Fried pickle spears are crispy, tangy, and served with a homemade dipping sauce. Make this recipe for a delicious appetizer or party snack!
Deep fried pickles are a delicious treat for game day parties and any other place you want a crispy appetizer. No matter what the occasion, this popular Southern snack is sure to hit the spot.
You can make this recipe in just a few simple steps. Even better, fried pickle spears are ready to eat in just 20 minutes!
Making fried pickle spears
- Dill pickle spears – I like to use Vlasic brand dill pickle spears. They are firmer, so they hold up better under frying.
- Vegetable oil
- Flour – regular all-purpose flour
- Dry ranch dressing mix
- Cayenne powder – leave out if you are sensitive to spicy foods
- Eggs, beaten
- Panko bread crumbs – you can also use an even mix of Panko and sourdough bread crumbs
- Ranch dressing – use my recipe or your favorite bottled variety
- Lemon Pepper Seasoning – I like to make my own but store-bought works too
What can I substitute for Panko breadcrumbs?
Panko crumbs are made from crustless white bread. The bread is ground into airy flakes, making it the perfect coating for deep-fried foods.
The texture of the food stays crispy because these flakes don’t absorb as much grease as standard breadcrumbs.
Unfortunately, there aren’t any perfect substitutes, but there are a few alternatives you can try.
Crush any of the following items to use as a coating for your pickles:
- Saltine crackers
- Potato chips
- Corn flakes cereal
- Rice Chex cereal
Prep the ingredients
First, heat the oil and drain the pickle spears.
Make three separate dipping bowls – one with the flour and seasonings, one with the eggs, and one with the bread crumbs.
Coat for frying
Next, use one hand to roll and dip the pickle spears through the bowls of ingredients, in the order shown below.
Shake off any excess after each egg step, and use your other hand to press the bread crumbs so they stick to the surface.
Repeat this process until all of the spears are battered and breaded.
- Flour mixture
- Flour mixture
- Bread crumbs
Cook and serve
To avoid oil from splattering, gently slide each pickle spear into the hot oil. Use tongs to protect your hands and fingers.
Cook until golden brown on each side, flipping halfway through. Then, transfer to a wire rack or paper towels to drain.
Make the dipping sauce and serve the deep fried pickles while they’re hot.
- Avoid soggy pickles – It can help to lightly pat the pickle spears with a paper towel before coating them in the batter.
- Storing leftovers – While they are best right after being cooked, fried pickle spears can be kept in the refrigerator for a few days.
- Reheating – Do not microwave! Instead, bake for 10-15 minutes at 350 degrees F or heat in a pan until warmed through.
- Treating burns – If oil does happen to splatter onto your skin, immediately run under cool (not cold) water for 15-20 minutes. Then apply fresh aloe vera or burn ointment.
Watch how to make fried pickles below!
Fried Pickle Spears
- 4 cups vegetable oil
- 1 cup flour
- 2 tsp dry ranch dressing mix
- 1/2 tsp cayenne powder
- 3 eggs
- 2 cups Panko bread crumbs (See Note 1)
- 12 dill pickle spears (See Note 2)
- Heat oil to 375°F in deep fryer or deep sided cast iron skillet.
- In a shallow bowl, stir together flour, Ranch dressing mix and cayenne powder.
- In another shallow bowl, beat eggs.
- In third shallow bowl, place Panko bread crumbs.
- Roll each pickle spear in flour mixture, then into egg using one hand, shaking off excess. Dip back into flour mixture for a second time, then into egg a second time. Coat pickle spear with bread crumbs, pressing with other hand to adhere. Set aside on plate and repeat with remaining pickle spears.
- Fry in hot oil 2 to 3 minutes, turning once, or until golden brown. Drain fried pickles on cooling rack or paper towels.
- Combine dipping sauce ingredients in a small bowl and mix well.
- Serve fried pickles with dipping sauce.
- I used 1 cup Panko and 1 cup Sourdough breadcrumbs in the video due to #StayAtHome Corona Virus lockdown, but feel free to use 2 cups of Panko if you prefer. 🙂
- I typically find Vlasic Dill Pickle Spears to hold up well and stay crisp and firm.
- I make my own Buttermilk Ranch Dressing.
- I make my own Lemon Pepper Seasoning.