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+ servings

Fried Pickles with Sriracha Ketchup

These Fried Pickles with Sriracha Ketchup are tangy sweet spicy delights - with literally 5 ingredients!
Course Appetizer
Cuisine American
Keyword Pickles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 195 kcal
Author Holly Sander


For The Fried Pickles:

  • 2 eggs
  • 1 1/2 cups panko bread crumbs
  • 3/4 cup grated Parmesan (for dairy-free or vegan-friendly version replace with an additional 3/4 cup of breadcrumbs)
  • 1 1/2 tablespoons garlic powder
  • 16 ounces of your favorite pickle chips (I like Grillo’s Hot Italian Dill Chips)

For The Sriracha Ketchup:

  • 1 cup of ketchup
  • 2 tablespoons Sriracha sauce


  1. In a round pie dish, mix the breadcrumbs, Parmesan and garlic powder.
  2. In a small bowl, beat the eggs.
  3. Lay out some paper towels on the counter, and place pickles on them to drain. Dab the pickles with more paper towel to remove most of the pickle juice.
  4. Heat canola oil to 375 degrees in a large sauté pan.
  5. Place six pickle chips in the eggs, then use a fork to pick them up, shake to remove excess egg, and drop into the breadcrumb mixture. Using a dry fork, scoop the breadcrumbs over each pickle and press each one gently to help the crumbs and cheese adhere to each pickle.
  6. With tongs carefully drop pickles into preheated oil, and fry for 30 seconds per side. When you see the edges start to get golden brown they are ready to flip.
  7. As each batch is finished cooking, place them on a cooling rack over a cookie sheet to drain and cool.
  8. Combine the sriracha and ketchup together, then serve while pickles are still warm.

Recipe Notes

You may need to lower the temperature of the burner now and then to keep the pickles from burning. Or if they aren't browning turn the temperature up.  Adjust temp as needed. Whatever you do don't leave the pickles unattended.