Crispy Chickle Bites (Printable Version)

Golden crispy bites featuring tangy pickles wrapped in melted cheese, perfect for sharing and snacking.

# What You'll Need:

→ Cheese & Pickles

01 - 8 large dill pickle spears, patted dry
02 - 16 slices mozzarella cheese (or cheddar, provolone, or pepper jack)

→ Coating

03 - 1 large egg
04 - 2 tablespoons milk
05 - 1 cup gluten-free panko breadcrumbs (or regular if not gluten-free)
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper

→ For Frying

09 - Vegetable oil, for frying

# How-To Steps:

01 - Pat the pickle spears dry using paper towels. Slice each spear crosswise in half to yield 16 pieces.
02 - Place one slice of cheese flat. Position a pickle piece at one end and roll tightly around it. Secure with a toothpick if necessary. Repeat for all pieces.
03 - Whisk the egg and milk together in a shallow bowl. In a separate bowl, mix the panko breadcrumbs with garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll thoroughly in the breadcrumb mixture, pressing gently to ensure coating adheres.
05 - Pour vegetable oil to a depth of 1 inch into a deep skillet and heat to 350°F (175°C).
06 - Fry the coated bites in batches, turning occasionally, until golden brown and crispy, approximately 2 to 3 minutes per batch.
07 - Transfer fried bites to a plate lined with paper towels to drain excess oil. Remove toothpicks before serving. Serve warm.

# Tips for Success:

01 -
  • They're impossible to stop eating once you start—crispy outside, gooey inside, tangy all the way through.
  • Takes less time than ordering takeout but tastes like you spent hours in the kitchen.
  • Works for any crowd, from picky eaters to adventurous snackers.
02 -
  • Patting the pickles dry is non-negotiable—I learned this the hard way when wet pickles caused the cheese to slide right off into the hot oil.
  • Don't let your oil temperature drop below 350°F, or the coating will absorb oil instead of crisping up.
03 -
  • Use a thermometer for the oil temperature; guessing is how you end up with soggy or burnt bites.
  • The toothpick isn't just for looks—it keeps the cheese-wrapped pickle from unrolling while frying, which is the difference between success and a kitchen mess.
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