Fried Dill Pickle Spears

The first time I encountered fried pickles was at this tiny dive bar in Nashville where the air smelled like fryer oil and laughter. My friend Sarah practically force-fed me one, and I've been chasing that crunch ever since. There's something about the way the hot, salty exterior meets the cold, tangy pickle inside that just works.

Last summer, I made these for a backyard barbecue and watched them disappear in literally five minutes flat. My brother-in-law, who claims to hate pickles, ate four straight off the paper towels while pretending to help me plate everything else.

Ingredients

• 8 large dill pickle spears: Pat them completely dry with paper towels before breading, otherwise the coating slides right off
• 1 cup all-purpose flour: This first coat is crucial for the egg to grab onto later
• 2 large eggs and 2 tablespoons milk: Whisk these together until completely smooth for the best adhesion
• 1 cup breadcrumbs: Panko gives you that extra restaurant-style crunch, but regular works fine too
• 1 teaspoon garlic powder and 1 teaspoon paprika: These spices make the breading taste like something special, not just fried flour
• ½ teaspoon cayenne pepper: Leave this out if you are sensitive to heat, but I love the subtle warmth it adds
• Vegetable oil: You need about two inches deep in your pot or fryer
• ½ cup ranch dressing: Make it spicy with a dash of cayenne mixed in if you're feeling adventurous

Instructions

Get your oil ready:

Preheat the oil to 350 degrees Fahrenheit and let it come to temperature fully before starting

Set up your breading station:

Arrange three shallow bowls with flour, egg mixture, and seasoned breadcrumbs so you can work efficiently

Coat each pickle spear:

Dredge in flour first, then dip in egg mixture, then press firmly into the breadcrumbs to help them stick

Fry until golden brown:

Carefully lower the breaded pickles into the hot oil and fry for two to three minutes until they are beautifully crispy

Drain and serve hot:

Let them rest on paper towels for just a moment before serving immediately with ranch alongside

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These have become my go-to whenever friends come over because nobody can resist grabbing one as they walk through the door. Something about watching people's faces when they bite into that first crispy spear makes the whole frying process worth it.

Making Them Ahead

You can bread the pickles up to an hour before frying and keep them on a parchment-lined baking sheet in the refrigerator. This actually helps the coating set better, but do not let them sit longer than that or they get soggy.

Oil Temperature Matters

I learned the hard way that oil that is too cold makes greasy pickles, while oil that is too hot burns the outside before the inside heats through. A kitchen thermometer takes all the guesswork out of this process.

Serving Suggestions

Beyond ranch, these are fantastic with a spicy aioli or even just some plain ketchup for the picky eaters in the group. I have also seen people dip them in honey mustard or even tartar sauce.

• Keep them warm in a 200 degree oven if you are frying a large batch
• Sprinkle with a little flaky salt right after frying for extra flavor
• Have everything ready before you start because they are best eaten immediately

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These fried pickles never fail to make people happy, and they are easier than you would think once you get your station set up properly.

Frequently Asked Questions

→ What type of pickles work best for frying?

Dill pickle spears or chips are ideal for frying. Their firm texture holds up well to the breading process and high heat. Avoid using sweet pickles or bread-and-butter varieties, as their flavor profile doesn't complement the savory breading as effectively. Look for pickles packed in brine rather than vinegar for the best results.

→ How do I keep fried pickles crispy?

After frying, drain the pickles on a wire rack set over a baking sheet rather than paper towels. This allows air circulation and prevents sogginess. Serve immediately while hot. If you need to keep them warm, place them in a 200°F oven for up to 30 minutes. Avoid stacking them, as steam buildup will make them lose their crunch.

→ Can I make fried pickles in an air fryer?

Yes, fried pickles can be made in an air fryer. Coat the pickles as directed, then spray lightly with cooking spray. Air fry at 375°F for 8-10 minutes, flipping halfway through. The texture will be slightly different from deep-frying—less crispy but still delicious. They may need an extra minute or two to achieve desired golden color.

→ What dipping sauces pair well beyond ranch?

Besides classic ranch, fried pickles pair wonderfully with spicy ranch, garlic aioli, blue cheese dressing, or remoulade sauce. For a tangy option, try a dill-infused Greek yogurt dip. Hot sauce or sriracha mayo adds heat that balances the cool pickle flavor. Experiment with your favorite dipping sauces to find your perfect combination.

→ Can I prepare the breaded pickles in advance?

Yes, you can bread the pickles up to 2 hours before frying. Arrange them in a single layer on a parchment-lined baking sheet and refrigerate uncovered. This helps the breading set and prevents it from becoming soggy. When ready to serve, fry them straight from the refrigerator—don't let them sit at room temperature first.

→ What's the best oil temperature for frying pickles?

Maintain your oil at 350°F to 375°F for optimal results. Use a kitchen thermometer to monitor the temperature, as oil that's too cool will result in greasy pickles, while oil that's too hot will burn the breading before the pickle heats through. Fry in small batches to prevent the oil temperature from dropping too significantly.