Crispy Tangy Dill Pickles (Printable Version)

Golden crispy dill pickle spears coated with seasoned crumbs, perfect as a tangy appetizer 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 (enough to submerge, about 2 inches deep)

→ To Serve

12 - ½ cup ranch dressing, for dipping

# Method:

01 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Ensure oil is deep enough to fully submerge the pickles, approximately 2 inches.
02 - Set up three shallow bowls: place flour in the first, whisk eggs and milk in the second, and combine breadcrumbs, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper in the third.
03 - Dredge each pickle spear in flour, shake off excess, dip into egg mixture, then press into breadcrumb mixture until evenly coated.
04 - Carefully lower coated pickle spears 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 to remove excess oil.
06 - Serve immediately alongside ranch dressing for dipping.

# Expert Suggestions:

01 -
  • The contrast between crispy golden coating and cool tangy pickle is pure snacking bliss.
  • Takes only 25 minutes from start to finish, perfect for unexpected guests or last-minute cravings.
  • Works as an appetizer, side dish, or guilty pleasure snack depending on your mood.
02 -
  • Pat those pickles completely dry or the moisture will make the breading slide right off during frying—this single step changed my entire success rate.
  • Don't skip the first flour coating even though the egg mixture exists; that light flour layer is what helps the breadcrumbs actually stick instead of just flaking off when you bite.
  • Oil temperature matters more than you'd think; use a thermometer because a guess will either give you soggy pickles or a burnt outside with a cold center.
03 -
  • Use panko breadcrumbs if you can find them; the larger crumbs fry up noticeably crispier than regular breadcrumbs and make a real texture difference.
  • A double-dip through the egg mixture before the final breadcrumb coat creates an extra-thick, extra-crunchy shell that feels like restaurant quality.
  • Keep your oil temperature steady by letting it reheat for a minute between batches rather than adding cold pickles to cooling oil.
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