Pin it The first time I encountered fried pickles was at a roadside diner in Mississippi, where the waitress warned me I would become addicted. She was not wrong. Something about that hot, crispy exterior giving way to the cold, sour snap inside creates a sensation your taste buds cannot quite prepare for.
I made a batch for game night once and they disappeared before I even finished frying the last spear. Now I double the recipe automatically. The sound of people crunching into them has become a familiar happy noise in my kitchen.
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Ingredients
- 8 large dill pickle spears: Pat them completely dry with paper towels, because moisture is the enemy of crispy coating
- 1 cup all-purpose flour: This creates the first layer that helps the egg wash stick
- 2 large eggs and 2 tablespoons milk: Whisked together, this acts as the glue between flour and crumbs
- 1 cup breadcrumbs: Panko will give you the most dramatic crunch, but regular works too
- 1 teaspoon garlic powder: Adds a savory undertone that balances the tang
- 1 teaspoon paprika: For warmth and a golden color as they fry
- ½ teaspoon cayenne pepper: Optional, but I never skip it
- ½ teaspoon salt and ¼ teaspoon black pepper: Essential seasoning since the pickles are already salty on their own
- Vegetable oil: You need about 2 inches in your pot
- ½ cup ranch dressing: The cool creamy element makes everything better
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Instructions
- Get your oil hot:
- Heat the oil in your deep fryer or heavy pot until it reaches 350°F, which is the sweet spot for golden crunch without burning
- Set up your breading station:
- Arrange three shallow bowls: flour in the first, whisked eggs and milk in the second, and breadcrumbs mixed with all your spices in the third
- Coat the pickles:
- Dredge each spear in flour, shake off the extra, dip it in the egg mixture, then press it firmly into the seasoned crumbs until thoroughly coated
- Fry in batches:
- Carefully lower a few spears into the hot oil and let them cook for 2 to 3 minutes, turning once, until they are deep golden brown and audibly crispy
- Drain and serve:
- Lift them out with a slotted spoon, let them rest on paper towels for a minute, then bring them to the table while they are still hot and the ranch is cold
Pin it My friend Sarah claimed she hated pickles until she tried these at a summer cookout. She ate six spears and asked for the recipe before she even finished chewing. Sometimes you just need to fry something to help people see its potential.
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Making Them Extra Crunchy
Panko breadcrumbs are my secret weapon for restaurant style crunch. The larger flakes create this incredible airy texture that stays crispy longer than regular crumbs. I also let the breaded pickles sit on a wire rack for about 10 minutes before frying, which helps the coating set up beautifully.
Oil Temperature Matters
Invest in a kitchen thermometer if you do not have one. Too cool and the pickles absorb excess oil, turning greasy and heavy. Too hot and the coating burns before the pickle inside warms through. That 350°F target is not just a suggestion, it is the difference between okay and absolutely exceptional.
Serving Ideas
These are perfect alongside burgers or sandwiches, but they absolutely shine as a party appetizer. I like to set up a dipping station with ranch, spicy remoulade, and even a little honey mustard for variety.
- Sprinkle a little extra salt immediately after frying while they are still hot
- Try cutting the pickles into chips instead of spears for easier dipping
- Make extra because they disappear faster than you expect
Pin it Make these once and you will understand why roadside diners have been keeping this secret for decades. Crispy, tangy, and completely irresistible.
Common Questions
- → 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—crispy coatings soften as they cool. For best results, fry in batches and avoid overcrowding the pot, which lowers oil temperature and creates soggy coating.
- → What type of pickles work best for frying?
Dill pickle spears or chips work best due to their firm texture and tangy flavor. Drain and pat them thoroughly dry before breading—excess moisture prevents the coating from sticking properly. Bread-and-butter pickles can be used for a sweeter variation.
- → Can I make fried pickles in an air fryer?
Yes. Preheat air fryer to 375°F, coat pickles with cooking spray after breading, and arrange in a single layer. Cook 8-10 minutes, flipping halfway through. The texture will be slightly less crispy than deep-fried but still satisfying with significantly less oil.
- → What dipping sauces pair well with fried pickles?
Cool ranch dressing is the classic choice, providing creamy contrast to the hot, salty pickles. Other great options include blue cheese dressing, spicy mayo, garlic aioli, or a comeback sauce (mayo-based with ketchup and hot sauce). For something tangy, try buttermilk ranch or horseradish sauce.
- → How do I know when the oil is ready for frying?
Use a kitchen thermometer to verify the oil reaches 350°F—this is crucial for proper crisping without greasiness. Without a thermometer, drop a small piece of breading into the oil; it should sizzle immediately and rise to the surface. If the breading browns too quickly, reduce heat slightly.
- → Can I prepare fried pickles ahead of time?
Bread the pickle spears up to 2 hours before frying and refrigerate on a parchment-lined baking sheet. However, for optimal crunch, fry them just before serving. Reheating in the oven at 400°F for 5-7 minutes can restore some crispiness if made ahead, though freshly fried remains best.
