Crispy Tangy Dill Pickles (Printable View)

Crunchy dill pickle spears breaded with spices and fried until golden, paired perfectly with ranch dip.

# What You'll 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. Use oil about 2 inches deep to fully submerge the pickles.
02 - Place flour in one shallow bowl. In another bowl, whisk eggs and milk together. In a third bowl, combine breadcrumbs, 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 press into the breadcrumb mixture until fully coated.
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 pickles with a slotted spoon and drain on paper towels.
06 - Serve immediately with ranch dressing on the side.

# Expert Advice:

01 -
  • Theyre ridiculously crispy on the outside and still juicy and tangy inside, hitting every craving at once.
  • You can fry them up in under half an hour, making them perfect for last minute guests or movie night snacks.
  • Everyone always asks for the recipe because they taste like something from a restaurant but theyre shockingly easy to make at home.
02 -
  • Drying the pickles thoroughly before breading is non negotiable, or the coating will slip off in the oil and youll end up with naked pickles.
  • Keep the oil temperature steady at 350°F, checking with a thermometer between batches, because even a 25 degree drop will make them absorb too much oil and turn soggy.
03 -
  • Press the breadcrumbs onto the pickles with a little force so they really stick, because a loose coating will peel off in the oil and leave you with a mess.
  • Fry a test pickle first to check your oil temperature and breading technique, so you can adjust before committing the whole batch.
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