Crispy Tangy Dill Pickle Spears (Printable version)

Golden battered dill pickle spears, fried crisp and served with cool ranch for dipping.

# Ingredient List:

→ 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 Steps:

01 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F; ensure oil depth is approximately 2 inches to fully submerge pickles.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with combined breadcrumbs, garlic powder, paprika, cayenne (if using), salt, and black pepper.
03 - Dredge each pickle spear in flour, shake off excess, dip into egg mixture, then coat thoroughly with seasoned breadcrumbs, pressing gently to adhere.
04 - Fry breaded pickle spears in batches, immersing fully, for 2 to 3 minutes while turning occasionally until golden and crisp.
05 - Remove fried pickles using a slotted spoon and drain on paper towels to remove excess oil.
06 - Serve immediately alongside ranch dressing for dipping.

# Expert Advice:

01 -
  • They're ready in under 30 minutes and never fail to disappear from the plate first.
  • The contrast between crispy, hot coating and cold, tangy pickle is genuinely addictive.
  • You'll look like you spent hours in the kitchen when it's really just smart assembly.
02 -
  • Wet pickles will make your oil pop and spatter—the dry patting step at the beginning prevents a mess and a possible burn.
  • Letting your breaded pickles sit in the fridge for even 15 minutes before frying makes the coating stick better and fry crisper, so batch prep them early if you can.
03 -
  • Batch your breading earlier in the day and refrigerate them on a plate—the cold coating fries up crisper and stays attached better.
  • Keep an extra slotted spoon nearby because trying to fish out pickles with just one gets hectic once they start floating up and bumping into each other.
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