Crispy Chickle Bites Snack (Printable)

Tangy pickles wrapped in melted cheese, fried golden for a savory, crunchy snack perfect for sharing.

# What You'll Need:

→ 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 Steps:

01 - Pat dill pickle spears completely dry using paper towels. Slice each spear in half crosswise to create 16 pieces.
02 - Lay out a slice of mozzarella cheese. Place one pickle piece on one end and roll tightly, securing with a toothpick if needed. Repeat for all pieces.
03 - Whisk egg and milk together in a shallow bowl. In another bowl, combine panko breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll thoroughly in the breadcrumb mixture. Press gently to ensure adhesion.
05 - Pour vegetable oil to a depth of 1 inch into a deep skillet and heat to 350°F (175°C).
06 - Fry coated pickle bites in batches, turning occasionally, until golden brown and crispy, approximately 2 to 3 minutes per batch.
07 - Drain fried bites on paper towels. Remove toothpicks before serving. Serve warm.

# Expert Advice:

01 -
  • They're ready in 30 minutes total, perfect for when guests text that they're on the way.
  • The salty-tangy-cheesy combination hits in a way that makes people eat more than they planned to.
  • One bowl of breading mixture covers all 16 bites, so cleanup is actually kind to you.
02 -
  • The toothpick is your friend during cooking but pull it out before serving so nobody breaks a tooth, which happened to me exactly once.
  • If your bites leak cheese everywhere, your oil wasn't hot enough or you didn't roll them tight enough, so adjust next time.
  • Make sure pickles and cheese are as dry as possible before breading because moisture prevents crispiness and causes splashing oil.
03 -
  • Make these up to the breading step ahead of time and freeze them, then fry straight from frozen and add just a minute to the cooking time.
  • Keep your oil at exactly 350°F with a thermometer because it's the difference between crispy and greasy, and your guests will taste which one you chose.
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