Crispy Fried Pickle Spears with Creamy Ranch Dip: The Ultimate Game-Day Snack You Can Make at Home
Molly
These crispy fried pickle spears are golden, crunchy, and loaded with bold dill flavor—just like your favorite bar appetizer. Served hot with a cool, creamy ranch dip, they’re easy to make and perfect for everything from game day to casual snacking. Customize them to fit gluten-free or spicy preferences and enjoy a crunchy comfort food classic in under 30 minutes.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Snack
Cuisine American, Southern-Inspired
Servings 6 servings
Calories 260 kcal
- Dill pickle spears drained and patted dry
- All-purpose flour
- Cornmeal
- Garlic powder
- Onion powder
- Smoked paprika
- Salt and black pepper
- Buttermilk or milk with vinegar
- Neutral oil for frying like canola
For the Creamy Ranch Dip:
- Mayonnaise
- Sour cream or Greek yogurt
- Garlic powder
- Onion powder
- Dried dill
- Chives optional
- Lemon juice or vinegar
- Salt and pepper to taste
Dry the Pickles – Pat the pickle spears thoroughly with paper towels to remove excess moisture.
Set Up Dredging Station – One bowl with buttermilk. Another with the flour, cornmeal, and seasonings combined.
Dip and Dredge – Dip each pickle spear into buttermilk, then into the flour-cornmeal mixture. Press to coat.
Fry Until Golden – Heat oil in a deep skillet or fryer to 375°F. Fry in batches, 2–3 minutes per side, until golden and crispy.
Drain and Serve – Transfer to paper towels. Serve hot with a side of creamy ranch dip.
Secret Tips for the Best Fried Pickles
1. Dry those spears like your crunch depends on it: Excess moisture is the number one reason batter slides off or turns soggy. Use multiple layers of paper towels to pat each pickle dry before dredging.
2. Let the coating sit before frying: After dredging the spears, give them 5–10 minutes to rest on a wire rack. This helps the flour-cornmeal mixture adhere better and resist sloughing off in the oil.
3. Season your flour, not your soul: Add salt, garlic powder, onion powder, and smoked paprika right into the dredge. A bland coating ruins even the best dill spear.
4. Don’t overcrowd the fryer: Frying too many spears at once lowers the oil temperature, leading to greasy, uneven results. Fry in batches for consistent crunch.
5. Use a wire rack to drain—not paper towels: Letting the pickles drain on a wire rack keeps the bottom crispy. Paper towels can trap steam and soften the crust.
6. Want crispier air fryer results: Lightly spray the dredged pickles with avocado or canola oil before air frying. It mimics the texture of traditional deep frying without the mess.
7. Chill your ranch: Let your homemade ranch dip sit in the fridge for at least 30 minutes. The flavors meld better, and it tastes cooler against hot, fried spears.Keyword air fryer pickle spears, bar-style pickle appetizer, crispy fried pickle spears, dill pickle spears fried, easy fried pickle recipe, game day snack fried pickles, gluten-free fried pickles, homemade fried pickle recipe, ranch dip for fried pickles, southern appetizer ideas
