Fried Pickle Spears

This post may contain affiliate links. Read the full disclosure here.

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 Spear being dipped in a ramekin of ranch dressing.

Fried Pickle Spears

Yield: 6
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

Panko-crusted dill pickle spears fried in a skillet until golden and crunchy.


  • 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


  1. Heat oil in a 12-inch skillet over medium-high heat.
  2. Place pickle spears on a plate with paper towels, blotting gently to remove excess moisture.
  3. 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.
  4. 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.
  5. 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.
Nutrition Information:
Yield: 6 Serving Size: 1 spear
Amount Per Serving: Calories: 265Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 63mgSodium: 484mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 6g

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 you used in the recipe.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


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

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