears are coated with seasoned flour, egg, and Panko breadcrumbs for an amazingly crunchy experience ready to dip into your favorite sauce.
Ingredients For Super Crispy Homemade Fried Pickles
- Pickle spears
- All-purpose flour
- Onion and garlic powder
- Eggs
- Panko Breadcrumbs
- Vegetable oil
- Ranch dressing for dipping
How Do I Make Homemade Extra-Crispy Fried Pickles?
The key ingredient is Panko Breadcrumbs! Follow these simple steps and your fried pickles will turn out super crispy!
- Make your spears thinner by cutting them in half if you feel they are too thick.
- Place the flour in a shallow dish and mix in the onion and garlic powders, and add salt and pepper to taste.
- Whisk the eggs in a separate shallow dish.
- Put the panko breadcrumbs in a third shallow dish.
- Dredge the pickle spears first in the flour, then the egg, and finally the breadcrumbs.
- Let them sit for 5-10 min.
- Heat the vegetable oil in a large skillet over medium-high heat, and fry the pickle spears in batches until golden brown. Serve with your favorite dipping sauce.
What Is The Secret To Making Extra-Crispy Homemade Fried Pickles?
There are actually two secrets to making fried pickles extra crispy:
- Use panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs make fried food crunchier because they are made with a technique that creates crustless bread flakes that are slightly jagged and filled with air pockets.
- After breading the pickle spears, let them stand for at least 5 minutes before frying them. This makes the bread coating harden a little so it doesn’t fall off while frying.
Other Appetizer Recipes For You:
- Best Antipasto Squares Recipe
- Best Cranberry Brie Bites Recipe
- Mashed Potato Cups Recipe
- Savory Party Bread Recipe
Best Fried Pickles Recipe
Your mouth will water with every bite of these extra-crispy homemade fried pickles!
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Servings: 12 SERVINGS
Calories: 79kcal
Ingredients
- 12 large pickle spears drained and patted dry
- ¾ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 large eggs beaten
- 2 cups Panko breadcrumbs
- Vegetable oil for frying
- Ranch sauce or your favorite dipping sauce
Instructions
- Make your spears thinner by cutting them in half if you feel they are too thick.
- Place the flour in a shallow dish and mix in the onion and garlic powders, and add salt and pepper to taste.
- Whisk the eggs in a separate shallow dish.
- Place the panko breadcrumbs in a third shallow dish.
- Coat the pickle spears first in the flour, dip in egg, and finally roll in the Panko breadcrumbs until fully coated.
- Let them sit for 5-10 min to help the coating adhere better during frying.
- Heat the vegetable oil in a large skillet over medium-high heat (test the oil dropping a few breadcrumbs. They should sizzle immediately when the oil is ready)
- Fry the pickle spears in batches, being careful not to overcrowd the skillet. Cook until golden brown, about 2-3 minutes on each side.
- Drain excess oil by placing the fried pickles on paper towels before serving. Serve warm with ranch dressing or your favorite dipping sauce.
Notes
- Let the breaded pickle spears stand for 5-10 mins before frying them to harden a little bit.
- Make sure the oil is hot before placing the breaded pickle spears inside. Drop a few crumbs into the oil, if it is hot enough, it will bubble up.
- Drain the excess oil by placing the fried pickle spears on paper towels before serving.
- Leftover pickles should be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for optimal crispness.
Nutrition
Calories: 79kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g
Kathy
Wednesday 28th of August 2024
Easy to make taste great