Crispy Chickle Bites (Print View)

Golden fried dill pickle bites wrapped in melted cheese for a crispy, tangy snack.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • The contrast between crispy panko, gooey melted cheese, and briny pickles hits every flavor note in one perfect bite.
  • Takes just 30 minutes from start to finish, so you can impress people without planning ahead.
  • Gluten-free without tasting like a compromise, which honestly shocked even me.
02 -
  • Moisture is your enemy; those pickles must be completely dry before rolling or the cheese slides and the coating won't adhere.
  • Oil temperature is crucial; too hot and the outside burns while the cheese doesn't melt, too cool and they come out greasy instead of crispy.
  • Don't skip pressing the breadcrumbs onto the wet surface—that gentle pressure is what creates a golden shell instead of loose crumbs floating away.
03 -
  • Use a deep skillet instead of a shallow one so oil doesn't splash everywhere and you have better control over your bites while frying.
  • Remove toothpicks before serving unless you want someone to accidentally bite plastic, which I discovered the hard way once.
  • If your cheese starts leaking out during frying, your oil might be too hot; dial it back slightly for the next batch and watch the temperature.
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