Crispy Tangy Dill Pickles (Print version)

Golden dill pickle spears breaded and fried crisp, paired with cool ranch for dipping.

# What You Need:

→ 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. Ensure the oil depth is approximately 2 inches to fully submerge the pickles.
02 - Set up three shallow bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs combined with garlic powder, paprika, cayenne pepper (if using), salt, and black pepper.
03 - Dredge each pickle spear in flour, shaking off excess, dip into the egg mixture, then thoroughly coat with the seasoned 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 using a slotted spoon and drain on paper towels. Serve immediately with ranch dressing on the side.

# Expert Tips:

01 -
  • They disappear faster than you can fry them—serious conversation-stopping appetizer energy.
  • The crispy-tangy contrast is genuinely addictive, and you can make them in less time than it takes to order takeout.
02 -
  • Wet pickles are the enemy of crispy coating—that one step of patting them dry with paper towels makes an enormous difference in how they turn out.
  • Oil temperature is everything; if you guess at it instead of checking, you'll either get soggy disappointment or burnt exteriors, so trust the thermometer.
03 -
  • Double-dredging (flour, egg, breadcrumbs, then back into egg and breadcrumbs again) gives you that restaurant-quality extra crunch without any real extra effort.
  • If your pickles are juicy inside, pat them extra dry and consider letting them sit in the freezer for 30 minutes before frying—it slows the moisture release and keeps them crispier longer.
Go back