Crunchy Deep-Fried Pickles

If you love a crispy, tangy snack, these deep-fried pickles are sure to hit the spot. They’re easy to make and perfect for sharing at parties or enjoying anytime you want a satisfying crunch.

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TIME20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 eggs 2 cups bread crumbs 2 tablespoons chopped fresh parsley 4 teaspoons seafood seasoning (such as Old Bay®) 2 teaspoons salt 2 teaspoons ground black pepper 1 (16 ounce) jar dill pickle spears oil for frying

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by beating the eggs in a shallow bowl. In another bowl, mix together the bread crumbs, parsley, seafood seasoning, salt, and pepper. Cut the pickles into fry-sized pieces and give them a good pat with paper towels to remove any extra moisture. Dip each pickle piece into the eggs, then coat it well with the bread crumb mixture. Heat some oil in a deep fryer or a large pot until it’s hot enough for frying. Carefully drop the pickles in batches into the oil, turning them now and then, until they’re golden brown and crispy—this usually takes about 2 to 3 minutes. Once done, let them drain on paper towels to soak up any excess oil before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use dill pickles for the best tangy flavor.
- Make sure the oil is hot enough before frying to keep them crispy.
- Drain the fried pickles on paper towels to remove excess oil.

Why you’ll love it

These fried pickles offer a perfect balance of tangy and crispy flavors. They are a fun and easy appetizer that everyone enjoys. The crunchy coating pairs wonderfully with the juicy pickle inside.

Serving ideas

Serve these with a creamy dipping sauce like ranch or spicy mayo. They go well with burgers, sandwiches, or as a snack at parties. A cold beer or soda pairs nicely with the salty crunch.

Storage & leftovers

Store leftover pickles in an airtight container in the refrigerator. Reheat them in an oven or air fryer to keep the coating crispy. Avoid microwaving, as it can make them soggy.