Crispy Chickle Bites Snack (Printable)

Golden crispy bites with tangy dill pickles wrapped in gooey melted cheese and fried to perfection.

# 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

# Directions:

01 - Pat pickle spears completely dry with paper towels and cut each 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 necessary. Repeat for all pieces.
03 - Whisk egg and milk together in a shallow bowl. In another bowl, combine breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle first into the egg mixture, then roll in the breadcrumb mixture to coat evenly, pressing gently to adhere.
05 - Heat vegetable oil to approximately 350°F (175°C) to a depth of 1 inch in a deep skillet.
06 - Fry bites in batches, turning occasionally, until golden brown and crispy, about 2 to 3 minutes per batch.
07 - Drain fried bites on paper towels, remove toothpicks, and serve warm with desired dipping sauces.

# Expert Tips:

01 -
  • They're golden, crispy on the outside, and molten in the middle—the textural contrast is genuinely addictive.
  • Takes 30 minutes total and barely any cleanup, so you can actually enjoy your guests instead of being glued to the kitchen.
  • The tangy-salty-savory combo works for anyone, whether you're serving adventurous eaters or picky ones.
02 -
  • Dry pickles are non-negotiable—I learned this the hard way when my first batch came out with soggy, separating coatings.
  • Don't overcrowd the pan; each bite needs space to get its golden exterior, and too many pieces at once makes the oil temperature plummet.
  • Cheese temperature matters more than you'd think; let them cool for just a minute before biting so you don't burn the roof of your mouth on the molten center.
03 -
  • Make the cheese-pickle rolls an hour ahead and refrigerate them; the cheese sets up and they hold together better in the oil.
  • Keep a slotted spoon nearby while frying—it's the only way to fish these out efficiently without stabbing them with a fork.
  • If you're serving a crowd, fry them in batches and keep the finished ones warm in a low oven while you finish the rest.
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