Hot Fried Pickle Spirals Recipe
Introduction
Hot Fried Pickle Spirals are a crispy, tangy snack perfect for game day or any casual get-together. These spiraled pickles are coated in a spicy tortilla chip crust and fried until golden. Serve them warm with ranch dressing for an irresistible treat.
Ingredients
- 4 whole dill pickles
- Kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 cup crushed thick tortilla chips
- Vegetable oil, for frying
- 2 tablespoons hot sauce, such as Cholula
- Ranch dressing, for serving
Instructions
- Step 1: Pat the pickles dry with paper towels. Insert a skewer or chopstick lengthwise through the center of each pickle. Holding a sharp knife at a 90-degree angle, cut crosswise through the pickle while slowly rotating the skewer to create a spiral.
- Step 2: Arrange the flour, beaten egg, and crushed tortilla chips on three separate dinner plates. Mix the hot sauce into the crushed tortilla chips to coat evenly. Working with one pickle at a time, lightly dust it with flour, then dip in the egg, making sure to get the egg into all the crevices. Press the pickle into the tortilla chips to coat thoroughly.
- Step 3: Heat about 1 inch of vegetable oil in a large deep-sided skillet over medium heat until it begins to bubble. Fry the coated pickles in batches, turning occasionally, until they are golden and crispy, about 2 minutes per pickle. Drain on paper towels.
- Step 4: Drizzle the hot fried pickles with extra hot sauce and serve warm alongside ranch dressing for dipping.
Tips & Variations
- For extra crunch, use double crushed tortilla chips or add a pinch of cayenne pepper to the coating mix for more heat.
- If you prefer, substitute dill pickle spears instead of whole pickles for easier spiraling.
- Serve with your favorite dipping sauces like blue cheese or spicy mayo as an alternative to ranch.
Storage
Store leftover fried pickle spirals in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350°F oven for 8–10 minutes to restore their crispiness. Avoid microwaving to keep them crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these without frying?
You can bake the coated pickles at 400°F for about 15 minutes, turning halfway through, but frying provides the best crisp texture.
What type of pickles work best?
Dill pickles with a firm texture work best as they hold up well during frying and provide a nice tangy flavor.
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Hot Fried Pickle Spirals Recipe
- Total Time: 25 minutes
- Yield: 4 servings (1 pickle spiral per serving) 1x
Description
Crispy, flavorful hot fried pickle spirals perfect as a spicy appetizer or snack. Tangy dill pickles are spiral-cut, coated in a zesty hot sauce-tossed tortilla chip crust, and fried to golden perfection, served alongside cool ranch dressing for dipping.
Ingredients
Scale
Pickle Spirals
- 4 whole dill pickles
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Breading & Coating
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 cup crushed thick tortilla chips
- 2 tablespoons hot sauce (such as Cholula)
Frying
- Vegetable oil, for frying (about 1 inch deep in skillet)
Serving
- Ranch dressing, for serving
Instructions
- Prepare the pickles: Pat the dill pickles dry thoroughly with paper towels to remove excess moisture. Insert a skewer or chopstick lengthwise through the center of each pickle for stability. Holding a sharp knife at a 90-degree angle to the pickle, make crosswise cuts starting at the bottom, slowly rotating the pickle along the skewer to create a spiral cut. Season the spirals lightly with kosher salt and freshly ground black pepper.
- Set up breading stations: Place the all-purpose flour on one plate, the beaten egg on a second plate, and the crushed tortilla chips mixed with 2 tablespoons of hot sauce on a third plate, stirring well to evenly coat the chips with the hot sauce. This hot chip coating adds a spicy crunch to the fried pickles.
- Coat the pickles: Working one pickle at a time, lightly dredge each spiral in the flour, shaking off excess. Next, roll the floured pickle through the beaten egg, ensuring the egg gets into all crevices of the spiral for maximum adhesion. Finally, press and roll the pickle thoroughly in the hot sauce–seasoned tortilla chips until fully coated. Use your fingers to help the chip crumbs adhere well to the pickle surface.
- Fry the pickles: In a large, deep-sided skillet, pour vegetable oil to about 1 inch depth and heat over medium heat until shimmering and bubbles begin to form around a test piece of breadcrumb (approximately 350°F). Fry the coated pickle spirals in batches, turning occasionally, for about 2 minutes per pickle or until a golden crispy crust forms. Avoid overcrowding the skillet to maintain oil temperature. Remove with tongs and drain on paper towel–lined plates to remove excess oil.
- Serve: Drizzle additional hot sauce over the fried pickle spirals for extra spice if desired. Serve warm immediately with a side of cool ranch dressing for dipping, balancing the heat and savoriness with creamy coolness.
Notes
- Ensure pickles are well dried before breading to help the coating stick better and prevent sogginess.
- Use thick tortilla chips for coating to get a crunchy texture; finely crushed chips may fall off during frying.
- Adjust hot sauce amount in the chip coating to your preferred spice level for milder or spicier results.
- Fry in small batches to keep oil temperature consistent and avoid greasy pickles.
- Serve immediately after frying for the best crispy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: fried pickles, hot fried pickles, pickle spirals, crispy fried pickles, appetizer, snack, spicy pickles
