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Crispy Fried Dill Pickle Spears with Homemade Ranch Dip

A pile of golden brown, crispy Fried Pickles served on a white plate next to a small bowl of white dipping sauce.
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Make restaurant-style crispy fried pickles at home. This easy appetizer recipe delivers perfectly seasoned, crunchy pickles served with a cool, creamy homemade ranch dipping sauce.

Ingredients

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  • 2 cups dill pickle spears (drained well)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • For the Ranch Dip: 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons buttermilk
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the pickles: Place the drained pickle spears on a paper towel-lined plate and pat them very dry. Moisture prevents crispiness.
  2. Set up the dredging station: In one shallow bowl, combine the flour, salt, pepper, garlic powder, paprika, and cayenne pepper. In a second bowl, whisk together the eggs and milk. In a third bowl, place the panko breadcrumbs.
  3. Dredge the pickles: Take a dry pickle spear and coat it thoroughly in the flour mixture, shaking off any excess. Dip it into the egg mixture, letting the excess drip off. Finally, press the pickle firmly into the panko breadcrumbs until fully coated. Place the coated pickles on a clean, dry plate.
  4. Make the ranch dip: In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, parsley, dill, onion powder, and garlic powder until smooth. Taste and adjust seasoning if needed. Cover and chill while you fry the pickles.
  5. Heat the oil: Pour about 2 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 375°F (190°C). Use a thermometer to monitor the temperature; maintaining heat is key for crispiness.
  6. Fry the pickles: Working in small batches to avoid overcrowding the pot, carefully lower the breaded pickles into the hot oil. Fry for 1 to 2 minutes, turning occasionally, until they are deep golden brown and crunchy.
  7. Drain: Remove the fried pickles with a slotted spoon and place them immediately on a wire rack set over a baking sheet or on a plate lined with fresh paper towels to drain excess oil.
  8. Serve immediately with the chilled homemade ranch dipping sauce.

Notes

  • For extra crunch, you can double-coat the pickles: after the first dip in panko, dip them back into the egg mixture and then back into the panko again.
  • If you want to try the air fryer method for a lighter snack, spray the coated pickles lightly with cooking spray and air fry at 380°F (195°C) for 8 to 10 minutes, flipping halfway through, until golden.
  • Use dill pickle chips instead of spears for a different texture, adjusting the frying time to about 60-90 seconds.

Nutrition

Find it online: https://eatableempress.com/fried-pickles-crispy-recipe-easy-appetizer/