AmericanSnack

Recipe Story

origins & traditions

These Crispy Fried Pickle Spears are a beloved American snack that originated in the South and have become a staple at bars, diners, and backyard gatherings across the country. Tangy dill pickle spears are coated in a seasoned flour and cornmeal mixture, then deep-fried until golden and crispy. The hot oil transforms the pickles, creating a delightful contrast between the crunchy exterior and the warm, juicy pickle inside. The slightly sour brine cuts through the richness of the fried coating, making these irresistibly addictive. Served with cool ranch dressing or a spicy remoulade, these pickle spears are perfect for game day, casual get-togethers, or any time you crave a salty, crunchy snack. They are best enjoyed hot and fresh from the fryer, though they can be kept warm in the oven for serving a crowd.

Instructions

step by step

0/9 done

Drain the pickle spears and pat them completely dry with paper towels. Any excess moisture will prevent the coating from adhering properly.
Set up a breading station with three shallow dishes: one with flour seasoned with paprika, garlic powder, and black pepper; one with beaten eggs mixed with a splash of pickle brine; and one with a mixture of breadcrumbs and cornmeal.
Working in batches, dredge each pickle spear in the seasoned flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Place breaded pickle spears on a sheet pan lined with parchment paper. Let them rest for 5 minutes to help the coating set.
Heat vegetable oil in a deep heavy-bottomed pot or deep fryer to 375°F. Use a thermometer to monitor the temperature.
Carefully add 4-5 pickle spears at a time to the hot oil, being careful not to overcrowd. Fry for 2-3 minutes until golden brown and crispy, turning once halfway through.
Remove with a slotted spoon and drain on a paper towel-lined plate. Season immediately with a pinch of salt while still hot.
Repeat with remaining pickle spears, allowing the oil to return to temperature between batches.
Serve immediately with ranch dressing, spicy mayo, or remoulade sauce for dipping.

Crispy Fried Pickle Spears

4.2 (23)

Golden-fried dill pickle spears with a crunchy cornmeal coating, served with tangy ranch dipping sauce. A classic Southern bar snack that delivers satisfying crunch and briny flavor in every bite.

easy

27 min

6 servings

Ingredients

0 of 10 checked

Main Ingredients

24 spears cucumber, dill pickle spears, drained and patted dry

Coating

1 cups flour, all-purpose
2 pieces eggs, beaten
1 1/2 cups breadcrumbs, plain or panko

Frying

6 cups vegetable-oil, for frying

Seasoning

1 teaspoons paprika, ground
1 teaspoons black-pepper, freshly ground
1/2 teaspoons salt, for coating
1 cloves garlic, minced for seasoning

Dipping Sauce

1/2 cups mayonnaise, for ranch dip (optional)

Chef Tips

expert advice

•For extra crunch, double-coat the pickles by repeating the egg and breadcrumb step.

•Make sure your oil stays at a consistent 375°F for the crispiest results.

•If the oil is too cool, the coating will absorb oil and become soggy; too hot and the coating will burn before the pickle heats through.

•You can substitute dill pickle chips for spears if you prefer a different shape.

•For a spicy kick, add cayenne pepper to the flour mixture or serve with a spicy ranch dip.

•These are best served immediately, but you can keep them warm in a 200°F oven for up to 15 minutes if needed.

•Leftover fried pickles can be reheated in an air fryer or oven, though they won't be quite as crispy as when freshly made.

American

👍 Beginner Friendly

1h 5measy