Soulitinerary

Pickled Poppers made with tangy pickles and a creamy filling—an addictive, bold appetizer!

Pickled Poppers are what happen when your love for pickles meets your need for something unapologetically bold and snackable.

Ingredients For The Best Pickled Poppers

This makes about 18–22 poppers (depending on pickle size and how generous you are with filling).

The Pickle Base

• Dill pickle chips or slices – about 22–26 slices, thick-cut. Go for “sandwich stackers” or thick chips. Thin ones go floppy.
• Jalapeños – 2–3, very finely minced (seeds removed for mild, left in for heat). This is where the popper part shows up.

The Creamy Filling (Thick, Not Runny)

• Cream cheese – 8 oz, softened
• Shredded sharp cheddar – 1 cup
• Grated Parmesan – ⅓ cup
• Garlic powder – 1 teaspoon
• Onion powder – ½ teaspoon
• Smoked paprika – ½ teaspoon
• Black pepper – ½ teaspoon
• Dill (fresh chopped or dried) – 1 teaspoon
• Pickle juice – 1 teaspoon (yes, just one). This boosts the pickle flavor without making the filling watery.

The Crunchy Coating

• All-purpose flour – ¾ cup
• Cornstarch – ¼ cup. This makes the coating crisp and light instead of bready.
• Eggs – 2
• Milk or buttermilk – 2 tablespoons
• Panko breadcrumbs – 2 cups
• Crushed kettle chips (optional but legendary) – ½ cup. Adds a salty crunch that screams snack-bar perfection.
• Cajun seasoning or seasoned salt – 1 teaspoon
• Dried parsley – 1 teaspoon

For Frying (Or Baking/Air Frying)

• Neutral oil (peanut/canola/vegetable) – enough for 1½–2 inches in the pot
• Optional: cooking spray for baking/air frying

The Dip That Makes Them Disappear Faster

You don’t need a dip… but you’ll want one.

Quick Dill Ranch Dip

• Sour cream – ½ cup
• Mayo – ¼ cup
• Ranch seasoning – 1 tablespoon
• Pickle juice – 1 teaspoon
• Chopped dill or parsley – 1 tablespoon. Stir until smooth. Chill while you cook. The flavor gets better when it sits, like all good gossip.

A Few Non-Negotiables (So Your Poppers Don’t Explode)

Here’s what I’ve learned from making these like an adult with responsibilities:

• Dry the pickles properly. Moisture is the enemy of crisp coating.
• Use thick pickle slices. Thin slices collapse and make sad poppers.
• Make the filling thick. Runny filling leaks and burns in oil.
• Double bread them. One coat is cute. Two coats is reliable.
• Chill before frying. Cold poppers hold their shape and stay sealed.

Now let’s build them the right way!

From Brine To Bite: How To Build Pickled Poppers That Stay Crispy

1. Prep The Pickles Like You’re About To Win An Award

• Lay your pickle slices on a paper towel-lined tray in a single layer.
• Pat the tops with another paper towel and press gently, like you’re blotting lipstick.
• Let them sit for 10 minutes so the surface moisture dries out.
• Pat them one more time right before filling.
• If you skip this, the coating slides off later like a bad decision.

2. Make The Filling Thick, Scoopable, And Slightly Addictive

• In a bowl, add softened cream cheese. Stir it until it’s smooth and spreadable—no lumps.
• Add cheddar and Parmesan and mix until combined. This turns the filling into a thick paste, not a dip.
• Add garlic powder, onion powder, smoked paprika, black pepper, and dill. Mix again.
• Add minced jalapeños. Stir thoroughly so every bite gets a little heat.
• Add 1 teaspoon pickle juice. Mix well and stop.
• You’re not making soup. You’re making a filling that holds shape.

Texture check: Scoop a spoonful and turn the spoon sideways. The filling should cling and hold, not slide off.

3. Fill The Pickles Without Making A Mess

• Flip half your pickle slices so they’re ready to become “bottoms.”
• Add about ½ to 1 teaspoon filling on each bottom slice.
• Spread it gently to the edges but don’t overfill. Overfilling is how cheese escapes.
• Place another pickle slice on top like a little sandwich.
• Press lightly so it seals and sits flat.
• You just made tiny pickle popper coins. They already smell dangerous.

4. Chill Them So They Hold Their Shape Like Champions

• Place the filled pickle sandwiches on a tray lined with parchment.
• Freeze for 20 minutes or refrigerate for 45 minutes.

Freezing for 20 minutes is my favorite move because it:

• Makes breading cleaner
• Helps coating stick
• Prevents blowouts in the fryer
• This one step makes you look like you’ve been doing this for years. Because you have now.

The Coating Assembly Line (This Is Where Crisp Happens)

1. Set Up The 3-Bowl Breading Station

Get three bowls:

• Bowl 1 (Dry Base): Flour + cornstarch + a pinch of salt + pinch of pepper
• Bowl 2 (Egg Mix): 2 eggs + 2 tablespoons milk/buttermilk whisked smooth
• Bowl 3 (Crunch Coat): Panko + crushed chips (if using) + Cajun seasoning + parsley

Mix each bowl well. You want the seasoning evenly distributed so every bite tastes intentional.

2. Double-Coat For The “No-Leak” Seal

Work with a few at a time so they stay cold.

For each popper:

• Dredge in flour mix. Coat every surface. Tap off extra—too much flour makes gummy patches.
• Dip into egg mix. Let excess drip off for 2 seconds.
• Press into breadcrumb mix. Press firmly. Don’t sprinkle—press. This makes it stick.
• Dip again into egg mix quickly.
• Press again into breadcrumbs for a second coat.
• Place back on tray. Once all are coated, chill again for 10 minutes while you heat oil. This helps the coating bond.

Frying: The Crispest, Most Iconic Version

1. Heat Oil Correctly (The Difference Between Crisp And Grease)

• Use a heavy pot or deep skillet. Add 1½ to 2 inches of oil.
• Heat to 350°F (175°C). Use a thermometer if you have one.

No thermometer? Drop a few breadcrumbs in:

• If they sizzle immediately and float, oil is ready.
• If they brown instantly, oil is too hot.
• If they sink and sit there, oil is too cold.
• Oil temp is your best friend. Too hot burns. Too cold makes them greasy.

2. Fry In Batches Like A Calm Person

• Fry 4–6 poppers at a time. Don’t crowd the pot. Crowding drops oil temp fast.
• Fry for 2 to 3 minutes per side, turning gently with tongs.
• Watch for deep golden brown and crisp texture.
• Remove to a wire rack over a tray (best) or paper towels (fine).
• Sprinkle with a tiny pinch of salt while hot.
• Rest them for 2 minutes before biting. The inside is lava-cheese. Respect it.

Air Fryer And Oven Options (Still Great, Still Crisp)

Air Fryer Method

• Preheat air fryer to 400°F (200°C).
• Spray poppers lightly with cooking spray on both sides.
• Air fry 8–10 minutes, flipping halfway, until golden and crisp.
• Let rest 2 minutes before serving.

Oven Method

• Preheat oven to 425°F (220°C).
• Place poppers on a wire rack set over a baking sheet for airflow.
• Spray tops lightly with cooking spray.
• Bake 14–16 minutes, flipping at the halfway point.
• Broil 1 minute at end if you want extra color.

How To Serve Pickled Poppers Like You Know What You’re Doing!

• Serve hot, crisp, and freshly fried if possible.
• Put dip in a bowl and sprinkle dill on top like you’re fancy.
• Add lemon wedges on the side—bright acidity makes them pop even more.
• If serving for a party, keep them warm on a sheet pan in a 200°F oven for up to 30 minutes.

Once you make Pickled Poppers like this—crispy, sealed, gooey, and loud with pickle tang—you’ll stop calling them “a snack” and start calling them “the reason people keep showing up to your kitchen.”