Fried Pickle Spears Recipe

Drain and dry

Remove 5 kosher dill pickle spears from the jar and place them on a wire rack or paper towels. Pat dry thoroughly—excess surface moisture prevents the breading from sticking. Let sit for 5–10 minutes to air-dry while you prepare the breading station.

Set up three shallow bowls or pie pans: (1) flour mixture, (2) wet batter, (3) breadcrumb mixture. In the first bowl combine 3 tbs all-purpose flour and a pinch (about 1/8 tsp) of the salt to coat the pickles initially. In the third bowl whisk together 3 tbs fine breadcrumbs, 2 tbs cornstarch, 1 tbs instant potato flakes (if using), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp smoked paprika (optional).

In the middle bowl beat 1 large egg with 3 tbs buttermilk and 1/2 tsp hot sauce (if using) until smooth.

One at a time, dredge each dried pickle spear first in the flour (shake off excess), then dip into the egg-buttermilk mixture until coated, allowing excess to drip back into the bowl, then press into the breadcrumb mixture to fully coat. For an extra-crispy double layer, repeat the egg dip and breadcrumb press once more. Place breaded spears on a wire rack and let them rest 5 minutes so coating adheres.

Pour about 2 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry the breaded pickle spears in batches—do not crowd the pan. Fry 2–3 spears at a time for 2 to 3 minutes per side, turning once—total about 4–6 minutes—until evenly golden brown and crisp. Maintain oil temperature around 325–350°F; reduce heat slightly between batches if it rises or add a touch more oil if needed.

Use a slotted spoon or tongs to transfer finished spears to a wire rack set over a baking sheet (or paper towels) to drain. While still hot, sprinkle lightly with flaky sea salt (about 1/4 tsp divided across spears). Let cool 1–2 minutes before serving so the coating sets; pickles will still be hot inside.

While the oil heats or while spears rest, make the dipping sauce. In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, and 2 tbs buttermilk until smooth. Stir in 1 tbsp chopped chives, 1 tbsp chopped parsley, 1/2 tsp dill weed (or 1/2 tsp dried dill), 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp kosher salt, 1/8 tsp black pepper and 1/2 tsp lemon juice. Taste and adjust seasoning or thin with an extra teaspoon of buttermilk if you prefer a looser consistency.

Arrange five fried pickle spears on a plate and serve immediately with a small ramekin (about 2–3 tbs) of the buttermilk ranch for dipping. Leftovers can be reheated in a 375°F (190°C) oven on a wire rack for 6–8 minutes to crisp.