Crispy Chickle Bites Snack (Printable)

Golden bites featuring dill pickles wrapped in melted cheese and fried to crispy perfection.

# 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, enough to fill a skillet with 1 inch depth

# Directions:

01 - Dry dill pickle spears thoroughly using paper towels and cut each spear in half crosswise to yield 16 pieces.
02 - Place one slice of mozzarella cheese flat and roll a pickle piece in it tightly; secure with a toothpick if necessary. Repeat for all pieces.
03 - Whisk together the egg and milk in a shallow bowl. 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 evenly in breadcrumb mixture, pressing gently to adhere.
05 - Heat vegetable oil in a deep skillet to 350°F (175°C), about 1 inch deep.
06 - Fry the coated pickle bites in batches, turning occasionally until golden brown and crispy, approximately 2 to 3 minutes per batch.
07 - Remove bites with a slotted spoon to a paper towel-lined plate, discard toothpicks, and serve immediately hot.

# Expert Tips:

01 -
  • They hit that perfect sweet spot between salty, tangy, and rich without being heavy.
  • Fifteen minutes of prep means you can pull these together while everything else is cooking.
  • Even people who think they don't like pickles end up reaching for thirds.
02 -
  • If your pickles aren't patted completely dry, the breading will steam off and you'll lose that crispness you worked for.
  • Don't skip the toothpick—the cheese will slip right off the pickle in the hot oil if you don't secure it.
03 -
  • If your oil temperature drops when you add the bites, wait a minute before adding more—you need that sizzle to seal the coating.
  • Make the cheese-wrapped pickles ahead and refrigerate them until you're ready to bread and fry; cold cheese stays contained better.
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