Crispy Chickle Bites Snack

# What You Need:

01 - 8 large dill pickle spears, patted dry

02 - 16 slices mozzarella cheese

03 - 1 large egg

04 - 2 tablespoons milk

05 - 1 cup gluten-free panko breadcrumbs

06 - 1/2 teaspoon garlic powder

07 - 1/2 teaspoon smoked paprika

08 - 1/4 teaspoon black pepper

09 - Vegetable oil, for frying

01 - Pat the pickle spears completely dry with paper towels. Cut each spear in half crosswise to create 16 pieces.

02 - Lay out a slice of cheese. Place a pickle piece on one end and roll tightly; secure with a toothpick if needed. Repeat for all pickles.

03 - In a shallow bowl, whisk together the egg and milk. In another bowl, combine breadcrumbs, garlic powder, smoked paprika, and black pepper.

04 - Dip each cheese-wrapped pickle into the egg mixture, then roll in breadcrumbs to coat evenly. Press gently to help crumbs adhere.

05 - Heat 2.54 cm (1 inch) of vegetable oil in a deep skillet to 350°F (175°C).

06 - Fry the bites in batches, turning occasionally, until golden brown and crispy, approximately 2 to 3 minutes per batch.

07 - Drain on a paper towel–lined plate and remove toothpicks before serving. Serve hot.

01 -

They hit every craving at once: salty, cheesy, crispy, and tangy in one bite.
Takes barely half an hour from start to serving, which means you can make them right before game night.
Even if you mess up the rolling, they still taste incredible once they hit the hot oil.

02 -

Wet pickles will cause your oil to splatter dramatically—drying them thoroughly is the one step you cannot skip.
If your cheese starts leaking out during frying, your oil isn't hot enough; the coating needs to seal fast.

03 -

Keep your oil between 350 and 360°F for the best balance of crispy exterior and melted interior—too cool and they get greasy, too hot and the outside burns.
Toss a tiny test piece of breadcrumb into the oil first; if it sizzles immediately and floats, you're ready to fry.