If you’re craving a crave-worthy snack that balances crunch, spice, and a pop of tang, Hot Cheeto Fried Pickles are your absolute jackpot. Each bite is a wild dance of zippy dill pickles, a fiery, unmistakable Hot Cheeto crust, and a golden-fried finish—basically, it’s bold, addicting flavor in one colorful bite! Whether you’re looking for something show-stopping to bring to a party or you just want to take your pickle game to the next level, this is one recipe that never disappoints.
Ingredients You’ll Need
You’ll be amazed at how straightforward Hot Cheeto Fried Pickles are to put together—no fancy gadgets, just classic, honest ingredients. Each one plays a starring role in transforming the humble pickle into a fiery, crispy snack that’s impossible to resist.
- Flamin’ Hot Cheetos (1 cup, crushed): These pack the punchy heat and signature red color that makes every bite pop!
- All-purpose flour (1/2 cup): The glue that helps the coating cling and gets each pickle ready for its crispy journey.
- Cornmeal (1/2 cup): Adds extra crunch and an irresistible golden color to the crust.
- Garlic powder (1/2 teaspoon): Infuses savory depth into the breading.
- Paprika (1/4 teaspoon): Provides a smoky note and enhances that gorgeous red breading.
- Black pepper (1/4 teaspoon): Lends just the right kick of background heat.
- Cayenne pepper (1/4 teaspoon, optional): Take the fire level up if you’re a true spice lover!
- Eggs (2 large): Helps the Cheeto crumbs grab onto every inch of the pickles.
- Milk (1 tablespoon): Thins the egg for a smooth, even coating.
- Dill pickle chips (1 jar, 16 oz, drained and patted dry): The tart, juicy star of the show—make sure they’re well dried for maximum crispiness.
- Vegetable oil, for frying: Gives you that gorgeous, golden finish and crunchy texture.
How to Make Hot Cheeto Fried Pickles
Step 1: Prepare the Cheeto Coating
Let’s ignite the flavor! Start by crushing the Flamin’ Hot Cheetos in a food processor, or toss them into a zip-top bag and go to town with a rolling pin until you have bright red, fine crumbs. The finer, the better—think sand, not gravel—so the pickles get perfectly coated.
Step 2: Make the Dredging Station
Set up three shallow bowls to make your breading process seamless. In the first, mix together the flour, cornmeal, garlic powder, paprika, black pepper, and optional cayenne for that extra zing. In the second bowl, whisk together the eggs and milk to create a silky binding layer. Pour all those fiery Cheeto crumbs into the third bowl, ready for action.
Step 3: Coat the Pickles
Dry pickle chips make all the difference, so pat those dill chips as dry as possible. Working one chip at a time, dredge it first in the flour mixture, dip it fully into the egg wash, and then press it into the Cheeto crumbs, making sure every surface is covered with that bold red crunch. Line them up on a plate as you go—don’t be shy with that Cheeto coating!
Step 4: Fry to Perfection
Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat it to 350°F (175°C)—hot enough for instant sizzle. Fry the coated pickles in small batches, so they get a uniform golden color and crunch, for about 2 to 3 minutes. They should be crispy and vibrant. Use a slotted spoon to rescue each batch and let them rest on a paper towel-lined plate to drain.
Step 5: Serve While Hot
Now comes the best part—devour! Plate those Hot Cheeto Fried Pickles right away. They’re best piping hot, so dip them in cool ranch or your favorite sauce and savor every single spicy, crispy, tangy bite.
How to Serve Hot Cheeto Fried Pickles
Garnishes
Go the extra mile and scatter some fresh chopped parsley or green onions over your Hot Cheeto Fried Pickles for that pop of color and freshness. A sprinkle of extra crushed Cheetos never hurts, and if you like a creamy counterpoint, drizzle a bit of ranch or blue cheese dressing across the platter.
Side Dishes
Bring out the ultimate party platter vibes by pairing these spicy pickles with cool, creamy sides. Think celery sticks, carrot ribbons, or even a chilled coleslaw. For a backyard BBQ, serve alongside burgers or crispy chicken sandwiches—the crunchy, spicy kick is just what every main dish needs.
Creative Ways to Present
Try stacking the Hot Cheeto Fried Pickles on skewers for a playful appetizer presentation, or nestle them in mini paper cones for grab-and-go finger food. For game day, set up a DIY dipping bar with ranch, buffalo, sriracha mayo, and queso—let everyone discover their own flavor combo!
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Hot Cheeto Fried Pickles, let them cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 3 days, though their signature crunch is best right out of the fryer.
Freezing
You can absolutely freeze these fried pickles! Arrange the cooked, cooled pickles in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. This way, you can enjoy a crispy, spicy snack anytime you’re craving it.
Reheating
To bring back the crunch, skip the microwave and reheat Hot Cheeto Fried Pickles in a preheated oven at 400°F for about 8-10 minutes or pop them in the air fryer at the same temperature until sizzling hot. They’ll emerge almost as crispy as the first fry!
FAQs
Can I use pickle spears instead of chips?
Yes! Pickle spears also work great for Hot Cheeto Fried Pickles, just fry them a bit longer to ensure the breading crisps up all around. Be sure they’re thoroughly dried to avoid sogginess.
What’s the best dip for Hot Cheeto Fried Pickles?
Classic ranch is a winning choice, but don’t be afraid to mix it up with blue cheese dressing, spicy aioli, or even a cooling cucumber-yogurt dip for an extra refreshing twist.
Can I bake these instead of frying?
Absolutely! For a slightly lighter version, air fry at 400°F for 8-10 minutes, or bake them on a wire rack in a hot oven, flipping halfway through. They won’t be quite as deep-fried crunchy, but the Cheeto breading still delivers big flavor and satisfying texture.
Are there any gluten-free alternatives?
Swap the all-purpose flour and cornmeal for gluten-free flour blends and cornmeal, and double-check that your pickles and Cheetos are gluten free. You’ll still get all the crunch and crave-worthy flavor!
Can I make these less spicy?
Of course! Simply use half Hot Cheetos and half regular Cheetos, or skip the cayenne in the breading mix. You’ll still get that fun color and crunch, just with a milder flavor.
Final Thoughts
If you’re ready to turn up the fun at your next gathering or simply treat yourself to the unexpected, try your hand at Hot Cheeto Fried Pickles. They’re spicy, tangy, and completely unforgettable—a little snack magic in every crimson-crunchy bite!
Print
Hot Cheeto Fried Pickles Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Hot Cheeto Fried Pickles are a spicy twist on a classic appetizer favorite, perfect for snack time or as a party dish. The combination of crunchy, tangy pickles with a fiery coating of Flamin’ Hot Cheetos is sure to be a hit with anyone who loves a little heat in their snacks.
Ingredients
- 1 cup crushed Flamin’ Hot Cheetos
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1 tablespoon milk
- 1 jar (16 oz) dill pickle chips, drained and patted dry
- Vegetable oil for frying
For the Coating:
Instructions
- Crush the Flamin’ Hot Cheetos: Crush the Flamin’ Hot Cheetos in a food processor or place them in a zip-top bag and crush with a rolling pin until they form a fine crumb.
- Prepare Coating: Combine flour, cornmeal, garlic powder, paprika, black pepper, and cayenne pepper in a shallow bowl. Whisk together eggs and milk in a separate bowl. Place crushed Cheetos in a third bowl.
- Coat Pickles: Dredge each pickle chip in flour, then dip in egg mixture, and coat thoroughly with crushed Cheetos.
- Fry: Heat vegetable oil in a skillet to 350°F. Fry coated pickles in batches for 2–3 minutes until crispy and red. Drain on paper towels.
- Serve: Serve hot with ranch dressing or dip of choice.
Notes
- For a spicier option, use Hot & Spicy pickles or add more cayenne to the coating mix.
- To air fry, spray coated pickles with oil and air fry at 400°F for 8–10 minutes, flipping halfway through.
Nutrition
- Serving Size: 6–8 pickle chips
- Calories: 280
- Sugar: 1g
- Sodium: 910mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
