Crispy Fried Pickles & Homemade Aioli 🥒✨
Golden fried Vlasic dill pickle chips with a crispy seasoned panko coating served with a creamy homemade aioli sauce 😮💨🥒
Crunchy, salty, tangy, and honestly one of the best appetizers to throw on the table.
Ingredients:
For the Fried Pickles:
• 1 jar Vlasic dill pickle chips, drained
• 1 cup flour
• 2 eggs, beaten
• 1.5 cups panko breadcrumbs
• 1 tsp garlic powder
• Salt
• Oil for frying
For the Aioli Sauce:
• 1/2 cup mayo
• 1 tbsp sriracha
• 1 tsp lemon juice
Instructions:
1. Drain the pickle chips and pat them dry very well with paper towels. This helps them stay crispy while frying.
2. In one bowl, add the flour. In another bowl, beat the eggs.
3. In a separate bowl, combine the panko breadcrumbs with garlic powder and a little salt for extra flavor.
4. Dredge the pickle chips in flour first, then dip into the beaten eggs.
5. Coat thoroughly in the seasoned panko mixture.
6. Heat oil to about 375°F and fry the pickles for about 2–3 minutes until golden brown and crispy.
7. For the aioli, whisk together mayo, sriracha, and lemon juice until smooth and creamy.
8. Serve immediately while hot and crispy with the aioli sauce on the side.
Perfect appetizer food and definitely not lasting long on the table 🥒✨
If you’re a fan of crispy snacks with a flavorful kick, fried pickles paired with a homemade aioli sauce are a game changer. I love making this appetizer because it’s quick to prepare and always a crowd-pleaser at gatherings or casual nights in. The key to getting that perfect crunch is thoroughly drying the pickle chips before dredging them in flour, eggs, and seasoned panko breadcrumbs. Using panko instead of regular breadcrumbs creates an extra crispy coating that holds up well during frying. For the aioli, combining mayonnaise with sriracha and a splash of lemon juice balances creaminess with a tangy, spicy edge that complements the salty, tangy pickles beautifully. You can easily adjust the heat by adding more or less sriracha depending on your spice preference. When frying, maintaining the oil temperature around 375°F ensures the pickles cook quickly and evenly without absorbing too much oil, keeping them light and crunchy. I also find that serving fried pickles immediately after frying guarantees the best texture and flavor. For variations, you might try adding a pinch of smoked paprika or cayenne to the breadcrumb mix for extra depth and smokiness or swap sriracha for chipotle hot sauce in the aioli for a smoky twist. Fried pickles make a fantastic addition to any party platter or game day menu—easy to share and hard to resist!
These look sooooo good!!!