Description
Learn how to make perfectly crispy, tangy fried pickles at home, inspired by your favorite pub appetizers. We cover the classic deep-fried method for that golden crunch and a lighter Air Fryer Fried Pickles option.
Ingredients
Scale
- 1 (16 ounce) jar dill pickle chips, drained and patted very dry
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cups panko breadcrumbs (for extra crispiness)
- Vegetable oil, for deep frying (or cooking spray for air fryer)
Instructions
- Prepare the pickles: Remove the dill pickle chips from the jar, drain them well, and place them on several layers of paper towels. Pat them down firmly to remove as much surface moisture as possible. This step is key for crispy fried pickles.
- Set up the dredging stations: In one shallow bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, and cayenne pepper. In a second bowl, whisk the eggs and milk together. In a third bowl, place the panko breadcrumbs.
- Dredge the pickles: Take a handful of dry pickle chips and toss them in the flour mixture until fully coated. Shake off excess. Dip the floured pickles into the egg mixture, letting the excess drip off. Finally, press the pickles firmly into the panko breadcrumbs, ensuring they are completely covered. Place the breaded pickles on a clean, dry baking sheet.
- For Deep Frying: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully drop the pickles into the hot oil in small batches, ensuring you do not overcrowd the pot. Fry for 1 to 2 minutes, turning once, until they are golden brown and crispy. Remove with a slotted spoon and place them on a wire rack set over a paper towel-lined tray to drain excess oil.
- For Air Frying: Preheat your air fryer to 390°F (199°C). Lightly spray the air fryer basket with cooking spray. Arrange the breaded pickles in a single layer in the basket (work in batches). Lightly spray the tops of the pickles with cooking spray. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crunchy.
- Serve immediately with your favorite dipping sauce, like a zesty ranch or spicy aioli.
Notes
- The most important tip for crunchy fried pickles is drying the pickles thoroughly before breading. Moisture prevents crispness.
- If you are making the Texas Roadhouse Copycat style, use a slightly thinner batter for the egg wash and ensure your seasoning blend is heavy on the garlic and onion powder.
- For the best texture, use Panko breadcrumbs instead of standard breadcrumbs.
- If you plan to make a dipping sauce, prepare it first so it is ready when the hot pickles come out of the fryer or air fryer.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Deep Frying or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 3
- Sodium: 950
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 6
- Cholesterol: 65