Crispy Chickle Bites (Printable)

Tangy dill pickles wrapped in gooey cheese and fried until crispy and golden brown.

# What You'll Need:

→ Cheese & Pickles

01 - 8 large dill pickle spears, patted dry
02 - 16 slices mozzarella cheese

→ Coating

03 - 1 large egg
04 - 2 tablespoons milk
05 - 1 cup gluten-free panko breadcrumbs
06 - ½ teaspoon garlic powder
07 - ½ teaspoon smoked paprika
08 - ¼ teaspoon black pepper

→ For Frying

09 - Vegetable oil for frying

# Directions:

01 - Pat dill pickle spears dry with paper towels, then cut each spear in half crosswise to yield 16 pieces.
02 - Lay out a slice of mozzarella and place a pickle piece at one end, then roll tightly. Secure with a toothpick if needed. Repeat for all pieces.
03 - In a shallow bowl, whisk the egg and milk together. In another bowl, combine gluten-free panko breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll in the breadcrumb blend to coat evenly, pressing gently to adhere crumbs.
05 - Heat vegetable oil in a deep skillet to approximately 350°F (175°C) to prepare for frying.
06 - Fry bites in batches, turning occasionally, for 2 to 3 minutes or until golden brown and crispy.
07 - Drain fried bites on paper towels, remove toothpicks, and serve hot with preferred dipping sauces.

# Expert Advice:

01 -
  • They're ready in just 30 minutes from start to finish, making them perfect for last minute entertaining.
  • That contrast of crispy, golden coating with melted cheese and briny pickles inside feels like a fancy appetizer but tastes like pure comfort food.
  • You can prep them ahead and fry fresh, or even bake them if you want a lighter version that still delivers serious crunch.
02 -
  • Wet pickles will sabotage you every time—the moisture creates steam that separates the coating from the cheese, so drying them thoroughly isn't optional, it's the foundation of success.
  • Once you fry these, eat them hot because they taste magical at that moment when everything is crispy and the cheese is still melted, but by the time they cool down, the magic fades fast.
03 -
  • Use a slotted spoon instead of tongs when frying so you can fish them out gently and any excess oil drips right back into the pan instead of all over your plate.
  • If your cheese starts leaking out of the sides during frying, your oil temperature has dropped—bump it back up slightly and the next batch will hold together perfectly.
Return