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Ingredients
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Pickle Preparation
Breading Station
Frying
Finishing
Method
Pickle Preparation
Drain the dill pickle spears in a colander for 5 minutes to remove excess brine.
Lay the spears on paper towels and pat thoroughly dry, pressing gently to remove as much moisture as possible. Replace towels and repeat until the surface of spears is dry to the touch (about 2–4 minutes per batch).
Breading Station
Dry Mix
In a shallow bowl or wide plate combine the all-purpose flour, cornstarch, baking powder, 1 tsp kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Whisk briefly to blend and aerate.
Wet Mix
In a separate bowl whisk the eggs with the buttermilk and 2 tablespoons cold water until smooth.
Spread the breadcrumbs on a third shallow plate or tray. If you want extra crunch, pulse half the breadcrumbs in a food processor briefly to create varied texture, then combine.
Working with one spear at a time, dredge each dry pickle spear in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip off, then press into the breadcrumbs to coat thoroughly. For a thicker crust, repeat the egg dip and breadcrumb coat once more. Place breaded spears on a wire rack and let rest 5 minutes to help the coating adhere.
Frying
Pour the neutral oil into a deep, heavy-bottomed pot or deep fryer so it fills about 2–3 inches (halfway up). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or breadcrumb into the oil — it should sizzle and brown in about 45–60 seconds.
Fry the breaded pickle spears in batches (do not overcrowd) for 2 to 3 minutes per side, turning gently with tongs, until golden brown and crisp. Maintain oil temperature between 340–360°F (170–182°C) — adjust heat as needed between batches.
Use a slotted spoon or spider to transfer cooked spears to a paper towel–lined baking sheet to drain. Sprinkle immediately with the remaining 1/2 teaspoon kosher salt while still hot to enhance flavor.
Finishing & Serving
Let the fried pickle spears rest for 1–2 minutes to cool slightly and for the coating to set. Serve hot. (No dressing included per menu item; serve as-is or offer sauces on the side such as ranch, spicy mayo, or chipotle aioli separately.)
Store any leftovers in an airtight container in the refrigerator for up to 1 day. Re-crisp in a 375°F (190°C) oven on a wire rack for 6–8 minutes.