Description
These Hot Cheeto Fried Pickles are a spicy, crunchy appetizer perfect for parties or snacking. Crunchy dill pickle slices are coated in a crispy, flavorful crust made from crushed Flamin’ Hot Cheetos, seasoned flour, and egg wash, then fried to golden perfection. Serve with your favorite dipping sauce like ranch or spicy mayo for an irresistible, fiery treat.
Ingredients
Scale
Pickle Preparation
- 20–24 pickle slices (dill chips or spears, well-drained and patted dry)
Coating
- 2 cups Flamin’ Hot Cheetos (crushed into fine crumbs)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Wet Ingredients
- 2 large eggs
- 2 tablespoons milk
Frying
- Oil for frying (vegetable or canola)
Instructions
- Prepare the Hot Cheeto Crumbs: Place the Hot Cheetos in a food processor and pulse until they become finely crushed crumbs. If you don’t have a food processor, place the Cheetos in a sealed bag and crush them using a rolling pin until fine. Transfer the crumbs to a shallow bowl.
- Mix the Dry Ingredients: In another bowl, combine the all-purpose flour, garlic powder, and paprika. This seasoned flour will add extra flavor to the coating.
- Whisk the Egg Wash: In a third bowl, whisk the eggs with the milk until thoroughly combined. This will help the coating adhere to the pickles.
- Coat the Pickles: Working in batches, dredge each pickle slice in the seasoned flour first, ensuring it is evenly coated. Then dip the slice into the egg wash, followed by pressing it into the crushed Hot Cheetos, coating it fully. Press gently to help the crumbs stick well.
- Heat the Oil: In a deep skillet or saucepan, heat 1 to 2 inches of vegetable or canola oil to 350°F (175°C) over medium-high heat. Use a thermometer for accuracy to achieve the perfect frying temperature.
- Fry the Pickles: Carefully place the coated pickles into the hot oil in batches to avoid overcrowding. Fry each side for 1 to 2 minutes until the crust is crispy and bright red in color.
- Drain and Serve: Remove the fried pickles from the oil using a slotted spoon and place them on paper towels to drain excess oil. Serve immediately for maximum crispiness along with ranch, spicy mayo, or your favorite dipping sauce.
Notes
- Ensure the pickles are very dry before coating to prevent the crust from becoming soggy.
- You can also air fry the coated pickles at 400°F for 8 to 10 minutes, flipping halfway through for a healthier alternative.
