Crispy Frickles (Fried Pickles) with Ranch Dressing

Okay pickle lovers, these frickles, aka deep fried pickles, are for you. Maybe you've had them at the state fair or perhaps at your favorite Southern restaurant. Well now you can make them at home, and let me tell you: these are about to become your newest obsession.

And don't worry: around here, we don't do soggy fried pickles. These are double-dredged for a coating that actually sticks, fried until deeply golden and crispy, and served with homemade ranch that was basically born to be dunked. P.S. That ranch? It's got a splash of dill pickle juice right from the jar--waste not, want not y'all.

What makes this recipe special? First, I use pickle spears instead of chips, which means less breading to juicy pickle ratio in every bite and less fussy dredging. There's no need to add extra mess, am I right?

Second, the double coating locks in crunch so the breading doesn't tragically slide off after one bite, or even worse: fall off during the deep fry. And third, they're salty, tangy, ridiculously crispy, and completely crave-able. They're the kind of appetizer that disappears before you even sit down. Don't say I didn't warn you.

Can't get enough pickle goodness? Be sure to check out some of my other pickle-centric recipes. You'll love this Southern fried dill pickle dip and these fridge pickled red onions add gorgeous color and crispy crunch to just about anything. Same goes for my chow chow pickle relish. It's great atop everything from hot dogs to a block of cream cheese for an easy appetizer.

Ready to get started on those crispy panko fried pickles? Let's do it!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tasty Tip
• Frequently asked questions
• Related
• Pairing
• 🍽Get the recipe
• Recipe guidelines and test kitchen tips
• Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

• dill pickle spears
• all-purpose flour
• baking powder
• paprika
• cayenne pepper
• kosher salt
• panko breadcrumbs
• large eggs
• vegetable oil for frying
• creamy ranch dressing recipe

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

Hint: Be sure to pat the pickles dry before dredging them. That will ensure the coating stays on.

Hint #2: Fry the pickles in batches so they cook evenly. Overcrowding will cause the oil temperature to drop and you'll end up with soggy pickles.

Substitutions

Need to make some ingredient swaps? Here are some ideas:

• Dill pickle spears - You can use whole dill pickles and cut them into spears, sandwich stackers, or even pickle chips if you'd like. If you use pickle chips, they'll only need 1 or 2 minutes for frying.
• Panko breadcrumbs - Instead of panko breadcrumbs, you can use regular dried breadcrumbs in a pinch. Crushed saltines or crushed cornflakes also work if that's what you have on hand.
• Eggs - Whole buttermilk will work instead of eggs.
• Paprika - For smoky flair, swap in smoked paprika.
• Cayenne - Use freshly ground black pepper instead of cayenne for milder heat or hot sauce in the egg wash for some briny heat.
• Vegetable oil - Peanut oil or canola oil both work beautifully for frying since they are high-heat oils.

Variations

This recipe is so versatile. Here are some variations:

• Sweet and Spicy - If you go nuts for spicy foods, you'll love these drizzled with a little hot honey.
• Gluten-Free Fried Pickles - Use gluten-free flour and gluten-free panko.
• Fried Pickles with Remoulade - My remoulade is also delicious with these pickles if you don't want to use ranch.
• Air Fryer Fried Pickles - Make these in the air fryer if you prefer. Preheat the air fryer and basket to 400°F. Coat the air fryer basket with cooking spray and arrange the dredged pickles in a single layer. Coat the pickles with cooking spray. Cook for 8 to 10 minutes or until browned and crispy.

Equipment

Here's the equipment you'll need to make this recipe:

• dry measuring cup
• measuring spoons
• Dutch oven
• candy thermometer
• wire rack
• spider strainer
• 3 shallow bowls
• whisk

Storage

To refrigerate: Cool the pickles and store in an airtight container in the refrigerator for up to 3 days.

To freeze: I don't recommend freezing these. They become mushy once thawed.

Reheating instructions: Place the pickles on a wire rack and bake for 5 to 8 minutes at 400°F until crispy.

Frequently asked questions

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these fried pickles:

🍽Get the recipe

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.