Made with fermented dill pickles, gluten free breading, delicious seasoning, and tallow. These are the most flavorful, crispy gluten free fried pickles, perfect as an appetizer.

Gluten Free Fried Pickles

This is the absolute best gluten free fried pickle recipe, with breading that won’t fall off while frying! Now, you can also make this recipe if you aren’t gluten free.

If you aren’t avoiding gluten, use whatever flour you want and try sourdough bread crumbs instead. I love this recipe with gluten free corn masa and homemade gluten free bread crumbs. However, I’ve also tried it, with great success, with organic bread flour and sourdough bread crumbs.

How to Make Gluten Free Fried Pickles

Making perfectly crispy gluten free fried pickles is all about drying the pickles well and following the right breading steps. Here is how it goes:

Dry the pickles well
Toss in egg wash and shake off the excess
Toss in GF flour (or regular flour) and shake off the excess
Dredge through the egg wash again and shake off the excess
Toss through bread crumbs, coating all the way
Then you’re ready to fry

How to Get Breading to Stick to Pickles

The key to sticking the breading to pickles is starting with a dry pickle. For this recipe, you need to strain the pickles from the brine, then pat them dry with paper towels. Don’t forget to save the brine to make the best fried pickle dipping sauce!

I take it a step further and dry out the surface of the pickles by sticking them in the oven for a few minutes. This works so well, and you shouldn’t skip the oven step.

Besides drying out the pickles, you must also use the four-layer breading process. The layers are egg, flour, egg, then bread crumbs. This breading method works like a charm.

Breaded Pickles Fried in Tallow

I always try to avoid PUFAs and use animal fats when we eat fried foods. Frying foods in animal fats like tallow, lard, and duck fat is far healthier because the fats are more stable at high temperatures.

Animal fats also impart better flavor. As long as you do not burn the fat, you can also reuse it multiple times.

For these fried pickles, I used tallow. However, duck fat is one of my go-to animal fats for making french fries and other fried sides.

Here are my favorite animal fats to fry with:

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