Crispy Fried Dill Pickles

The first time I encountered fried pickles was at this tiny roadhouse outside Nashville, where the bartender warned me I'd probably hate them. She was wrong. That crunch against the tangy dill flavor made me understand why people get obsessed with Southern bar food. I spent the next year trying to recreate that magic in my apartment kitchen.

Last summer I made these for my brother who swore he hated pickles. He ate six before admitting he might have been wrong about them. Now whenever he visits, the first thing he asks is whether I have pickles in the fridge. They've become our weird little tradition.

Ingredients

• 8 large dill pickle spears: Pat them completely dry or the coating will slide right off during frying
• 1 cup all-purpose flour: This creates the base layer that helps everything else stick
• 2 large eggs and 2 tablespoons milk: Whisk these together until completely smooth for even coating
• 1 cup breadcrumbs: Panko gives you extra crunch but regular works perfectly fine
• 1 teaspoon garlic powder: Adds a savory depth that balances the pickle tang
• 1 teaspoon paprika: Brings a subtle warmth and beautiful golden color
• ½ teaspoon cayenne pepper: Optional but I love the little heat kick it provides
• ½ teaspoon salt and ¼ teaspoon black pepper: Essential for seasoning the breading properly
• Vegetable oil: You need about 2 inches deep in your pot for proper frying
• ½ cup ranch dressing: The cool creamy element that ties everything together

Instructions

Get your oil ready:

Preheat your oil to 350°F in either a deep fryer or a heavy pot that can handle the heat

Set up your breading station:

Arrange three shallow bowls with flour in one, whisked eggs and milk in another, and seasoned breadcrumbs in the third

Coat the pickles:

Dredge each spear through flour, dip in egg mixture, then press firmly into breadcrumbs to ensure good adhesion

Fry until golden:

Carefully lower pickles into hot oil and cook for 2 to 3 minutes until they're beautifully browned and crisp

Drain and serve:

Remove with a slotted spoon, drain on paper towels, and get them to the table while they're still hot

Save

These became my go-to comfort food during a really rough winter. Something about the combination of hot crunch and cool tang just made everything feel a little better.

Making Them Extra Crunchy

Panko breadcrumbs are worth seeking out if you want restaurant-level crunch. I've learned to press the breadcrumbs onto the pickles firmly but gently, almost like I'm tucking them in for a nap.

Perfect Dipping Sauces

While ranch is classic, I've discovered that spicy ranch mixed with a little extra hot sauce creates this incredible creamy heat. Blue cheese dressing works surprisingly well too.

Make Ahead Wisdom

You can bread the pickles ahead and keep them on a parchment-lined baking sheet in the fridge for up to two hours before frying. They actually cook up better when they've had time to dry out slightly.

• Fry in small batches to maintain oil temperature
• Keep finished pickles warm in a 200°F oven
• Season immediately with a little extra salt while hot

Save

Some recipes are just meant to be shared with people you love, preferably while someone's laughing at how many they can eat in one sitting.

Recipe FAQs

→ What type of pickles work best?

Dill pickle spears deliver the classic tangy flavor and firm texture needed for coating. Look for thick-cut spears that hold up well during frying.

→ How do I keep them crispy?

Pat pickles completely dry before breading, use panko breadcrumbs for extra crunch, and serve immediately after frying for maximum crispiness.

→ What oil temperature is ideal?

Maintain oil at 350°F for golden, evenly cooked results. Too hot burns the coating while too low makes them greasy.

→ Can I make these ahead?

Best enjoyed fresh from the fryer. If needed, reheat in a 400°F oven for 5-8 minutes to restore crunch.

→ What other dips work well?

Spicy ranch, garlic aioli, blue cheese, or comeback dressing all complement the tangy crunch beautifully.

→ Can I air fry these instead?

Yes! Air fry at 400°F for 8-10 minutes, flipping halfway, until golden and crispy. Spray lightly with oil first.