Fried Pickle Spears

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Fried Pickle Spears are Panko crusted dill pickle spears fried in a skillet until golden and crunchy.

Fried Pickle Spears  on a plate with a ramekin of ranch dressing.

Fried Pickle Spears

Have you ever had fried pickles?

As unusual as it may seem, this tangy and crunchy treat is a culinary delight.  It is not uncommon to see fried pickles listed as an appetizer on the menu of “southern” restaurants.

Typically fried pickles are made with the bite-sized burger chips but I like using the spears.  They pack more of a tangy punch and require less seasoning in the batter.

How to make fried pickle spears?

I started by laying the spears out on paper towels to drain off excess moisture.  I even blotted them a bit then dredged them in flour and egg before adding the panko crust.

This method worked out perfectly, the panko breadcrumbs adhered to pickle spears and after frying, they turned golden and crunchy.  Serve the fried pickle spears with ranch dressing as a dipping sauce and you have the perfect appetizer.

Fried Pickle Spear being dipped in a ramekin of ranch dressing.

If you make this fried pickle spears recipe, please let me know how you like them! Did you try a different sauce? I’d love to hear about your experience.

Fried Pickle Spears

4.78 from 9 votes
Fried Pickle Spear being dipped in a ramekin of ranch dressing.
Panko-crusted dill pickle spears fried in a skillet until golden and crunchy.
Jen Sobjack
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Serving Size 6


  • 4 cups canola oil
  • ½ cup (65 g) all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 6 dill pickle spears
  • ranch dressing, for dipping


  • Heat oil in a 12-inch skillet over medium-high heat.
  • Place pickle spears on a plate with paper towels, blotting gently to remove excess moisture.
  • Place flour in a shallow dish. Add eggs to another shallow dish and beat gently with a fork or whisk. Place panko breadcrumbs in a third shallow dish.
  • Dip each pickle spear into the flour, then into the egg, back into the flour, then back into the egg, and lastly into the breadcrumbs. Be sure to coat well with the breadcrumbs.
  • Fry in hot oil for 2-3 minutes on each side or until deep golden brown. Drain pickles on a cooling rack set over newspaper or paper towels. Serve with ranch dipping sauce.


Serving: 1spear | Calories: 106kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 619mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Appetizer
Cuisine: American

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Recipe Rating


  1. Byrke Sestok says:

    5 stars
    Spears >>> Discs. Panko >> > reg. bread crumbs. We are connoisseurs of fried pickles and these are the best I’ve made and beat out all the ones I have had from restaurants.

  2. What kind of pickles has everyone tried? I’m thinking of trying Nathan’s Kosher Dill spears. Thanks!

  3. Could I use italian style bread crumbs instead of panko?

    1. Jen Sobjack says:

      I think those would work but they won’t turn out as crispy.