Crispy Panko Fried Pickle Spears with Cajun Ranch Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use panko breadcrumbs rather than regular breadcrumbs—they are larger and flakier, creating a lighter, crunchier crust.

If you want extra heat, add a pinch of cayenne pepper to the flour mixture or the dip. You can also double the recipe for a crowd; just fry in batches and keep the finished pickles warm in a 200°F (95°C) oven on a wire rack.

To keep the breading from falling off, make sure the oil is hot enough before you start. Test it by dropping a small piece of panko into the oil—it should sizzle and bubble immediately.

Use tongs to gently turn the spears during frying, and avoid poking them too much, which can dislodge the coating. Let the fried pickles rest on a wire rack, not on paper towels, so the bottoms stay crisp.

Variations

• Spicy Sriracha Ranch: Stir 1 tbsp sriracha into the ranch dressing along with the Cajun seasoning for a fiery kick. Drizzle extra sriracha over the fried pickles before serving if you dare.
• Garlic Parmesan Crust: Add 2 tbsp grated Parmesan cheese and 1 tsp garlic powder to the panko mixture. Omit the dried dill and reduce the Cajun seasoning to 1 tsp for a savory, cheesy twist.
• Gluten-Free Version: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs. Ensure the ranch dressing is gluten-free. The texture will be slightly different but still deliciously crunchy.
• Air Fryer Option: Coat the pickles as directed, then spray lightly with cooking oil. Air fry at 400°F (200°C) for 8-10 minutes, turning halfway, until golden and crisp. No deep fryer needed.

Storage and make-ahead

Fridge

Store leftover fried pickles in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 5-7 minutes to restore crispness.

Freezer

Not recommended. Freezing will make the coating soggy and the pickles mushy.

Reheat

Reheat in a 375°F (190°C) oven on a wire rack for 5-7 minutes, or until crisp and hot throughout.

Fried pickle spears are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a wire rack in a 375°F (190°C) oven for 5-7 minutes, or until crisp. Avoid microwaving, which will make the coating soggy.

You can coat the pickle spears up to 2 hours ahead and keep them in the refrigerator on a baking sheet. Let them come to room temperature for 10 minutes before frying. The Cajun ranch dip can be made up to 3 days ahead and stored in the refrigerator.

Serving ideas

Serve the crispy fried pickle spears hot, straight from the fryer, with the Cajun ranch dip on the side. They are perfect as an appetizer for game day, a party snack, or a fun side dish for burgers and sandwiches.

For a more casual presentation, pile them on a platter lined with butcher paper and scatter extra dried dill over the top.

For a dipping sauce variation, try mixing ranch dressing with a squeeze of lemon juice and a dash of hot sauce instead of Cajun seasoning.

You can also serve them with a spicy remoulade or a cool blue cheese dip. The pickles are best eaten within 10 minutes of frying, so encourage everyone to dig in right away.

Frequently asked questions

Recipe card

Crispy Panko Fried Pickle Spears with Cajun Ranch

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 8 kosher dill pickle spears
• 60 g all-purpose flour (about 1/2 cup)
• 2 tsp Cajun seasoning
• 100 ml buttermilk (about 1/2 cup)
• 1 large egg
• 120 g panko breadcrumbs (about 2 1/2 cups)
• 1 tbsp dried dill
• Peanut oil, for frying, to taste
• 1/2 cup ranch dressing
• 1 tsp Cajun seasoning

Instructions

1. Blot the pickle spears dry with paper towels, pressing firmly to remove as much moisture as possible. Set up three shallow dishes: one with the flour and 1 tsp of the Cajun seasoning, one with the buttermilk and egg whisked together, and one with the panko, dried dill, and the remaining 1 tsp Cajun seasoning. Work in batches to keep the coating even.
2. Dredge each dry pickle spear in the seasoned flour, shaking off any excess. The flour layer gives the egg wash something to cling to and helps seal in the pickle's moisture.
3. Dip the floured spears into the buttermilk-egg wash, letting any excess drip back into the dish. Make sure the entire spear is coated.
4. Press the wet spears into the panko-dill mixture, using your fingers to pat the crumbs firmly onto all sides. The coating should be thick and craggy, with no wet spots showing through.
5. Pour about 2 inches of peanut oil into a heavy pot and heat over medium-high until a deep-fry thermometer reads 375°F (190°C). Line a plate with paper towels and set a wire rack nearby.
6. Carefully lower a few coated spears into the hot oil, making sure not to crowd the pot. Fry for about 2.5 minutes, turning occasionally, until the crust is deep amber-gold and the pickle is heated through.
7. Use tongs to transfer the fried pickles to the paper-towel-lined plate, then move them to the wire rack. Sprinkle with a little extra Cajun seasoning while they are still hot, if desired.
8. In a small bowl, stir the ranch dressing with the remaining 1 tsp Cajun seasoning until fully combined. Taste and adjust the seasoning, adding more Cajun if you like extra heat.
9. Arrange the fried pickle spears on a plate lined with checkered paper or a serving board. Serve hot with the Cajun ranch dip on the side, encouraging everyone to dip and enjoy the double crunch.

Contains: gluten, eggs, milk, peanuts

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

34 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.