Fried Pickles Crispy Dill (Printable version)

Golden crispy dill pickle spears coated in seasoned crumbs, served with cool ranch dip.

# Needed ingredients:

→ Pickles

01 - 8 large dill pickle spears, drained and patted dry

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup breadcrumbs (panko or regular)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - ½ teaspoon cayenne pepper (optional)
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ For Frying

11 - Vegetable oil, for deep frying

→ To Serve

12 - ½ cup ranch dressing, for dipping

# How to make it:

01 - Preheat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F, ensuring at least 2 inches of oil to fully submerge the pickles.
02 - Place flour in one shallow bowl. Whisk eggs and milk in a second bowl. Combine breadcrumbs, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper in a third bowl.
03 - Dredge each pickle spear in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
04 - Carefully lower breaded pickles into hot oil in batches. Fry for 2 to 3 minutes, turning occasionally until golden brown and crisp.
05 - Remove fried pickles with a slotted spoon and drain on paper towels.
06 - Serve immediately with ranch dressing on the side.

# Expert advice:

01 -
  • The contrast between crispy, salty coating and cool, tangy pickle inside feels like a flavor trick that shouldn't work but absolutely does.
  • You'll have everyone asking for the recipe at parties, and you can casually tell them it's easier than making cookies.
  • They're the kind of snack that tastes like indulgence but takes barely any real effort.
02 -
  • Pat your pickles completely dry or the breading slides right off into the oil—I learned this the hard way by watching my first batch turn into breadcrumb soup.
  • The second you think they're done, give them thirty more seconds; fried pickles need that extra moment to really set their crunch.
03 -
  • Double-dredge them if you want extra crunch: after the breadcrumb coating sets for a moment, dip them back in the egg wash and breadcrumbs one more time before frying.
  • Keep the oil at a steady temperature by waiting a minute between batches to let it recover—rushing through batches drops the temp and ruins the texture.
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