Ingredients
- 2 eggs
- 2 cups bread crumbs
- 2 tablespoons chopped fresh parsley
- 4 teaspoons seafood seasoning (such as Old Bay®)
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 (16 ounce) jar dill pickle spears
- oil for frying
Ingredient Image
Why This Dish Is Worth Trying
These crunchy snacks are the perfect balance of tangy and crispy. They make a great appetizer or party treat that’s quick to prepare and sure to please any crowd.
Better Cooking Tips
- Use fresh oil heated to the right temperature to get a golden, crispy coating.
- Pat the pickles dry before breading to help the batter stick better.
- Don’t overcrowd the pan when frying; it can lower the oil temperature and make the coating soggy.
- Pat the pickles dry before breading to help the batter stick better.
- Don’t overcrowd the pan when frying; it can lower the oil temperature and make the coating soggy.
Directions
Beat the eggs in a shallow bowl. In another bowl, mix together the bread crumbs, parsley, seafood seasoning, salt, and pepper. Cut the pickle spears into pieces about the size of fries and pat them dry with paper towels to get rid of any extra moisture. Dip each pickle piece into the beaten eggs, then coat them well with the bread crumb mixture. Heat some oil in a deep fryer or a large pan until it’s hot. Fry the pickles in small batches, turning them every so often, until they’re nice and golden brown—this usually takes about 2 to 3 minutes per batch. Once done, let them drain on paper towels to soak up any excess oil before serving.
How To Serve It Best
Serve with a creamy dipping sauce like ranch or spicy mayo to complement the tangy flavor. They go well with cold drinks and make a fun snack for game nights or casual gatherings.
Refrigeration Tips
For best texture, eat them fresh. If you need to store leftovers, keep them in an airtight container in the fridge and reheat in the oven or air fryer to regain crispiness. Avoid microwaving, as it can make them soggy.
