Spicy Fried Dill Pickles are the perfect snacks that disappear the fastest wherever they are served. Crispy, juicy, tangy and spicy, these pickle chips are truly addictive!
If you have never had fried dill pickles before, you are definitely missing a lot! These are so darn good that you can’t stop once you eat one. When eaten with a good sauce, these are even more luscious. You can prepare a garlicky yogurt sauce or a simple ketchup&mayo sauce.
Spicy fried dill pickles are beer battered and deep fried. We don’t usually use the frying method at home, but these chips are so worth it. Every bite is addictively good! They are like the combination of pickles and chips. Nobody can resist these two!
I use two coatings for these spicy fried dill pickles. One the runny batter with beer, egg, flour and spices, the second is panko. The latter is completely optional, you can just dip the sliced pickles into the batter and then throw into the hot oil.
I think they are even crispier though when they are coated with panko and then fried. By the way, there is a great article at The Kitchn: What’s the Difference Between Panko and Breadcrumbs? Highly recommended if you have questions about this.
Tips for Spicy Fried Dill Pickles Recipe
The first step in this recipe: Slice the dill pickles in coins, lay them on paper towels and pat them dry. Try to dry them as much as possible.
Place the beer batter and panko in separate dishes.
Thread three or four sliced dill pickles onto a wooden skewer or a long toothpick leaving enough space between each so that both sides are coated evenly, dip into the batter and then remove them from the skewer with the help of a fork right on the panko.
Alternatively, you can use kitchen tongs and dip the pickles into batter and panko one by one.
Coat both sides with panko and throw them one by one into the hot oil using the same fork. It’s not messy at all with these methods.
If you are a beer lover or a fan of savory snacks, you have to give this fried dill pickles a try.
Yields 1 jar of pickles
Spicy fried dill pickles are beer battered and deep fried.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 16-ounce jar of dill pickles, sliced in coins
- 1 egg
- 12 ounces beer
- 1 and ½ cups all-purpose flour
- 1 teaspoon hot chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 cup panko
- Vegetable oil for frying
- Lay the sliced pickles on paper towels and pat them dry as much as you can.
- In a large bowl, mix all the batter ingredients until smooth. It should look like a pancake batter.
- Put panko breadcrumbs on a separate plate.
- Using kitchen tongs or long toothpicks, dip dried pickles into the batter first, let excess drip off and leave them on the panko breadcrumbs plate.
- Heat 2 inches oil in a heavy bottomed pot over medium-high heat to 375 degrees. If you don’t have a candy thermometer, you can test whether the oil is hot enough by putting a pinch of flour into it.
- Working in batches, place the coated pickles into hot oil. Fry for about 1-2 minutes or until golden. Remove and transfer on paper towels. The number of pickles you can fry at a time depends on how big your pot is.
- You might need to adjust the heat to maintain consistent 375 degrees.
Adapted from Cinnamon Spice Everything Nice