These crispy gluten-free fried pickles are the perfect addition to your game day party food! Juicy dill pickles coated in seasoned gluten-free breadcrumbs then baked in the oven or air fryer for easy prep. A dill-icious and impressive, restaurant-quality appetizer!
Deep fried pickles were always my go-to restaurant appetizer for years! Of course, now being gluten-free, that option rarely ever exists. Insert these crispy gluten-free oven fried pickles, with an air fryer option!
These fried pickles are crispy, garlicky, and packed with flavour, all without the excess oil from frying. Featuring dill pickle spears tossed in gluten-free flour, egg wash, and then seasoned gluten-free breadcrumbs, this game day appetizer is super easy to prep ahead of time. They can even be frozen for up to 3 months and cooked when the pickle craving strikes.
Perfect for game day, the super bowl, or a bbq get together, these gluten-free oven fried pickles are sure to be a hit among your guests! Keep reading to learn how to make them.
Jump to:
Why You'll Love This Recipe
- Super easy to make ahead. Bread the pickles and keep them in the freezer to cook when the craving strikes.
- Restaurant quality, without all the oils. These gluten-free oven fried pickles have all the crunch and flavour of dining out, but you get to control the ingredients. This recipe is purposely oven baked or air fried to reduce the amount of oil and mess.
- Allergy-friendly. This recipe is gluten-free, easily dairy-free, and nut-free. No one will ever guess it though!
What is an Oven Fried Pickle?
An oven fried pickle is basically a baked, breaded pickle. Deep Fried Pickles are typically what you'd see on a restaurant menu. This recipe just isn't deep fried! Or fried at all. For whatever reason, Baked Pickles just doesn't have the same ring to it. These gluten-free oven fried pickles have all the flavour, less of the oil and mess.
What is an Air Fryer?
Air frying is one of the recommended cooking methods for this recipe.
An air fryer is a small countertop appliance that is basically a mini convection oven. It can cook food quickly and with minimal oil by circulating hot air. It often contains an inner basket with holes to allow for this circulation.
Air fryers are great for making healthier versions of your favourite foods, since less oil is needed to get that "crispiness". Use it to bake, toast, reheat, cook, etc. Basically if you can bake it in the oven, you can air fry it, and probably much faster.
I will say that it's worth it to get a larger size if you have space for it. Multiple batches are often required if you're doing larger quantities in an air fryer. This is the one I have and I love it! I highly recommend adding an air fryer to your kitchen appliance repertoire.
Try more of my air fryer recipes such as Gluten-Free Mozzarella Sticks, Gluten-Free Jalapeño Poppers, Gluten-Free Zucchini Fries, and more!
Note: Be careful with gluten cross-contamination in any small appliance like an air fryer. Air fryers have dozens of tiny holes for the hot air to circulate. That is the perfect place for gluten particles to hide. If you are celiac or have a severe gluten intolerance, please look into having your own dedicated gluten-free air fryer.
Ingredients
Here is everything you'll need to make these gluten-free oven fried pickles:
- Dill pickle spears & reserved pickle juice: Use large kosher dill pickles. You can either buy them in spears or purchase whole pickles and slice them lengthwise yourself.
- Any gluten-free flour: Use what you have. Rice flour or tapioca starch recommended.
- Egg: For binding the breadcrumbs to the pickles.
- Milk: Use dairy-free if preferred. The milk adds flavour and also helps the breadcrumbs stick to the pickle.
- Spices: Lots of seasoning helps to flavour these fried pickles.
- Gluten-free breadcrumbs: Aurora gluten-free breadcrumbs are my favourite.
- Avocado oil or cooking spray: Use enough to drizzle on the pickles before baking. Since we aren't frying them, a little oil will help the pickles crisp nicely.
- Ranch dressing: This is my favourite dipping sauce for the fried pickles. If you're making these dairy-free, try Daiya dairy-free ranch dressing.
- Parsley or fresh dill: To garnish.
Substitutions
While this recipe was developed with optimal ingredient pairings, here are a few substitution suggestions if required:
- Flour: Feel free to use any gluten-free flour you have—all purpose, rice flour, tapioca starch, anything will do.
- Milk: Regular, almond milk, cashew milk, any one will do. You may want to avoid strong-flavoured milks like coconut.
- Egg: The egg is quite essential in binding the breadcrumbs to the pickles. However, if you are vegan, it could be possible to omit the egg and substitute a higher volume of milk. Note that the breadcrumbs may slide off easier, but it will still be delicious!
- Spice: Add paprika, cayenne, or chili flakes to the breadcrumb for some heat.
- Oil: Just a little bit of oil is used to crisp up the coating while baking. Use cooking spray, avocado oil, olive oil, or really any spray/oil you have.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Place the dill pickle spears on paper towels to absorb excess moisture. While they sit, set up the breading station.
Place the gluten-free flour in one bowl, the egg, milk, pickle juice, and half of the spices whisked together in a second bowl, and the breadcrumbs with the other half of the spices in a third bowl. Prepare a large plate or baking sheet with parchment paper.
(2) Pat the pickles dry before beginning. One at a time, take a pickle spear and completely coat it in the gluten-free flour.
(3) Then dip the floured pickle in the egg mixture, flipping to coat all sides. Let the excess liquid drip off and place the pickle in the breadcrumb bowl.
(4) Sprinkle with breadcrumbs and gently pat on all sides so the pickle is fully breaded. If you want extra crispy pickles, dip the breaded pickle back in the egg mixture, then in the breadcrumbs again.
(5) Place on the baking sheet and repeat with the rest of the pickle spears.
To avoid sticky breadcrumbs, try using the “wet hand, dry hand” technique, where one hand is reserved for dipping the pickle in the flour and breadcrumbs, and the other coats it in the egg.
Once all pickles are breaded, place the baking sheet in the freezer for at least 30 minutes for the breading to solidify.
Feel free to make the pickles ahead and keep them in the freezer for when you're ready to bake. If so, freeze the pickles solid on the baking sheet, about 2 hours, then transfer to a closed container to keep in the freezer for up to 3 months.
Air Fryer Instructions
(6) Preheat the air fryer to 375ºF. Spray the basket with avocado oil or cooking spray. Place the pickles in the basket with 1-2cm of space between them. You may have to do multiple batches. Spray the tops of the pickles with oil. Air fry for 13-15 minutes until crispy. They may need a few extra minutes if completely frozen.
Oven Instructions
(7) Preheat the oven to 425ºF. Arrange the pickles on a wire rack on top of a baking sheet. Drizzle with avocado oil or cooking spray. Bake for 15-20 minutes until crisp. They may need a few extra minutes if completely frozen.
Remove to a platter and serve immediately with ranch dressing and a garnish of parsley or fresh dill. Enjoy!
How to Serve
There are so many ways to enjoy gluten-free oven fried pickles. Here are some suggestions for how to serve them:
- Plain. Enjoy crispy air fried pickles on their own.
- With ranch dressing. This is my dipping sauce of choice. It pairs with the dill flavour so well! Use a dairy-free ranch if preferred.
- With chipotle mayo. What is chipotle mayo not good with? Nothing. Dip your pickles into this spicy option!
- Alongside other game day apps. These oven fried pickles will be delicious alongside some other gluten-free football apps such as Gluten-Free Salsa Pinwheels, Dairy-Free Spinach Dip, Gluten-Free Taquitos, and more. Check out all of my gluten-free appetizer recipes here!
Make Ahead
Feel free to prepare the fried pickles ahead of time. Flash freeze on the baking sheet until solid, about 2 hours. Then transfer to an airtight container and freeze for up to 3 months. Bake according to instructions, plus a few minutes.
Storage
Cooked pickles can be stored in the fridge for up to 2 days. Reheat in the air fryer at 375ºF or the oven at 425ºF for a few minutes until crispy again. Note that the breading may become soggy and flake off more easily. They will still be delicious!
Freezing after cooking is not recommended because pickles will become soggy.
Expert Tips
- Dry the pickles very well. The dryer the pickles, the better the breadcrumbs will stick. Dry thoroughly with a paper towel and coat well in flour.
- Season the egg mixture and the breadcrumbs. We want flavour in every step!
- Use the "wet hand, dry hand" method. To avoid sticky breadcrumbs and fingers, use one hand for dipping the pickle in the flour and breadcrumbs, and the other hand for coating it in the egg.
- Let the breaded pickles chill. Don't touch them! Once they're all breaded, place them in the freezer to solidify.
- Bake until super crispy. You want them to be golden and feel firm to the touch.
- Enjoy with dipping sauce. Ranch is my personal favourite, it pairs so well with the dill and garlic flavours.
Frequently Asked Questions
Normally, no! Not unless we make them ourselves.
This recipe is designed to be oven baked or air fried to minimize the oil, but you could surely fry these pickles. Let the pickles sit at room temperature for 20 minutes after breading (do not freeze). Heat a neutral oil like avocado oil in a deep pot on medium heat. Fry 2-3 pickles at a time for about 2 minutes per side, until golden. Let them rest on a paper towel-lined plate for 2 minutes then serve with dipping sauce.
Absolutely, simply go through the breading process, flash freeze the pickles on a baking sheet, and keep the pickles in the freezer in an airtight container until you're ready to cook and serve (max 3 months).
Yes, fried pickles are a great appetizer to make ahead and freeze. It's important that you freeze them before cooking, though. Flash freeze the breaded pickles on a baking sheet until solid, about 2 hours. Then transfer to an airtight container and freeze for up to 3 months. It is not recommended to freeze cooked pickles, as they can go soggy.
To cook pickles from frozen (previously uncooked):
Bake in the oven at 425ºF for 15-20+ minutes, until crisp and golden. OR
Air fry at 375ºF for 13-15+ minutes, until crisp and golden.
Pickles that have been cooked and not eaten can be stored in the fridge overnight. Reheat in the oven or air fryer for a few minutes until crisp.
There you've made these delicious crispy gluten-free oven fried pickles (or air fried)! This recipe is quick, easy, and most important delicious. The perfect appetizer for a football game day or bbq get together. Find more gluten-free appetizer recipes below!
More Gluten-Free Apps:
- Easy Gluten-Free Jalapeño Poppers
- Gluten-Free Mozzarella Sticks
- Vegan Buffalo Cauliflower Wings
- Gluten-Free Onion Rings
More Gluten-Free Apps You'll Love
Have you made these gluten-free fried pickles? I'd very much appreciate it if you leave a 5-star review ⭐️⭐️⭐️⭐️⭐️below and tag me on instagram @livglutenfree!
Recipe
Easy Gluten-Free Fried Pickles
Equipment
- Air Fryer optional
Ingredients
- 12 dill pickle spears
- ¼ cup any gluten-free flour rice flour or tapioca starch recommended
- 1 egg
- ⅓ cup milk use dairy-free if preferred
- 2 tablespoon pickle juice
- 2 teaspoon dried dill
- 2 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup gluten-free breadcrumbs
- 2 tablespoon avocado oil or cooking spray enough to drizzle on the pickles before baking
- 1 cup ranch dressing
- parsley or fresh dill to garnish
Instructions
- Place the dill pickle spears on paper towels to absorb excess moisture. While they sit, set up the breading station. Place the gluten-free flour in one bowl, the egg, milk, pickle juice, and half of the spices whisked together in a second bowl, and the breadcrumbs with the other half of the spices in a third bowl. Prepare a large plate or baking sheet with parchment paper.
- Pat the pickles dry before beginning. One at a time, take a pickle spear and completely coat it in the gluten-free flour. Then dip the floured pickle in the egg mixture, flipping to coat all sides. Let the excess liquid drip off and place the pickle in the breadcrumb bowl. Sprinkle with breadcrumbs and gently pat on all sides so the pickle is fully breaded. If you want extra crispy pickles, dip the breaded pickle back in the egg mixture, then in the breadcrumbs again. Place on the baking sheet and repeat with the rest of the pickle spears.To avoid sticky breadcrumbs, try using the “wet hand, dry hand” technique, where one hand is reserved for dipping the pickle in the flour and breadcrumbs, and the other coats it in the egg.
- Once all pickles are breaded, place the baking sheet in the freezer for at least 30 minutes for the breading to solidify. Feel free to make the pickles ahead and keep them in the freezer for when you're ready to bake. If so, freeze the pickles solid on the baking sheet, about 2 hours, then transfer to a closed container to keep in the freezer for up to 3 months.
- Oven Instructions: Preheat the oven to 425ºF. Arrange the pickles on a wire rack on top of a baking sheet. Drizzle with avocado oil or cooking spray. Bake for 15-20 minutes until crisp. They may need a few extra minutes if completely frozen.Air Fryer Instructions: Preheat the air fryer to 375ºF. Spray the basket with avocado oil or cooking spray. Place the pickles in the basket with 1-2cm of space between them. You may have to do multiple batches. Spray the tops of the pickles with oil. Air fry for 13-15 minutes until crispy. They may need a few extra minutes if completely frozen.
- Remove to a platter and serve immediately with ranch dressing and a garnish of parsley or fresh dill. Enjoy!
Notes
- Flour: Use any gluten-free flour you have—all purpose, rice flour, tapioca starch, anything will do.
- Milk: Regular, almond milk, cashew milk, any one will do. You may want to avoid strong-flavoured milks like coconut.
- Egg: The egg is quite essential in binding the breadcrumbs to the pickles. However, if you are vegan, it could be possible to omit the egg and substitute a higher volume of milk. Note that the breadcrumbs may slide off easier, but it will still be delicious!
- Make Ahead: Flash freeze the breaded pickles on the baking sheet until solid, about 2 hours. Then transfer to an airtight container and freeze for up to 3 months. Bake according to instructions, plus a few minutes.
- Storage: Cooked pickles can be stored in the fridge for up to 2 days. Reheat in the air fryer at 375ºF or the oven at 425ºF for a few minutes until crispy again. Note that the breading may become soggy and flake off more easily. They will still be delicious! Freezing after cooking is not recommended because pickles will become soggy.
Let us know what you think!