Crispy Chickle Bites Snack (Print Version)

Tangy dill pickles and melted cheese fried until golden for a savory, crisp snack loved by all.

# What You'll Need:

→ Cheese & Pickles

01 - 8 large dill pickle spears, patted dry
02 - 16 slices mozzarella cheese (or cheddar, provolone, or pepper jack)

→ Coating

03 - 1 large egg
04 - 2 tablespoons milk
05 - 1 cup gluten-free panko breadcrumbs (or regular if not gluten-free)
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

# How to Prepare:

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 pickles.
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 on a paper towel–lined plate and remove toothpicks before serving. Serve hot.

# Expert Advice:

01 -
  • They're crispy on the outside, gooey in the middle, and taste like someone figured out the ultimate comfort food hybrid.
  • Ready in 30 minutes total, which means you can pull them together while guests are still arriving.
  • Naturally gluten-free if you use the right breadcrumbs, and everyone at the table will actually want to eat them.
02 -
  • If your pickles aren't fully dry, they'll turn steamy and soft instead of letting the cheese get crispy and melty—paper towels are your best friend here.
  • The oil temperature matters more than you'd think; use a thermometer instead of guessing, or they'll either be greasy or the cheese won't melt properly.
03 -
  • Use a slotted spoon instead of tongs when frying so excess oil drains back into the pan instead of onto your plate.
  • If your cheese is sliding out of the roll, it means your pickles weren't dry enough or your oil wasn't hot enough—both are fixable on the next batch.
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