Crispy Chickle Bites Snack (Print)

Golden fried dill pickle bites wrapped in melted cheese, ideal for parties and easy snacking.

# What You 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

# Directions:

01 - Pat the pickle spears completely dry with paper towels. Cut each spear in half crosswise to yield 16 pieces.
02 - Lay a slice of cheese flat. Place a pickle piece on one end and roll tightly; secure with a toothpick if needed. Repeat for all pieces.
03 - Whisk together the egg and milk in a shallow bowl. In another bowl, mix breadcrumbs with garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll in breadcrumb mixture to coat evenly. Press gently to ensure crumbs adhere.
05 - Heat vegetable oil in a deep skillet to 350°F (175°C), approximately 1 inch deep.
06 - Fry the bites in batches, turning occasionally, until golden brown and crispy, about 2 to 3 minutes per batch.
07 - Drain fried bites on paper towels and remove toothpicks before serving. Serve warm.

# Helpful Hints:

01 -
  • They're ridiculously easy to make but taste like you spent way more effort than you did.
  • The contrast of tangy pickle, melty cheese, and crispy coating is genuinely addictive.
  • You can prep them ahead and fry them fresh whenever guests arrive.
02 -
  • The pickles must be patted dry before wrapping, or moisture will seep into your coating and make everything soggy.
  • Oil temperature matters more than you'd think—too cool and they'll be greasy; too hot and the outside burns before the cheese melts.
03 -
  • Use a slotted spoon or spider strainer instead of tongs when frying—it keeps the oil where it belongs and drains excess as you lift each bite out.
  • Don't skip the toothpick if your wrap feels loose; a burst cheese-filled pickle in hot oil is fun in theory but messy in practice.
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