Crispy Chickle Bites Snack (Printable Version)

Golden crispy bites of melted cheese wrapped around tangy dill pickles, ideal for snacks and gatherings.

# What You'll Need:

→ Cheese & Pickles

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

→ Coating

03 - 1 large egg
04 - 2 tablespoons 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

# How-To Steps:

01 - Pat the pickle spears dry using paper towels, then slice each spear in half crosswise to yield 16 pieces.
02 - Place a slice of cheese flat, place a pickle piece on one end, and roll tightly. Secure with a toothpick if necessary. Repeat for all pickle pieces.
03 - Whisk together the egg and milk in a shallow bowl. In another bowl, mix the panko breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll thoroughly in the breadcrumb mixture, pressing gently to ensure adhesion.
05 - Heat vegetable oil in a deep skillet to 350°F (175°C), maintaining about 1 inch of oil.
06 - Fry the bites in batches, turning occasionally, until they turn golden brown and crisp, approximately 2 to 3 minutes per batch.
07 - Transfer the fried bites to a paper towel-lined plate to drain excess oil. Remove toothpicks prior to serving. Serve immediately while hot.

# Expert Advice:

01 -
  • They hit every texture at once—crispy, gooey, tangy, savory—so nothing feels like a boring snack.
  • Seriously takes fifteen minutes start to finish, which means you can make these while guests are still taking off their shoes.
  • Gluten-free friendly, vegetarian, and so obviously delicious that nobody cares what's not in them.
02 -
  • Dry your pickles obsessively or the coating won't stick; I learned this by watching my first batch slide off into the oil like greased eels.
  • Don't skip the egg and milk mixture—some people think they can skip it and just coat in breadcrumbs, and you end up with naked, sad pickles.
  • Oil temperature matters; if it's too cool, you get soggy and oily instead of crispy, so use a thermometer if you have one.
03 -
  • Keep your oil at a steady 350°F by checking the temperature between batches and adjusting the heat if needed—consistency is what separates crispy from greasy.
  • If you're worried about the coating sliding off, chill the breaded bites in the fridge for ten minutes before frying so everything sets up and stays put.
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