Crispy Tangy Dill Pickles (Print version)

Crunchy golden dill pickle spears fried crisp, seasoned with garlic and paprika, served with cool 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 (about 2 inches deep)

→ To Serve

12 - ½ cup ranch dressing, for dipping

# How to Make It:

01 - Preheat oil in a deep fryer or heavy-bottomed pot to 350°F. Use enough oil to fully submerge the pickles, approximately 2 inches deep.
02 - Arrange three shallow bowls: one with flour, one with whisked eggs and milk, and one with combined 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 to coat thoroughly.
04 - Carefully lower the breaded pickles into the 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.
06 - Serve immediately with ranch dressing on the side.

# Expert Tips:

01 -
  • The contrast between cool, tangy pickle and hot, crispy breadcrumb is genuinely addictive and feels like a tiny celebration in your mouth.
  • You can make these in 25 minutes flat, and they disappear before you know it, which somehow makes people feel like you've done something impressive.
02 -
  • Drying your pickles before breading is not a suggestion—wet pickles will steam instead of fry and taste disappointing, which is something I discovered on my first attempt.
  • The oil temperature is non-negotiable; use a thermometer if you have one because guessing will lead to either greasy or burnt pickles every single time.
03 -
  • A double coating—breading, letting it sit for a minute, then dipping in egg again and breadcrumbs a second time—creates an even more dramatic crunch that's worth the extra step when you're feeling ambitious.
  • If your pickles are extra large or juicy, pat them even more thoroughly and consider a longer initial drying time, because that's usually where things go wrong.
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