Easy Fried Pickles Spears Egg and Flour

We're always down for a fried snack. But as much as we love chicken wings, onion strings, or mashed potato balls, we have a special place in our hearts for fried pickles. Crispy on the outside, juicy in the middle, they're one of our favorite party starters.

Our top tip? Make sure to drain and pat your pickles completely dry before you bread them– otherwise the breading will get soggy or fall off in the fryer, and you'll end up with a bunch of bare pickles just floating in hot oil . . . not exactly delicious.

Read on for more tips on making these awesome appetizers. And if you're looking for more ways to get the party started, check out our awesome garlic parmesan wings.

How do I bread the pickles?

This recipe uses a typical three-step breading process, which involves dredging the pickles in flour before dipping them into beaten eggs and rolling them in panko breadcrumbs. Here we're bringing in some extra flavor by seasoning the flour with garlic powder and salt.

How do I make sure they're crisp?

Pickles are stored in brine, so they're inherently pretty wet– which isn't exactly ideal for frying. To get the crispiest results possible, drain the pickles and pat them completely dry before breading and frying them.

Can I fry pickle chips?

Absolutely! Just make sure to drain and pat them as dry as possible (see above) before breading. Also, be aware that since they're thinner and smaller, pickle chips will fry much quicker than pickle spears.

How do I store and reheat leftovers?

Like any fried food, these pickles are tastiest right after they've been fried. If you happen to have leftovers, you can store them in an airtight container in the refrigerator and reheat them in a 350 degree oven (preferably on a wire rack set over a baking sheet). We don't recommend microwaving them, as the breading will go completely soggy.

Made these? Let us know how it went in the comments below.

Editor's note: This intro was updated to add more information about the dish on June 24, 2022.'

Yields: 12

Prep Time: 0 hours 25 mins

Cook Time: 0 hours 5 mins

Total Time: 0 hours 30 mins

large pickle spears, drained and patted dry

1 c.

all-purpose flour

1 tsp.

garlic powder

1 tsp.

kosher salt

large eggs, lightly beaten

2 c.

panko

Vegetable oil, for frying

1/4 c.

Ranch dressing, for serving

1 tbsp.

Hot sauce, for serving

Prepare the pickles. Slice pickle spears lengthwise into thirds or quarters, depending on how thick they are, to create thin spears.
Set up the dredging station. In a medium bowl, whisk together flour, garlic powder, and kosher salt. Put the eggs in a separate medium bowl and the panko in a third bowl. Working a few spears at a time, dredge the pickle spears in the flour mixture, toss the spears in the eggs, then dredge in panko.
Make the spicy ranch. Mix together ranch and hot sauce, adding more hot sauce if desired. Set aside until ready to serve.
Fry the pickles! Pour about 1 1/2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it's ready.) Working in batches, add 3-4 pickle spears to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until the spears are golden brown on one side, about 1 minute, then flip and cook until the second side is golden, about a minute more. Place the fried pickles on a cooling rack lined with paper towels. Serve hot with spicy ranch.