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:
More Recipes You’ll Love
- Fermented Lemon Pepper Fries Fried in Duck Fat
- The Best Fried Pickle Dipping Sauce Made with Pickle Brine
- How to Make Fermented Ketchup in Under 10 Minutes
- Jalapeño Cheddar Burgers with Cilantro Lime Mayo
Crispy Gluten Free Fried Pickles (Fried in Tallow)
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: appetizer
- Method: frying
- Cuisine: american
Ingredients
Egg Wash
- 2 large eggs
- 3 tablespoons water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Flour Mix
- 1 cup organic corn masa (nixtamalized)
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- a pinch of cayenne
Bread Crumbs
- 3 slices gluten free bread (or sourdough if you aren’t GF)
Pickles
- 16 ounces fermented dill pickle chips
- Beef tallow (or lard, or duck fat)
Instructions
- Preheat your oven to 350° F.
- In a medium bowl, whisk together the egg wash ingredients.
- In a separate medium bowl, whisk together the dry flour mix ingredients.
- Cube 3 slices of gluten free bread and toast in the oven for about 10-15 minutes until dry and crumbly. Remove the bread from the oven (but leave the oven on) and let the bread cool completely.
- Pulse the bread in a food processor to make GF bread crumbs. Place the bread crumbs in a separate medium bowl.
- At this point, you should have three bowls, one with the flour mix, one with the egg wash, and one with bread crumbs.
- Drain the pickles from the brine and pat dry with paper towels.
- Place the pickles in a single layer on a parchment paper lined baking sheet.
- Place the pickles in the oven for 10 minutes to dry them out just a little bit.
- Take the pickles out of the oven and let them cool for five minutes.
- Heat enough tallow in a medium-deep pot to be about 3 inches deep. Heat to about 350° F.
- Dredge the pickles through the eggwash shaking off any excess.
- Then toss them in the flour mix, shaking off any excess.
- Then dip them in the eggwash again, coating well and shaking off any excess egg.
- Then toss them in the bread crumbs until they are fully coated in bread crumbs.
- Using a fry strainer, gently place all the breaded pickles into the hot oil. Cook for about 8 minutes, until they are golden brown and crispy.
- Strain from the hot oil and place on a paper towel lined baking sheet.
- Serve with the best fried pickle dipping sauce.
