Craving something crispy and tangy? Pan fried dill pickle chips are the perfect snack or appetizer, a fried pickle that is easy to dip. Just slice your favorite pickles, fry until crisp, and serve with your favorite sauces.
I was cleaning out the kitchen and found a half jar of dill pickles that had been sitting there for weeks. I didn’t want to waste them, so I decided to pan-fry them just to see what would happen. I knew I had accidentally discovered my new favorite snack. Now every time we have leftover pickles, I know exactly what to do.
Frying Pickle Chips in a Pan
Frying pickle chips in a pan only takes a few minutes and doesn’t need much oil. A non-stick skillet works great to keep the coating from sticking. Just make sure the oil is hot enough before adding the pickles to get that crispy texture.
Best Type of Pickle
Dill pickles are the best for frying because their flavor holds up well to heat. You can use slices or spears since they are the easiest to fry evenly. Pickles with less sweetness and more crunch give the best results, just like when I made fried dill pickles.
Drying Pickles Before Frying
Yes, patting the pickles dry with paper towels helps the coating stick better. If they’re too wet, the batter can slide off or get soggy while frying. Dry pickles also help prevent oil splatter when they hit the hot pan.
How To Make the Best Fried Pickles Recipe
Crispy, tangy, and totally addictive, this fried pickles recipe brings serious crunch. Learn how to turn your favorite pickles into a golden snack or crowd-pleasing appetizer in no time.
Kitchen Gadgets:
- Frying Pan: Used for crisping up the pickle chips to golden perfection with just the right amount of oil.
- Containers: Handy for organizing your breading station: flour, egg wash, and coating.
- Tong Clippers: Keep your hands clean and help you flip the pickles evenly while frying.
Ingredients:
- Breading: Adds a crunchy coating that turns crispy and golden in the pan.
- Pickle Wedges: Tart and tangy with a juicy center that contrasts beautifully with the crispy outside.
- Egg: Works as a binder to help the breading stick to the pickled surface.
- Coconut Flour: An alternative to regular flour that adds a subtle hint of sweetness and keeps things light.
*Exact measurements are listed in the recipe card below.
FULL INSTRUCTIONS WITH STEPS FOR MAKING FRIED PICKLES CRISPY
First Step: Have Ingredients Prepared
Gather all your ingredients before you start. You’ll need sliced dill pickles, coconut flour, eggs, and your favorite breadcrumbs. Lay everything out in separate bowls for easy assembly.
Second Step: Coat Slices with Coconut Flour
Start by patting the pickle slices dry with a paper towel. Lightly coat each slice in coconut flour to help the next layers stick better. Shake off any extra flour so they don’t clump.
Third Step: Soak in Egg
Crack your eggs into a bowl and whisk them until smooth. Dip the floured pickle slices into the egg wash, making sure they are fully coated. This step helps the breading stick perfectly.
Fourth Step: Breading the Pickles
After the egg wash, press each pickle slice into the breadcrumbs. Make sure both sides are evenly coated for the best crunch. Set them on a plate while you prepare to fry.
Fifth Step: Pan Fry
Heat a bit of oil in a non-stick pan over medium heat. Once hot, add the coated pickles and fry them until golden brown on each side, about 2–3 minutes per side. Remove and let them drain on a paper towel before serving.
TRICKS AND TIPS:
- Dry the pickles first. Use a paper towel to pat them dry so the seasoning and coating stick better and fry up crispy. Wet pickles can make the coating soggy and cause oil to splatter.
- Use a shallow layer of oil. You only need enough oil to lightly coat the bottom of the pan. Too much oil can make the pickles greasy instead of crisp.
- Don’t overcrowd the pan. Fry the chips in a single layer so they cook evenly and stay crunchy. Overcrowding can lower the oil temperature and make it soggy.
- Watch the heat. Medium heat works best to brown the coating without burning it. If the pan gets too hot, the outside can cook too fast before the inside is ready.
FREQUENTLY ASKED QUESTIONS
What to Serve Fried Pickles With?
Fried pickles are perfect with dipping sauces like buffalo ranch sauce, spicy mayo, or dry ranch dressing mix. They also pair well with oven-baked BBQ wings, crack chicken casserole, or a plate of pork chops. You can even serve them with a simple salad with blue cheese dressing to balance out the crunch and saltiness.
Let them cool completely before placing in an airtight container. Store in the fridge for up to 2–3 days. To keep them crispy, reheat in the air fryer or oven instead of the microwave.
Can I Freeze Fried Pickle Chips?
Yes, you can freeze them, but the texture may change slightly after thawing. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat in the oven or air fryer to bring back some crispiness.
More Clean Eating Recipes
If you’re looking for easy meals that feel both wholesome and satisfying, these clean-eating recipes are a great place to start. From a veggie-packed healthy chicken stir fry to sweet-tart dehydrated cranberries for snacking or baking, each one brings something simple and good to the table.
The chicken enchiladas are a personal favorite, comforting, cheesy, and still clean. These recipes are the kind I keep coming back to, especially when I want meals that work for real life.
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Full Recipe With a Printable Version
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Pan Fried Dill Pickles Chips
Equipment
- 1 Containers
- 1 Tong Clippers
Ingredients
- 1/2 Cup Breading
- 8 Pieces Pickle Wedges
- 1 Piece Egg
- 1/2 Cup Coconut Flour
Video
Instructions
- Gather sliced dill pickles, coconut flour, eggs, and breadcrumbs. Set everything out in separate bowls so the coating process moves smoothly.
- Pat the pickle slices dry with paper towels, then lightly coat them in coconut flour. Shake off any excess so the coating stays even.
- Whisk the eggs until smooth and dip each floured pickle slice into the egg wash, coating fully so the breading will stick well.
- Press each egg-coated pickle slice into the breadcrumbs, coating both sides evenly. Place them on a plate while the oil heats.
- Heat oil in a non-stick pan over medium heat and fry the pickles for 2–3 minutes per side until golden and crisp. Drain briefly on paper towels before serving.
Notes
- Dry the pickles first. Use a paper towel to pat them dry so the seasoning and coating stick better and fry up crispy. Wet pickles can make the coating soggy and cause oil to splatter.
- Use a shallow layer of oil. You only need enough oil to lightly coat the bottom of the pan. Too much oil can make the pickles greasy instead of crisp.
- Don’t overcrowd the pan. Fry the chips in a single layer so they cook evenly and stay crunchy. Overcrowding can lower the oil temperature and make it soggy.
- Watch the heat. Medium heat works best to brown the coating without burning it. If the pan gets too hot, the outside can cook too fast before the inside is ready.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
more snack options for you
If you’re looking for more ways to satisfy your cravings, there are plenty of easy snack ideas to try. From crispy bites to mixed nuts, these options give you variety without too much effort in the kitchen.
