Crispy Pickle Spears Recipe

Drain and dry

Remove pickle spears from the jar and place on a wire rack or paper towels for 10 minutes to drain excess brine. Pat each spear dry very well with paper towels — removing surface moisture helps the breading adhere and prevents splattering during frying.

Prepare dredging stations

Set up three shallow bowls or rimmed baking sheets: Bowl 1 — combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, 3/4 tsp kosher salt (reserve remaining for seasoning after frying), and 1/4 tsp black pepper; mix well. Bowl 2 — whisk eggs, buttermilk and hot sauce until smooth. Bowl 3 — combine panko breadcrumbs and cornmeal; season with remaining 1/4 tsp kosher salt and remaining 1/4 tsp black pepper and toss to combine.

Double-dredge for extra crisp

Working in batches of 3–4 spears, dredge each dried pickle spear first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, allow excess to drip, then press into the panko-cornmeal mixture to coat thoroughly. For extra crispness, repeat the egg and panko steps once more (egg -> panko) so each spear has a double breadcrumb layer. Place breaded spears on a tray and let rest 10 minutes to set the coating.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil — it should sizzle and brown steadily but not burn.

Fry

Fry breaded pickle spears in small batches (3–4 at a time) so oil temperature stays consistent. Fry for 2 to 3 minutes per batch, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer spears to a wire rack set over a sheet tray to drain. Immediately season lightly with a pinch of kosher salt while still hot. Repeat with remaining spears.

Finish

Allow fried spears to rest 1–2 minutes so interior cools slightly and coating sets. Transfer to a serving platter.

Make the aioli: In a small bowl, whisk together mayonnaise, pickle brine, Dijon mustard, lemon juice, minced garlic, sugar, and a pinch of salt and pepper until smooth and well combined. Taste and adjust: add more pickle brine for tang, a pinch more sugar if too sharp, or a dash of water to loosen if needed. Stir in optional dill pickle relish if using. Refrigerate for at least 15 minutes to let flavors marry; bring to near room temperature before serving if made ahead.

Assemble and serve: Arrange crispy pickle spears on a platter with the pickleback aioli in a small bowl for dipping. Sprinkle chopped fresh dill over the spears and place lemon wedges alongside. Serve immediately so spears remain crisp.