Description
Crispy and spicy Hot Cheeto Fried Pickles offer a crunchy twist on classic fried pickles. Coated in crushed Flamin’ Hot Cheetos, these pickles bring a zesty kick perfect for snacking or entertaining. Quick to prepare and irresistibly flavorful, they serve as a vibrant appetizer or snack that pairs wonderfully with cool ranch or your favorite dipping sauce.
Ingredients
Scale
Main Ingredients
- 1 (16 oz) jar dill pickle chips or slices (drained and patted dry)
- 2 cups Flamin’ Hot Cheetos (crushed into fine crumbs)
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil for frying
- Ranch or your favorite dipping sauce (for serving)
Instructions
- Prepare the coating: Pour the crushed Flamin’ Hot Cheetos into a shallow bowl or plate. Place flour in a second bowl. In a third bowl, whisk together the eggs and milk thoroughly until combined.
- Coat the pickles: Working in batches, dredge each pickle slice first in the flour, ensuring a light coating. Then dip it into the egg mixture to moisten, and finally press it firmly into the crushed Cheetos, coating both sides well for maximum crunch and flavor.
- Let the coating set: Place the coated pickles on a plate and let them rest for 5–10 minutes. This resting step helps the Cheeto coating to adhere better during frying.
- Heat the oil: In a deep skillet or saucepan, pour 1–2 inches of vegetable oil and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature accurately for perfect frying.
- Fry the pickles: Carefully add the pickles to the hot oil in batches. Fry each side for 1–2 minutes until the coating turns crispy and bright red. Be careful not to overcrowd the pan to maintain oil temperature.
- Drain excess oil: Using a slotted spoon, transfer the fried pickles to a plate lined with paper towels to drain any excess oil and keep them crispy.
- Serve: Serve the Hot Cheeto Fried Pickles hot with ranch dressing or your favorite dipping sauce for a spicy, crunchy treat.
Notes
- For a baked alternative, place the coated pickles on a wire rack over a baking sheet and bake at 425°F (220°C) for 12–15 minutes until crispy.
- You can also air fry the pickles at 400°F (200°C) for 8–10 minutes as a healthier option with a similar crunch.
- Use paper towels to pat dry the pickles well before coating to prevent sogginess.
- Adjust frying time slightly depending on thickness of pickle slices for optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6–8 pickles
- Calories: 230
- Sugar: 1g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
