Breaded Pickle Spears Recipe

Drain the jarred dill pickle spears in a colander. Shake off excess brine, then place spears on a layer of paper towels. Pat each spear thoroughly with additional paper towels to remove as much surface moisture as possible; this helps the breading adhere and prevents oil sputtering.

Spread the patted pickle spears in a single layer on a baking sheet lined with paper towels and refrigerate uncovered for 15–30 minutes if you have time; this further dries them and improves crisping. If short on time, proceed immediately.

Set up three shallow bowls or pie plates: Bowl 1 — flour mixture; Bowl 2 — egg wash; Bowl 3 — breadcrumb mixture.

Flour mixture

In Bowl 1 combine 1 cup all-purpose flour, 1/4 cup cornmeal (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until evenly distributed.

Egg wash

In Bowl 2 whisk together the 2 large eggs with 1/4 cup buttermilk (or 1/4 cup milk plus 1 tsp vinegar). Whisk until smooth and slightly frothy.

Breadcrumbs

In Bowl 3 combine 2 cups panko and 1/2 cup plain breadcrumbs. Season the crumbs with a pinch (about 1/4 tsp) of salt and a light grind of black pepper. For extra flavor, you can fold in 1–2 tablespoons of grated Parmesan cheese.

Working in batches of 6–8 spears (do not overcrowd), dredge each dried pickle spear first in the flour mixture, shaking off excess, then dip into the egg wash allowing excess to drip back into the bowl, and finally press firmly into the breadcrumb mixture ensuring good coverage. For a thicker, more secure crust, repeat the egg-dredge-breadcrumb step a second time (double coating). Place coated spears on a wire rack set over a sheet pan. Continue until all spears are coated.

Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (enough to shallow-fry). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and turn golden in about 30–45 seconds.

Working in batches (3–6 spears depending on pan size), gently lower breaded pickle spears into the hot oil using tongs. Do not overcrowd the pan; maintain oil temperature around 325–350°F (160–175°C). Fry, turning occasionally, until golden brown and crisp, about 2.5–4 minutes per batch. If double-coated, they may take slightly longer.

Use a slotted spoon or tongs to transfer fried spears to a wire rack set over a baking sheet lined with paper towels to drain. Immediately season lightly with a pinch of salt while still hot. Let rest 2–3 minutes to firm up; the interior will still be hot and slightly briny.

If necessary, keep finished batches warm in a 200°F (95°C) oven on a wire rack while you finish frying remaining spears, but avoid stacking them (stacking will make them soggy).

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 teaspoon hot sauce, 1 teaspoon honey (optional), 1 teaspoon fresh lemon juice, 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt. Taste and adjust seasoning or hot sauce level as desired. Chill until ready to serve.

Serve the breaded pickle spears hot with the dipping sauce on the side.