Crispy Chickle Bites Snack (Printable)

Tangy dill pickles wrapped in gooey cheese, fried until golden and crispy for a savory snack.

# 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

# Directions:

01 - Pat the pickle spears completely dry with paper towels and 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 toothpicks if needed. Repeat for all pieces.
03 - In a shallow bowl, whisk together the egg and milk. In a separate bowl, combine breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll in the breadcrumb mixture, pressing gently to help crumbs adhere evenly.
05 - Pour 1 inch of vegetable oil into a deep skillet and heat 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 the fried bites on paper towels, remove toothpicks, and serve immediately while hot.

# Expert Suggestions:

01 -
  • They taste like an indulgent appetizer but come together in under 30 minutes with ingredients you probably already have.
  • One bite disappears before anyone realizes what happened, which somehow makes you feel like a genius host.
  • The contrast between the crispy, savory exterior and the creamy, tangy inside is genuinely addictive.
02 -
  • If your cheese-wrapped pickles aren't completely dry before breading, the coating won't adhere properly and you'll end up with sad, soggy bites that make you question your life choices.
  • Oil temperature is everything here, and using a thermometer instead of guessing saves you from either greasy disappointment or burnt exteriors with cold cheese interiors.
  • These are best eaten fresh and hot, though leftovers can be reheated in a 350°F oven for about 5 minutes and they'll regain their crispiness.
03 -
  • A slotted spoon is your best friend for fishing these out of hot oil without splashing, and it keeps you safer than tongs alone.
  • If you notice the breadcrumb coating looking pale, resist the urge to leave them in longer because the cheese inside will start leaking out before the outside browns.
Return