Save The first time I served these at a Super Bowl party, my friend Mike took one bite and actually stopped mid conversation. He looked at me with this confused expression and said, "I dont know whether to thank you or hate you for making me addicted to fried pickles." Now he requests them for every gathering, and honestly, I get it. Theres something about the crunch of that crispy coating giving way to tangy pickle and gooey cheese that just works.
Last summer, my niece was visiting and claimed she hated pickles. I made these anyway because I was hosting a crowd. She ate six in one sitting and then asked if I could teach her how to make them for her college friends. Sometimes the best way to change someones mind about an ingredient is wrapping it in cheese and frying it until golden brown.
Ingredients
- 8 large dill pickle spears: Pat them completely dry with paper towels so the coating sticks properly
- 16 slices mozzarella cheese: Use whatever melting cheese you love, but mozzarella stretches beautifully
- 1 large egg: Room temperature eggs whisk up smoother and cling better to the pickles
- 2 tbsp milk: Whole milk gives the coating a richer flavor
- 1 cup gluten-free panko breadcrumbs: Panko creates the lightest, crispiest texture that regular breadcrumbs cant match
- 1/2 tsp garlic powder: Adds subtle depth that makes people ask whats your secret ingredient
- 1/2 tsp smoked paprika: Gives a subtle smoky note that pairs perfectly with dill
- 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
- Vegetable oil: You need about an inch in your skillet for proper frying
Instructions
- Prep your pickles:
- Press each pickle spear between layers of paper towels until theyre dry to the touch, then cut them in half crosswise so you end up with 16 pieces.
- Wrap it up:
- Lay a cheese slice flat, place a pickle piece at one end, and roll it up as tightly as you can without squeezing too hard.
- Set up your stations:
- Whisk the egg and milk in one shallow bowl, then mix the breadcrumbs with garlic powder, smoked paprika, and black pepper in another.
- Coat them well:
- Dip each wrapped pickle into the egg mixture, letting any excess drip off, then roll it in the seasoned breadcrumbs.
- Get your oil ready:
- Heat about an inch of vegetable oil in a deep skillet until it reaches 350°F or until a breadcrumbs dropped in sizzles immediately.
- Fry until golden:
- Cook the bites in batches of five or six, turning them occasionally with tongs until theyre evenly browned and crispy.
- Drain and serve:
- Transfer them to a paper towel lined plate, let them cool for just a minute, and serve them while theyre still hot.
Save My dad discovered these when he was trying to use up leftover pickle spears and cheese after a burger night. He fried them up as an experiment and now he makes them every time my brothers come over to watch football. Theres something about finger food that just brings people together in the kitchen, hovering around the stove waiting for the next batch to come out of the oil.
Perfect Pairing Dips
Ranch dressing is the classic choice for a reason, the cool creaminess balances the tangy pickle perfectly. But spicy mayo made with Sriracha or a garlic aioli takes these bites somewhere entirely different and wonderful.
Making Ahead For Parties
You can wrap the pickles in cheese and coat them up to a day ahead, then store them on a parchment lined baking sheet in the refrigerator. When guests arrive, just fry them up fresh and serve immediately.
Baking Instead Of Frying
Arrange the coated bites on a parchment lined baking sheet and spray them lightly with oil. Bake at 425°F for 12 to 15 minutes, flipping once halfway through.
- They will not be quite as crispy as fried
- The texture is still satisfying and lighter
- Great for feeding a crowd without standing over the stove
Save These crispy pickle bites have become my go to when I want something that feels indulgent but comes together quickly. Make them once and you will understand why they disappear faster than you can fry them.
Recipe Questions
- → What cheese works best for Chickle Bites?
Mozzarella is popular for its meltability, but cheddar, provolone, or pepper jack can add great flavor and texture.
- → Can I bake the bites instead of frying?
Yes, place them on a parchment-lined tray, spray with oil, and bake at 425°F for 12–15 minutes, flipping once for even crispness.
- → How do I prevent pickles from making the coating soggy?
Pat the pickle spears dry thoroughly with paper towels to remove excess moisture before wrapping and coating.
- → Are Chickle Bites gluten-free?
Use gluten-free panko breadcrumbs to keep the dish gluten-free. Regular breadcrumbs contain gluten.
- → What dips pair well with these bites?
Ranch, spicy mayo, and marinara sauces complement the tangy and crispy flavors nicely.