Crispy Chickle Bites Snack (Printable Version)

Golden fried cheese-wrapped dill pickles delivering a crispy, tangy snack perfect for any occasion.

# 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 - ½ teaspoon garlic powder
07 - ½ teaspoon smoked paprika
08 - ¼ teaspoon black pepper

→ For Frying

09 - Vegetable oil, sufficient for 1 inch depth in skillet

# How to Make It:

01 - Pat dill pickle spears dry with paper towels, then cut each spear in half crosswise to yield 16 pieces.
02 - Place a slice of mozzarella cheese flat, position a pickle piece on one end, and roll tightly. Secure with toothpicks if needed. Repeat for all 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 in the egg mixture, then roll thoroughly in the breadcrumb mixture, pressing gently to adhere.
05 - Heat vegetable oil to a depth of 1 inch in a deep skillet over medium-high heat until it reaches 350°F (175°C).
06 - Fry coated pickle bites in batches, turning occasionally, for approximately 2 to 3 minutes or until golden brown and crisp.
07 - Remove bites with a slotted spoon and drain on paper towels. Remove toothpicks before serving. Serve warm.

# Expert Tips:

01 -
  • They taste indulgent but come together in under 30 minutes with ingredients you probably already have.
  • The contrast of crispy breading, gooey cheese, and briny pickle is genuinely addictive—people always ask for the recipe.
  • They work for literally any occasion: weeknight snacking, impressing guests, or taming hunger before dinner.
02 -
  • Moisture is the enemy—wet pickles will spatter and create soggy, disappointing bites, so dry them thoroughly and don't skip that step no matter how rushed you are.
  • Cold cheese from the fridge sometimes doesn't melt all the way through before the outside gets crispy, so let your cheese sit out for a few minutes before wrapping if you have time.
  • Oil temperature matters more than you'd think; too low and they absorb oil and taste heavy, too high and you'll burn the outside before the cheese melts.
03 -
  • Make these ahead and freeze them uncooked; they go straight from freezer to hot oil with no thawing needed, which is perfect for unexpected guests or when you want impressive appetizers with zero last-minute stress.
  • A meat thermometer stuck into the center of a bite while it's in the oil tells you when the cheese inside is actually melted, which takes the guesswork out of timing.
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