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fried pickle spears layered on top of each other in a brown plate with dipping sauce in the background
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Crispy Fried Pickle Spears Recipe

These fried pickle spears will become your new favorite if you enjoy crunchy, crispy treats with a sour kick. This recipe can be used as a game-day snack, an entertaining appetizer, or just a reason to fry something tasty.
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 497kcal
Author Mirlene

Equipment

Ingredients

For the Fried Pickle Spears:

  • 4 cups vegetable oil for frying
  • 1 cup all-purpose flour
  • 2 ½ tsp. Delmas seasoning
  • 2 eggs beaten
  • ½ cup water
  • 1 tsp Delmas seasoning for the egg wash
  • 12 kosher dill pickle spears patted dry
  • 1 ½ cups panko breadcrumbs
  • ½ tsp Delmas seasoning for the breadcrumbs

For the Dipping Sauce:

  • ½ cup ranch dressing
  • 1 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • ½ tsp Jacmel seasoning

Instructions

  • Make the Dipping Sauce:
    Before you start frying your pickles, whisk together the ranch dressing, white wine vinegar, Worcestershire sauce, and Jacmel seasoning in a small bowl. This sauce is tangy, creamy, and slightly smoky—the perfect complement to the crispy fried pickles.
    Set the dipping sauce aside.
    fried pickle spears dipping sauce
  • Prep the Pickles: First things first—drain your jar of kosher dill pickle spears and pat them dry with paper towels. This step is crucial because too much moisture can cause the coating to slip off while frying.
    Set Up Your Breading Station: You’ll need three bowls for dredging:
    Bowl 1: Combine the all-purpose flour and 2 ½ tsp Delmas seasoning.
    Bowl 2: Whisk together the eggs, water, and 1 tsp Delmas seasoning.
    Bowl 3: Mix the panko breadcrumbs with ½ tsp Delmas seasoning.
    pickled covered in all-purpose flour mixture, and panko breadcrumbs
  • Coat the Pickles: Working one at a time, dredge each pickle spear in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Then, dredge it again in flour mixture, then back in the egg mixture. Finally, roll it in the seasoned panko breadcrumbs, pressing lightly so the breadcrumbs adhere well.
    Heat the Oil: Pour 4 cups of vegetable oil into a cast-iron skillet, deep frying pan, or Dutch oven. Heat over medium-high heat until it reaches 375°F (you can check with a thermometer or drop in a few breadcrumbs—if they sizzle, you’re good to go).
    coated pickles with flour and breadcrumbs mixture
  • Fry Until Golden: Carefully place the coated pickles into the hot oil, working in batches of 3 so you don’t overcrowd the pan. Fry for 30 seconds to 1 minute, turning occasionally if needed, until they are golden brown and crispy. Remove them with a slotted spoon or tongs and drain on a paper towel-lined plate.
    Serve and Enjoy! Plate up your golden, crunchy fried pickle spears with a side of that delicious dipping sauce. They’re best enjoyed hot, so don’t wait too long!
    fried pickle spears layered on top of each other on a brown plate with dipping sauce in the background

Notes

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Calories are estimated per serving.

Nutrition

Serving: 6Servings | Calories: 497kcal | Carbohydrates: 49g | Protein: 19g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Cholesterol: 342mg | Sodium: 1741mg | Potassium: 532mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 171mg | Calcium: 10mg | Iron: 15mg