Crispy Chickle Bites Snack

# What You Need:

→ Cheese & Pickles

01 - 8 large dill pickle spears, patted dry

02 - 16 slices mozzarella cheese

→ Coating

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

→ For Frying

09 - Vegetable oil, for frying

# How-To:

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 pickle pieces.

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

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

05 - Heat 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, about 2 to 3 minutes per batch.

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

# Expert Advice:

01 -

They're addictive in the best way—crispy outside, melty inside, with that unexpected pickle tang that keeps you reaching for more.
Takes just 30 minutes from start to finish, so you can pull these off even when friends text last-minute.
Naturally gluten-free if you use the right breadcrumbs, and vegetarian too, so they work for almost any crowd.

02 -

Don't skip drying the pickles—I learned this the hard way when my first batch turned out soggy instead of crispy.
The oil temperature is everything; too cool and they're greasy, too hot and the outside burns before the cheese melts.

03 -