Baked Fried Pickles

Crispy baked pickles in white serving bowl.

Baked fried pickles have all the tangy crunch of the classic appetizer without the deep fryer. They come out crispy, light, and perfectly snackable right from the oven. It’s the best way to enjoy fried pickles with less mess and oil.

Course Appetizer, Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword air fryer, batch, batter, black pepper, breading, crispy, dill, fried pickle, fried pickles recipe, fry, fryer, garlic powder, golden brown, paper towels, pickle, pickle slices

Prep Time 10

Cook Time 15

Servings Pieces

Calories 111kcal

Author Zuzana Paar

Equipment

Ingredients

1/2 Cup Coconut Flour
15 Pieces Mini Pickles whole
1 Piece Egg
1 Cup Breading

US Customary - Metric

Instructions

Collect pickles, coconut flour, eggs, and breading mix, drain the pickles well, and preheat oven to 400°Fahrenheit (200°Celsius).
Dust each pickle slice evenly with coconut flour, pressing gently so the thin coating sticks.
Beat eggs in a bowl and dip each floured pickle to fully coat, creating a sticky surface for the breading.
Roll egg-coated pickles in the breading mix, pressing lightly so the coating adheres well on all sides.
Arrange coated pickles on a parchment-lined baking sheet, bake 10 minutes, flip, and bake another 5 minutes until golden and crisp; serve immediately with dipping sauce.

Video

Notes

Dry the pickles well: Pat your pickle slices with paper towels before coating them. This keeps the breading from getting soggy while baking.
Use a wire rack: Baking on a rack allows heat to circulate around the pickles. This helps them get crispy on all sides without flipping.
Don’t skip the seasoning: Mix a little garlic powder, paprika, or pepper into your breading. It gives the pickles extra flavor in every bite.
Serve right away: Baked fried pickles taste best fresh from the oven. Waiting too long can make them lose their crunch.

Nutrition