Crispy Tangy Fried Pickles (Print Version)

Golden dill pickle spears coated in spiced crumbs, fried crisp and served with 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 oil in a deep fryer or large heavy-bottomed pot to 350°F using enough oil to submerge the pickles approximately 2 inches.
02 - Arrange three shallow bowls: one with flour, one with whisked eggs and milk, and one with seasoned breadcrumbs including garlic powder, paprika, cayenne (if using), salt, and black pepper.
03 - Dredge each pickle spear in flour, shaking off excess; dip into the egg mixture; then coat evenly with the breadcrumb mixture, pressing lightly to adhere.
04 - Carefully lower the breaded pickle spears into hot oil in batches and fry for 2 to 3 minutes, turning occasionally until golden and crisp.
05 - Remove fried pickles using a slotted spoon and let drain on paper towels to absorb excess oil.
06 - Present immediately with ranch dressing on the side for dipping.

# Expert Advice:

01 -
  • The temperature contrast between the hot coating and cold pickle center feels like magic on your tongue.
  • They're ready in under 30 minutes, making them perfect for unexpected guests or sudden cravings.
  • Even people who claim they don't like pickles end up reaching for a second one.
02 -
  • Wet pickles will cause the oil to splatter dangerously—pat them completely dry before breading or you'll regret it.
  • The oil temperature matters more than timing; too cool and they absorb grease instead of frying, too hot and they're dark outside but barely warmed inside.
03 -
  • Save your breading bowl mixture—you can refrigerate it for a couple days and use it on chicken tenders or mushrooms, so nothing goes to waste.
  • A spider strainer or slotted spoon makes a real difference when removing them; it drains excess oil right there in the pot instead of on the paper towels.
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