Fried Pickles Recipe (2024)

FAQs

How do you get breading to stick to pickles? ›

Pickles live in liquid and they need to be very dry before frying if you want the breading to stick well. Keep the oil hot. These fry very fast and if you don't have your oil hot enough, they will soak up some oil and won't get nice and crispy. Give your oil time to reheat between fry batches.

Add a Source of Tannin

Tannins work against softening enzymes and help keep pickles crunchier. They can be found in various sources, such as grape leaves, oak leaves, raspberry leaves, black tea, etc. Add some directly to your jars!

To keep your pickles from getting soggy, use a sturdy breading. This one is made with a mix of flour and cornstarch. The cornstarch is key: it absorbs excess moisture from the wet pickles which results in an even crispier fried coating.

Using an air fryer. To reheat fried pickles in the air fryer, begin by preheating the gadget to approximately 350 degrees Fahrenheit. Once it's heated, spread your pickles in a single layer in the fryer basket without overcrowding. Ensuring each pickle has enough room is crucial for even reheating.

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

To begin, choose the right cucumbers. Most varieties will work, but the small, firm ones are best. Kirby pickles are ideal — they have a thick skin that stands up to pickling liquid and naturally have a great crunch.

Spice them up: Another way to make your pickles taste fresh again is to add some spices to the jar. Try adding some garlic, dill, or mustard seeds to give them a little extra flavor. Make a pickle dip: If you have a lot of pickles that you need to use up, try making a pickle dip.

You can prep the dredge ingredients 1-2 days in advance. You can dredge the pickles up to 30 minutes before frying and place them in the fridge to help the dredge set. You can fry them and keep them warm in the oven for about 15 minutes, but not longer as they will lose their crispiness.

Place in a single layer in the air fryer basket with a little space around each pickle. Don't overcrowd the basket. Work in batches if necessary. Air fry for 11 to 14 minutes, or until crisp and golden brown.

Do you have to refrigerate fried pickles? ›

Had too much fun frying and made a mountain of pickles? No worries! They refrigerate well. Store them in an airtight container, and they'll be good for 3-4 days.

For the best crispy pickles, I use Ball Pickle Crisp Granules. This helps keep the pickles crisp when canning, and it's very easy to add to almost any pickle recipe.

Storage: Fried pickles are best fresh and hot, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place on a baking sheet in a single layer and reheat at 400 degrees until warmed through. You can also reheat in the air fryer at 360 degrees F for 2 minutes.

To reheat air-fried pickles, preheat your air fryer for a few minutes, then reheat the pickles for 2-3 minutes or until they reach your preferred level of warmth and crispiness.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.

You don't start dry

Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

The flour creates a textured surface that the wet layer can cling to in the next step. The right amount of flour also creates a barrier, locking moisture into the chicken so that the steam created during cooking doesn't soak into the breading. Just make sure you shake off all the excess.