Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy, golden fried pickle spears with a seasoned flour, egg, and panko breading, served with ranch or fry sauce for dipping.

  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 12 large pickle spears, drained and patted dry
  • 3/4 cup all purpose flour
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 large eggs, beaten
  • 2 cups Panko bread crumbs
  • Vegetable oil (for frying)
  • Ranch dressing or fry sauce for dipping

Instructions

  1. If any pickle spears are extra thick, slice them in half lengthwise.
  2. Drain pickles and pat them very dry with paper towels.
  3. Set up a breading station with three shallow bowls: flour, beaten eggs, and panko breadcrumbs.
  4. Season the flour with salt, black pepper, garlic powder, and onion powder; mix well.
  5. Dredge each pickle spear in the seasoned flour, shaking off excess.
  6. Dip the floured pickles into the beaten eggs, coating completely.
  7. Press each pickle firmly into the panko crumbs so the crumbs adhere evenly.
  8. Let the breaded pickles rest for 5 to 10 minutes to allow the coating to set.
  9. Pour about 1/2 inch vegetable oil into a medium skillet and heat over medium to medium-high heat until hot (about 350°F or breadcrumbs sizzle on contact).
  10. Fry the pickles in batches, turning once, about 1-2 minutes per side, until golden brown and crispy.
  11. Transfer fried pickles to paper towels to drain excess oil and serve warm with ranch or fry sauce.

Notes

Dry pickles thoroughly before breading to maximize crispiness., Season both flour and breadcrumbs for layered flavor., Rest breaded pickles before frying to help coating adhere., Maintain oil temperature between 350–375°F to ensure proper frying., Fry in small batches to prevent oil temperature drops and soggy crust., You can use pickle rounds instead of spears; adjust frying time accordingly., For gluten-free version, substitute gluten-free flour and gluten-free panko or crushed cornflakes., Baking alternative: Bake on wire rack at 425°F until crisp, turning once (less crispy than frying)., Store leftover fried pickles in airtight container lined with paper towels up to 2 days., Freeze breaded or cooked pickles on baking sheet before transferring to freezer bag for up to 3 months., Reheat leftovers in 375°F oven or pan-fry briefly; avoid microwaving to maintain crispness.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 1 pickle spear
  • Calories: 78.7 kcal
  • Fat: 1g
  • Carbohydrates: 13.3g
  • Protein: 2.8g