Crispy Fried Dill Pickles

I had never understood the appeal of fried pickles until my friend Sarah dragged me to this dive bar in Nashville, insisted I order them, and then watched me eat my words along with the entire plate. Now they are the one appetizer I make for guests that disappears faster than I can fry them.

Last summer I made a double batch for a backyard barbecue and my brother-in-law stood by the stove eating them straight from the paper towels as fast as I could pull them from the oil. He claimed he was just quality control but I ended up having to start another batch because the platter never made it to the table.

Ingredients

• Dill pickle spears: Drain them well and pat them completely dry with paper towels because any moisture will make the breading slide right off into the oil
• All-purpose flour: This creates the first layer that helps the egg wash stick to the slippery pickle surface
• Eggs and milk: Whisked together they form the glue that holds everything together and helps the breadcrumbs adhere evenly
• Panko or regular breadcrumbs: Panko gives you that extra airy crunch but regular breadcrumbs work perfectly fine too
• Garlic powder and paprika: These add a savory depth that balances the sharp tang of the pickles
• Cayenne pepper: Optional but adds a nice background heat that cuts through the richness
• Salt and black pepper: Essential seasoning because the pickles are already brined but the coating needs its own seasoning
• Vegetable oil: You want something neutral with a high smoke point that can hold steady at 350 degrees
• Ranch dressing: The cool creamy element that makes these absolutely addictive

Instructions

Get your oil heating first:

Pour about two inches of vegetable oil into a heavy-bottomed pot or deep fryer and bring it to 350 degrees F while you prep everything else

Set up your breading station:

Arrange three shallow bowls with flour in the first, whisked eggs and milk in the second, and breadcrumbs mixed with all your seasonings in the third

Coat each pickle spear:

Dredge each pickle in flour, shake off the excess, dip it in the egg mixture, then press it firmly into the seasoned breadcrumbs until completely covered

Fry until golden:

Carefully lower a few spears at a time into the hot oil and cook for 2 to 3 minutes, turning them occasionally, until they are deep golden brown and crispy

Drain and serve:

Lift them out with a slotted spoon and let them drain on paper towels for a minute before serving them immediately with ranch for dipping

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My daughter now requests these for every family gathering and has started experimenting with different pickle varieties. The spicy bread and butter pickle version she created last month actually might be better than the original.

Getting That Perfect Crunch

The secret to restaurant-quality fried pickles is making sure the oil stays at 350 degrees throughout the frying process. I keep a thermometer clipped to the side of my pot because every time you add cold pickles the temperature drops and you need to adjust the heat to bring it back up quickly.

Make-Ahead Tips

You can bread all the pickle spears up to an hour before frying and arrange them on a baking sheet in the refrigerator. This actually helps the coating adhere better and gives you time to enjoy your guests instead of being stuck at the stove.

Serving Ideas

These fried pickles are perfect for game days parties or as a fun appetizer before a casual dinner. They are best served the moment they come out of the oil while they are still hot and incredibly crispy.

• Try mixing some hot sauce or sriracha into the ranch for a spicy dipping option
• A squeeze of fresh lemon right before serving brightens everything up
• Keep them warm in a 200 degree oven if you are frying a large batch

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There is something about the combination of hot crunchy coating and cool tangy pickle that just makes people happy. Once you make them for friends you will be asked to bring them to every gathering.

Recipe FAQs

→ What type of pickles work best for frying?

Dill pickle spears work exceptionally well because their tangy flavor balances the seasoned breading. Choose thick, firm spears and pat them thoroughly dry before breading to ensure the coating sticks properly and the pickles stay crisp during frying.

→ How do I keep fried pickles crispy?

Drain fried pickles on paper towels immediately after cooking to remove excess oil. Serve them right away while hot and crispy—if they sit too long, the coating can soften. Panko breadcrumbs also provide superior crunch compared to regular breadcrumbs.

→ Can I bake these instead of deep frying?

While baking yields a lighter version, the texture won't match the authentic crunch of deep-fried pickles. If baking, coat spears with cooking spray and bake at 425°F for 15-20 minutes, flipping halfway, until golden and crisp.

→ What dipping sauces pair well with fried pickles?

Cool ranch dressing is the classic choice, but try spicy ranch, blue cheese, or honey mustard for variety. A garlic aioli or comeback dressing also complements the tangy, crispy coating beautifully.

→ How long can I store leftover fried pickles?

Fried pickles taste best fresh, but leftovers can be refrigerated in an airtight container for 2-3 days. Reheat in a 400°F oven for 5-10 minutes to restore some crispness, though they won't be quite as crunchy as when first made.

→ What oil temperature is ideal for frying pickles?

Maintain oil at 350°F (175°C) for optimal results. Too cool and the breading becomes greasy; too hot and the coating burns before the inside heats through. Use a kitchen thermometer for accuracy, and fry in small batches to maintain consistent temperature.