Crispy Chickle Bites Snack (Printable)

Tangy pickles wrapped in melted cheese, fried to golden crisp for a crunchy, flavorful bite.

# Ingredient List:

→ 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 - 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 Prepare:

01 - Pat the dill pickle spears completely dry with paper towels. Cut each spear in half crosswise to yield 16 pieces.
02 - Lay out a slice of mozzarella cheese. Place a pickle piece on one end and roll tightly; secure with a toothpick if necessary. Repeat for all pickle pieces.
03 - In a shallow bowl, whisk together the egg and milk. In a separate 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 it in the breadcrumb mixture to coat evenly, pressing gently to adhere.
05 - Heat approximately 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
06 - Fry the coated pickle bites in batches in the hot oil, turning occasionally, until golden brown and crispy, about 2 to 3 minutes per batch.
07 - Remove the bites with a slotted spoon, drain on paper towels, and discard toothpicks before serving hot.

# Expert Suggestions:

01 -
  • They're impossibly easy to make but taste like you spent actual time in the kitchen.
  • The contrast between crispy coating, melted cheese, and tangy pickle is genuinely addictive.
  • They disappear faster than you can fry them, which is always a good sign.
02 -
  • Dry your pickles completely—any moisture will make the breading slide off and steam your cheese instead of crisping it.
  • Oil temperature matters more than you think; a thermometer costs five dollars and saves you from greasy, soggy disappointment every single time.
03 -
  • If you're making these ahead, bread them and freeze on a sheet tray, then fry straight from frozen—they'll actually fry more evenly than thawed ones.
  • Smoked paprika is the unsung hero here; it adds depth that makes people ask what the secret ingredient is.
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