Description

A crunchy and spicy twist on classic fried pickles, Hot Cheeto Fried Pickles are coated in a seasoned flour and cornmeal mixture, dipped in beaten eggs, and encrusted with crushed Hot Cheetos before being fried to golden perfection. Served with a tangy ranch and optional hot sauce dipping sauce, this appetizer is a vibrant flavor explosion perfect for parties and snack time.

Ingredients

Scale

Pickles

1 jar of dill pickle chips (about 24 oz), drained

Coating

1 cup all-purpose flour
1/2 cup cornmeal
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp black pepper
2 large eggs, beaten
2 cups Hot Cheetos, crushed (use a food processor or place in a ziplock bag and crush with a rolling pin)

For Frying and Serving

Vegetable oil, for frying
1/2 cup ranch dressing
1 tbsp hot sauce (optional, for extra heat)

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Instructions

Prep the Pickles: Drain the dill pickle chips well and pat them dry with paper towels to remove excess moisture, which helps achieve a crispier coating when fried.
Prepare the Coatings: In a shallow bowl, mix together the flour, cornmeal, garlic powder, onion powder, smoked paprika, and black pepper. In a separate shallow bowl, beat the eggs until smooth. Place the crushed Hot Cheetos in a third shallow bowl.
Coat the Pickles: Dip each dried pickle chip first into the flour mixture, ensuring an even coating, then into the beaten eggs, and finally press into the crushed Hot Cheetos so they adhere well to each piece.
Fry the Pickles: Heat vegetable oil in a large frying pan over medium-high heat to about 350°F (175°C). Working in batches, carefully add the coated pickles without overcrowding the pan. Fry each side for 2-3 minutes until they turn golden brown and crispy.
Drain and Serve: Remove fried pickles with a slotted spoon and place them onto a paper towel-lined plate to drain any excess oil.
Prepare the Dipping Sauce (optional): Mix ranch dressing with hot sauce in a small bowl for a spicy and creamy dipping option.
Serve: Serve the Hot Cheeto Fried Pickles immediately with the dipping sauce on the side for the best flavor and crunch.

Notes

Be sure to pat the pickles very dry to avoid soggy coating.
You can adjust the spiciness by adding more or less hot sauce to the ranch dipping sauce.
Use a thermometer to maintain the oil temperature at about 350°F for best frying results.
Do not overcrowd the pan during frying to ensure even crispiness.
Leftover fried pickles are best eaten fresh but can be reheated briefly in an air fryer for crispness.