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The Ultimate Crispy Fried Pickles Recipe (Restaurant-Style & Air Fryer Options)

A plate of golden brown, crispy Fried Pickles served with a small bowl of orange dipping sauce.
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Learn how to make perfectly crispy, restaurant-style deep-fried pickles or try our lighter Air Fryer Fried Pickles. This easy recipe delivers the tangy crunch you crave, perfect for game day or any gathering.

Ingredients

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  • 1 jar (16 oz) dill pickle chips, drained well
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup panko breadcrumbs (for extra crispiness)
  • Vegetable oil, for deep frying (or cooking spray for air fryer)
  • For Dipping Sauce: 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder

Instructions

  1. Prepare the pickles: Lay the drained pickle chips on several layers of paper towels and pat them completely dry. This step is crucial for a crispy coating.
  2. Set up the dredging stations: In one shallow bowl, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. In a second bowl, whisk the eggs and milk until combined. In a third bowl, place the panko breadcrumbs.
  3. Coat the pickles: Working in small batches, dredge the dry pickle chips first in the flour mixture, shaking off excess. Dip them into the egg mixture, letting excess drip off. Finally, press them firmly into the panko breadcrumbs, ensuring they are fully coated. Place the coated pickles on a clean, dry baking sheet.
  4. Prepare the dipping sauce: Whisk together all dipping sauce ingredients (mayonnaise, sour cream, hot sauce, lemon juice, garlic powder) until smooth. Cover and chill while you fry the pickles.
  5. For Deep Frying: Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully drop the breaded pickles into the hot oil in small batches, being careful not to overcrowd the pot. Fry for 1 to 2 minutes, turning once, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  6. For Air Frying: Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with cooking spray. Arrange the coated 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.
  7. Serve immediately with the zesty dipping sauce.

Notes

  • For a Texas Roadhouse Copycat flavor, increase the paprika and consider adding a pinch of dried oregano to the flour mixture.
  • If you want the crunchiest results, chill the coated pickles on the baking sheet for 15 minutes before frying or air frying.
  • Use thick-cut dill pickle chips for the best texture; thin slices can become soggy faster.

Nutrition

Find it online: https://epicureempire.com/fried-pickles-ultimate-crispy-recipe/