Crispy Fried Dill Pickles

The first time I encountered fried pickles was at a dive bar in Nashville during a rainy Tuesday afternoon. I was skeptical—deep frying something already brined seemed like overkill—but one crunchy, tangy bite completely changed my mind. Now they're my go-to comfort food whenever I need something that hits every craving button at once.

Last summer I made a massive batch for my brother's birthday party and watched them disappear in record time. Even the self-proclaimed pickle haters couldn't resist grabbing seconds, standing around the kitchen island dipping away while catching up.

Ingredients

• 8 large dill pickle spears: Pat them completely dry with paper towels or the breading will slide right off
• 1 cup all-purpose flour: Creates the first layer that helps everything stick
• 2 large eggs: Room temperature eggs coat more evenly
• 2 tablespoons milk: Thins the egg wash just enough for smooth coating
• 1 cup breadcrumbs: Panko gives extra crunch but regular works perfectly fine
• 1 teaspoon garlic powder: Adds savory depth without overwhelming the pickle
• 1 teaspoon paprika: Brings a subtle smoky note and beautiful golden color
• ½ teaspoon cayenne pepper: Optional but worth it if you like a little heat
• ½ teaspoon salt: Enhances all the flavors since pickles are already salty
• ¼ teaspoon black pepper: Freshly ground makes a noticeable difference
• Vegetable oil: Neutral oil lets pickle flavor shine through
• ½ cup ranch dressing: The creamy cool counterpart to hot crispy pickles

Instructions

Heat your oil:

Preheat oil in a deep fryer or heavy pot to 350°F using enough to fully submerge pickles about 2 inches deep

Set up your coating station:

Place flour in one shallow bowl whisk eggs and milk in a second and mix breadcrumbs with garlic powder paprika cayenne salt and pepper in a third

Coat each pickle spear:

Dredge in flour shaking off excess dip into egg mixture then press gently into breadcrumb mixture until thoroughly coated

Fry until golden:

Carefully lower breaded pickles into hot oil in batches frying 2 to 3 minutes while turning occasionally until deep golden brown

Drain and serve:

Remove with a slotted spoon drain on paper towels and serve immediately with ranch dressing alongside

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These became a Friday night tradition during college when my roommates and I would take over the tiny kitchen. We'd experiment with different seasonings and dipping sauces but always came back to this classic combination.

Getting That Perfect Crunch

The breadcrumb layer needs gentle pressure to adhere properly but don't press so hard that you crush the pickle. I've found a light press with the heel of my hand works best followed by a quick shake to remove any loose crumbs.

Oil Temperature Matters

Too cool and the pickles absorb oil turning greasy while too hot burns the coating before the inside heats through. A thermometer takes the guesswork out but if you don't have one drop a breadcrumb in the oil it should sizzle immediately without smoking.

Make-Ahead Strategy

You can bread the pickles up to an hour before frying and keep them refrigerated on a wire rack. This actually helps the coating set better.

• Let them come to room temperature for 10 minutes before frying
• Fry just before serving for maximum crispness
• Never stack them or the coating will stick together

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Whether for game day parties or late night cravings these fried pickles never fail to bring people together around the plate.

Your Questions Answered

→ What type of pickles work best?

Large dill pickle spears work best because they hold up well during frying and provide substantial surface area for breading. Make sure to drain and pat them completely dry before breading to prevent soggy results.

→ Can I bake these instead of frying?

Yes, arrange breaded spears on a baking sheet sprayed with cooking spray and bake at 425°F for 12–15 minutes, flipping halfway through. They won't be quite as crispy as fried, but still delicious.

→ How do I keep them crispy?

Serve immediately after frying for maximum crunch. If you need to hold them, place in a single layer on a wire rack over a baking sheet in a 200°F oven for up to 30 minutes. Avoid stacking or covering with paper towels too long.

→ What dipping sauces pair well?

Cool ranch dressing is classic, but try spicy ranch, blue cheese, garlic aioli, or even a zesty remoulade. A simple honey mustard or chipotle mayo also complements the tangy pickles beautifully.

→ Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free breadcrumbs. Panko-style gluten-free crumbs provide excellent crunch. Everything else remains the same.

→ What oil temperature should I maintain?

Keep your oil at 350°F (175°C) throughout frying. Use a kitchen thermometer for accuracy. If the oil is too cool, the pickles will absorb excess grease and become soggy. Too hot, and they'll burn before cooking through.