For an extra crispy coating, try using a combination of all-purpose flour and cornstarch in the dredging mixture. Make sure the pickles are well-drained and patted dry before breading to prevent a soggy coating. Peanut oil provides the best flavor and crispness, but vegetable oil can be substituted if needed. Adjust the seasoning in the flour mixture to your liking. A pinch of cayenne pepper adds a nice kick. Don't overcrowd the fryer, as this will lower the oil temperature and result in soggy pickles. For best results, serve the fried pickles immediately after cooking.
Fried Dill Pickles
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING16 People
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VIEWS660
Tangy dill pickle slices, cloaked in a crisp, golden-brown crust, offer an irresistible combination of textures and flavors. These addictive bites are perfect as a party appetizer or a fun snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol13 mg
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium849 mg
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Sugar2 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a shallow bowl, whisk together the egg, milk, 1 tablespoon flour, and Worcestershire sauce until smooth. (5 minutes)
02 Step
Recipe View 2 mins In a separate, larger bowl, combine the remaining 3 1/2 cups flour, salt, and pepper. (2 minutes)
03 Step
Recipe View 10 mins Heat the peanut oil in a deep-fryer or large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accuracy. (10 minutes)
04 Step
Recipe View 20 mins Working in batches, dip each pickle slice into the milk mixture, allowing excess to drip off. Then, dredge the pickle in the flour mixture, ensuring it's fully coated. Repeat the dipping and dredging process for each pickle slice for maximum crispness. (20 minutes)
05 Step
Recipe View 10 mins Carefully lower the breaded pickle slices into the hot oil, being careful not to overcrowd the fryer. Fry for 2-3 minutes per batch, or until golden brown and crispy, flipping halfway through for even cooking. (10 minutes)
06 Step
Recipe View 2 mins Remove the fried pickles with a slotted spoon or spider and transfer them to a wire rack lined with paper towels to drain excess oil. (2 minutes)
07 Step
Recipe View 0 mins Serve immediately while hot and crispy. Consider pairing with ranch dressing, spicy mayo, or your favorite dipping sauce.
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RECIPE REVIEWS
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Please Rate
Lou Rice
May 22, 2025The recipe was easy to follow and the pickles turned out perfectly golden brown.
Maudie Wehner
Jan 7, 2025I added a little garlic powder to the flour mixture and it was delicious!
Tom Spinka
Nov 9, 2023These were amazing! The double dredging really made a difference in the crispiness.
Kirsten Howe
Jun 12, 2023My family devoured these in minutes. Will definitely be making them again!
Ezequiel Lubowitz
May 11, 2023I used an air fryer and they were still pretty good, though not as crispy as deep-fried.