Crispy Chickle Bites Snack (Print)

Tangy dill pickles wrapped in melted cheese, fried crisp for a golden, savory bite.

# Components:

→ Cheese & Pickles

01 - 8 large dill pickle spears, patted dry
02 - 16 slices mozzarella cheese

→ Coating

03 - 1 large egg
04 - 2 tablespoons whole 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 pickle spears completely dry using paper towels. Cut each spear in half crosswise to yield 16 pieces.
02 - Lay a slice of cheese flat, place a pickle piece on one end, and roll tightly. Secure with a toothpick if needed. Repeat for all pieces.
03 - Whisk together egg and milk in a shallow bowl. 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 adhere crumbs evenly.
05 - Heat one inch of vegetable oil in a deep skillet to 350°F (175°C).
06 - Fry bites in batches, turning occasionally, until golden brown and crispy, about 2 to 3 minutes per batch.
07 - Drain fried bites on paper towels. Remove toothpicks before serving hot.

# Expert Advice:

01 -
  • They're impossibly easy to make but taste like you spent hours in a kitchen somewhere mysterious.
  • That moment when you bite through the crispy coating and the cheese pulls with the tangy pickle is genuinely addictive.
  • Gluten-free option built right in, so everyone at your gathering actually gets to eat them.
  • Fifteen minutes of prep, and you're basically done before people even realize you're cooking.
02 -
  • The cheese will leak out if your oil isn't hot enough, and those leaks will burn and stick to your pan—I learned this the hard way on my second batch.
  • Letting the cheese-wrapped pickles sit in the fridge for ten minutes before coating helps everything set and prevents the cheese from escaping during frying.
  • Once they're fried, they start losing their crispiness within minutes, so timing your frying to when people are actually ready to eat is crucial.
03 -
  • If your cheese-wrapped pickles feel loose before coating, a quick ten-minute chill in the freezer firms everything up and makes them much easier to handle.
  • The moment you smell that first batch getting golden, that's when your oil is hitting its stride—use that sensory cue to time the rest of your batches.
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