Fried Dill Pickles

A bowl filled with golden-brown breaded and fried finger foods, garnished with herbs, with cherry tomatoes and a red dipping sauce in the background.

Looking for a delicious way to turn dill pickles into a crunchy, irresistible treat? These Fried Dill Pickles are the perfect snack. Crispy fried pickles are a perfect, easy appetizer; they’re great for parties or a quick treat.

Course Appetizer, Snack, Snacks

Cuisine American, International

Keyword air fryer, appetizer, batch, batter, crispy, crispy fried, dill pickle, dill pickle slices, fried dill pickles, fried pickle, fried pickles recipe, fry, fryer, golden brown, pickle, pickle slice, pickles recipe, ranch dressing

Prep Time 10

Cook Time 25

Servings Portions

Calories 111kcal

Author Zuzana Paar

Equipment

Ingredients

1 Piece Egg
1/2 Cup Coconut Flour
1 Cup Breading
15 Pieces Mini Pickles Whole

US Customary - Metric

Instructions

Gather all the necessary ingredients, such as pickle slices, coconut flour, eggs, seasonings, and a clean breading of your choice. Ensure the pickles are well-drained to prevent sogginess during baking. Preheat your oven to 200°Celsius (400°Fahrenheit) so it’s hot and ready.
Dip each pickle into coconut flour and gently shake off the excess. This light coating helps the wet mixture stick better and keeps the pickles crispy. It also adds a nice, clean-eating twist with a grain-free option.
Crack your eggs into a bowl and whisk until smooth. Coat each floured pickle in the egg wash, making sure it’s fully covered. This step binds the breading to the pickles for that crispy, baked crunch.
Roll each egg-coated pickle in your clean breading mix; almond flour or crushed grain-free crackers work great here. Press gently so the coating sticks well on all sides. Set each one on a parchment-lined baking sheet.
Place the baking sheet in your preheated oven and bake at 200°Celsius (400°Fahrenheit) for 10 minutes. Flip the pickles and bake for another 5 minutes until both sides are golden and crispy. Serve warm with your favorite clean dipping sauce, perfect for a guilt-free snack.

Video

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Notes

Pat the pickles dry before coating. Moisture is the enemy of crispiness. Blotting your pickles with a paper towel before breading helps the coating stick better and keeps the final bite crunchy instead of soggy.
Double-dip for extra crunch. If you like a thick, crispy shell, dip the pickles in egg and coat twice in breadcrumbs. The extra layer adds more texture and holds up well whether you’re frying or using an air fryer.
Don’t overcrowd the oven. When pickles are packed too close, the heat can’t circulate properly, which leads to uneven cooking and soggy spots. Give them space, and fry in small batches for the crispiest results.

Nutrition